“VACUUMING” EGGS
TO KEEP THEM FRESH A bacteriologist in the food research division of the United States Department of Agriculture has found a way to keep eggs fresh. The ordinary cold storage egg is likely to grow stale through loss of moisture and carbon dioxide, but T. L. Swenson, the bacteriologist, has perfected a method which overcomes the action of nature and permits the egg to retain all of. its natural freshness for months. While the egg still is naturally fresh he puts it m oil in an airtight chamber. Then he pumps the air out of the chamber to create a partial vacuum. Next he introduces carbon dioxide gas into the chamber, and the egg, once more surrounded by gas of normal pressure, draws the oil into the pores of its shell to form a complete seal.
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https://paperspast.natlib.govt.nz/newspapers/MT19320521.2.100.12
Bibliographic details
Manawatu Times, Volume LV, Issue 6864, 21 May 1932, Page 9
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138“VACUUMING” EGGS Manawatu Times, Volume LV, Issue 6864, 21 May 1932, Page 9
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