摘要:

Reynolds' Metal A–10 and 450 M.S.Y.T. "Cellophane" were used as liners and overwraps and Darex P–16 as a wax-dip for cartons containing sawdust, and packed in a master container. Some packages were dropped a distance of three feet, 20 times at −40° F., others received the same treatment at room temperature, and some were subjected to a free fall of about 70 ft. Greatest protection was provided by the use of a liner inside the carton.Water-vapour resistance and ability to withstand rough handling were investigated for a wide variety of packaging materials (all materials but one tested as carton liners). Laminated materials having metal foil as one layer provided the greatest protection. Wax-coatings effectively reduced water-vapour transmission, but provided little added protection when packages were subjected to shock. Laminating two stocks produced marked reduction in the water-vapour transmission typical of either base sheet when used alone. Combinations utilizing scrim or kraft produced barriers that were less likely to fracture when subjected to rough handling. When Cellophane was considered, M.S.Y.T. stock and the use of triplex bags provided the greatest protection.

ISSN:1923-4287    

DOI:10.1139/cjr46f-045

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

Sugar–egg powder was produced under a variety of conditions in a laboratory spray drier and in two commercial driers. A product prepared at inlet temperatures below 270° F. and outlet temperatures below 150° F. was the most suitable for baking purposes and was generally the best when assessed by measurements of fluorescence, potassium chloride value, and pH. Powder of particle size small enough to pass an 80 mesh screen (U.S. Bureau of Standards) appeared to have better baking properties than coarser material. Trials with nozzles of various sizes indicated that the best product was prepared using small nozzles. Sucrose syrup or solid sucrose, with fresh or frozen egg, all produced powders of similar initial quality.

ISSN:1923-4287    

DOI:10.1139/cjr46f-046

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

Dried sugar–egg powders, obtained from a commercial Canadian source, were adjusted to 1.4, 2.8, and 3.2% moisture and stored at 40°, 80°, and 120° F. from 1 to 52 weeks. Quality of the powder was assessed by measurement of fluorescence, potassium chloride value, pH, and foaming volume. The rate of deterioration increased with an increase in moisture content at 80° and 120° F. The effect of moisture content on fluorescence and potassium chloride values was negligible at 40° F., but high moisture in powders stored at this temperature accelerated the development of acidity and the loss in baking quality as assessed by foaming volume.Packing in carbon dioxide, nitrogen, andin vacuohad a slight beneficial effect on dried sugar–egg powder.

ISSN:1923-4287    

DOI:10.1139/cjr46f-047

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

Liquid from eggs of various qualities packaged in Reynold's Metal A-10 and liquid from GradeAeggs in wax paper with and without added ice was frozen at −40° F. and stored at 10°, 0°, and −10° F. for 12 months. Examination of baking properties and changes in pH, fluorescence, and reducing sugar content indicated the desirability of using liquid from GradeAeggs, although liquid from GradeCand cracked eggs may also be satisfactory; and of limiting the storage period for frozen egg, stored at these temperatures, to about six months. It was also desirable to allow the frozen egg to age for a month or two before use; and to use a highly moisture resistant barrier at all storage temperatures, although the wax paper and ice combination may be satisfactory at 0° and −10° F. Reducing sugar content decreased with an increase in the number of bacteria and, in addition, this measurement appeared to be a good indication of the quality of liquid and frozen egg.

ISSN:1923-4287    

DOI:10.1139/cjr46f-048

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

Skim (1% fat) and whole (26, 28, and 30% fat) milk powders (2% moisture) from two plants were packed in air, carbon dioxide, nitrogen, 80% carbon dioxide and 20% nitrogen, 20% carbon dioxide and 80% nitrogen, and under vacuum, and stored for 12 months at 80° F. Quality was assessed by a tasting panel of 14 persons. Packing in an inert gas or under vacuum effected a general improvement in the quality of skim-milk powders. This was attributed to removal of volatile degradation products during the packing process and early storage. The storage life of whole milk powders was increased from a maximum of three months when packed in air to nine months when packed in inert gases or vacuum.

