Ketchup: Methods of Manufacture; Microscopic Examination by Bitting and Bitting
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"Ketchup: Methods of Manufacture; Microscopic Examination" by A. W. Bitting and K. G. Bitting is a scientific publication created in the early 20th century. This work focuses on the manufacturing processes of ketchup, primarily using tomatoes, and includes discussions on the examination methods to ensure product quality. The book addresses both the practical aspects of ketchup production and the micro-level analysis necessary for quality control in food production. The book outlines the
complete process of ketchup manufacture, detailing the selection of ripe tomatoes, appropriate handling, and the mechanical processes involved in production. It discusses methods for washing, pulping, cooking, and bottling, emphasizing the importance of cleanliness and proper handling to maintain quality. Furthermore, Bitting and Bitting elaborate on microscopic examinations, highlighting the need to assess ingredient integrity and identify microbial content, which affects the final product's preservation and safety. They also explore the variations in ketchup based on different raw materials and suggest best practices for achieving a high-quality, consistent product. (This is an automatically generated summary.)
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About this eBook
| Author | Bitting, A. W. (Arvill Wayne), 1870-1946 |
|---|---|
| Author | Bitting, K. G. (Katherine Golden), 1869-1937 |
| Title | Ketchup: Methods of Manufacture; Microscopic Examination |
| Credits |
Produced by Larry B. Harrison, Barry Abrahamsen, and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| Reading Level | Reading ease score: 56.5 (10th to 12th grade). Somewhat difficult to read. |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Ketchup |
| Category | Text |
| eBook-No. | 56703 |
| Release Date | Mar 8, 2018 |
| Copyright | Public domain in the USA. |
| Downloads | 252 downloads in the last 30 days. |
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