GB524877A - Improvements in and relating to canning - Google Patents
Improvements in and relating to canningInfo
- Publication number
- GB524877A GB524877A GB430939A GB430939A GB524877A GB 524877 A GB524877 A GB 524877A GB 430939 A GB430939 A GB 430939A GB 430939 A GB430939 A GB 430939A GB 524877 A GB524877 A GB 524877A
- Authority
- GB
- United Kingdom
- Prior art keywords
- pectin
- per cent
- canning
- amount
- syrup containing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000009924 canning Methods 0.000 title abstract 6
- 235000010987 pectin Nutrition 0.000 abstract 8
- 229920001277 pectin Polymers 0.000 abstract 8
- 239000001814 pectin Substances 0.000 abstract 8
- 239000006188 syrup Substances 0.000 abstract 3
- 235000020357 syrup Nutrition 0.000 abstract 3
- 239000002253 acid Substances 0.000 abstract 2
- 150000007513 acids Chemical class 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 244000141353 Prunus domestica Species 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000003112 inhibitor Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 230000001681 protective effect Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
524,877. Canning food. TRITTON; S. M. L. W. Feb. 9, 1939, Nos. 4309 and 13968. [Class 49] In canning foodstuffs containing fruit acids, vegetable acids or corrosive pigments, a canning liquor is used which contains pectin equivalent to not less than 0.25 per cent. of 100-grade pectin as a corrosion inhibitor. An amount of pectin less than the amount which would cause gelling is used. It is stated that with this amount a protective film is formed on the inner surface of the can. The pectin may be obtained wholly or partly from the material to be packed by heating it in water, the water containing the pectin extracted being used as part of the canning liquor. Examples are given of canning liquors (a) for prunes, consisting of a 20 per cent. syrup containing 0.5 to 0.75 per cent. pectin, (b) for cherries, consisting of a 50 per cent. syrup containing 0.5 per cent. pectin, and (c) for plums, consisting of a 50 per cent. syrup containing .025 or .05 per cent. pectin according to the ripeness of the fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB430939A GB524877A (en) | 1939-02-09 | 1939-02-09 | Improvements in and relating to canning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB430939A GB524877A (en) | 1939-02-09 | 1939-02-09 | Improvements in and relating to canning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB524877A true GB524877A (en) | 1940-08-16 |
Family
ID=9774733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB430939A Expired GB524877A (en) | 1939-02-09 | 1939-02-09 | Improvements in and relating to canning |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB524877A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2536970A (en) * | 1947-11-05 | 1951-01-02 | Clair A Weast | Dietetic canned fruits and methods of making the same |
| DE1147836B (en) * | 1959-09-26 | 1963-04-25 | Nadler Werke | Process for the sterilization of pulpy vegetable foods |
| CN103060825A (en) * | 2011-10-21 | 2013-04-24 | 中国科学院海洋研究所 | Banana peel extract carbon steel acid pickling inhibitor and application thereof |
-
1939
- 1939-02-09 GB GB430939A patent/GB524877A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2536970A (en) * | 1947-11-05 | 1951-01-02 | Clair A Weast | Dietetic canned fruits and methods of making the same |
| DE1147836B (en) * | 1959-09-26 | 1963-04-25 | Nadler Werke | Process for the sterilization of pulpy vegetable foods |
| CN103060825A (en) * | 2011-10-21 | 2013-04-24 | 中国科学院海洋研究所 | Banana peel extract carbon steel acid pickling inhibitor and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB524877A (en) | Improvements in and relating to canning | |
| GB821277A (en) | Improvements in or relating to the preservation of perishable products | |
| Asenjo et al. | Puerto Rican fatty oils. II. The characteristics and composition of Guanabana seed oil | |
| GB551958A (en) | An improved foodstuff or article of confectionery | |
| GB1377286A (en) | Dry baths | |
| US1582858A (en) | Method of treating berries and the like | |
| GB537972A (en) | Improvements relating to processes for canning vegetables containing naturally occurring polysaccharides | |
| US2297331A (en) | Method of preparing fruit sirups | |
| Winterton | An evaluation of new varieties of beetroot for canning purposes | |
| GB382157A (en) | Food jelly | |
| FR802272A (en) | Process and device for the preparation of concentrated natural fruit juices and other plant juices | |
| DK77905C (en) | Peeling machine for potatoes and similar root vegetables as well as fruits with peel. | |
| AU106472B2 (en) | Improved process forthe preservation or storage of perishable substances, particularly fruit and vegetables | |
| GB553123A (en) | Improvements relating to the production of a beverage containing carrot as its chief constituent | |
| GB545922A (en) | Improvements relating to the extraction of sugar from sugar beet and like vegetables | |
| CA308392A (en) | Process of preserving the taste of citrus fruits | |
| AU1714134A (en) | Improvements in or relating to processes of and plant for producing fruit and vegetable products. 9 | |
| GB651098A (en) | Improvements in or relating to the preservation of beetroot | |
| FR40654E (en) | Process for preserving fruit juices in their natural state | |
| AU311837A (en) | Improved process forthe preservation or storage of perishable substances, particularly fruit and vegetables | |
| AU1827634A (en) | Improved method of preserving fruits and vegetables | |
| FR760131A (en) | Device for peeling vegetables and similar products | |
| AU616932A (en) | Improvements in and connected with fruit stoning or pitting machines | |
| CA308097A (en) | Fruit pitting machine | |
| AU313837A (en) | Improved fruit and vegetable peeler |