ISSN:1923-4287    

DOI:10.1139/cjr46f-049

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

Lard from 26 sources was stored in glass jars at 26.7 °C (80° F) until definitely rancid. Spoilage was evaluated at two-week intervals by chemical tests and odour ratings. Correlation coefficients between odour scores and the logarithms of chemical test values were: iodometric peroxide, −.90; alpha-dicarbonyl test, −.85; Stamm test −.82; Kreis test −.81; ferrometric peroxide, −.80; fluorescence,.79; free fatty acids, −.10. Association between chemical measurements was greatest between alpha-dicarbonyl and iodometric peroxide values (r = 97). As peroxides are not thermostable, the measurement of the stable alpha-dicarbonyl compounds, although less precise, is considered the best available chemical method for assessing rancidity.

ISSN:1923-4287    

DOI:10.1139/cjr46f-050

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

The fluorescence values of serum from salted butter were affected by separation temperature, dilution, nature and pH of the diluent, and the stability of the diluted serum. A satisfactory procedure was as follows. The serum was separated by placing 125 gm. of butter in centrifuge bottles and heating to 45 °C. in a boiling water-bath, centrifuging at 1700 r.p.m., and siphoning off the fat. Two millilitres of the serum was diluted to 50 ml. with 10% sodium acetate, the pH adjusted to 5–6 and the fluorescence determined immediately in a Coleman photofluorometer using a filter that transmitted light in the region of 365 mμ. This procedure gave fluorescence values that were correlated with flavour score (r = −.84) on salted butter stored at 32.2 °C. (90° F.).

ISSN:1923-4287    

DOI:10.1139/cjr46f-051

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

Commercially processed tomato juice, dehydrated tomato stems, leaves, seed, and fruit (variety, Sutton's Very Earliest), and tomato seedlings (variety Pan America), were extracted with methanol and the extracts tested for antibacterial properties against certain species of bacteria important in the food industries, and other Gram-positive and Gram-negative types. The extracts prepared from tomato juice and tomato fruit inhibited the growth of most of the test organisms.

ISSN:1923-4287    

DOI:10.1139/cjr46f-052

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

The presence of an anionic surface-active agent in the dyeing of natural cotton yarn with a purified direct dye, using a dye-bath containing sodium chloride, is shown to increase the rate of dyeing, and to increase the amount of dye sorbed at equilibrium. The rate-accelerating effect has been studied as a function of the concentration of surface-active agent, using both commercial materials and methanol-extractable fractions of the latter. The effect exerted by an anionic surface-active agent, both on the equilibrium sorption and on the rate of dyeing, decreases as the temperature is increased. An explanation of the data, in terms of an interaction between the fibre and surface-active agent, is advanced.Studies carried out in the absence of a surface-active agent show that with increased temperature of dyeing the rate of dye sorption is increased, but the value of the equilibrium sorption is decreased; the dyeing process in exothermic. The relation between equilibrium sorption and residual dye-bath concentration is expressible by a Freundlich equation, and that between equilibrium sorption and initial dye-bath concentration is linear, at least over the range of concentration studied. The time required to reach a state of equilibrium increases as the initial concentration of dye in the bath is increased.

ISSN:1923-4287    

DOI:10.1139/cjr46f-053

出版商:NRC Research Press    

年代:1946

数据来源: NRC

摘要:

Conversion from batch to closed-circuit continuous operation increased the capacity of a pebble-mill from 5 to 14.5 lb. solids per hour when grinding digested milkweed leaves to pass 60 mesh for subsequent separation of resin–rubber by froth flotation. The rate of grind is a decreasing function with time in the mill; this indicates use of large mill discharge and recycle rates for high capacity.

ISSN:1923-4287    

DOI:10.1139/cjr46f-054

出版商:NRC Research Press    

年代:1946

数据来源: NRC