FOOD PRESERVATION
Two New Processes MONTREAL, August 2. Two new methods of food preserva-tion-freeze drying and electronic heat blanching—have been described by Dr. E. H. Stotz, of the Cornell University Agricultural Experimental Station. Freeze drying, he said, was a development of the method used to preserve blood plasma. The material was frozen and put in a container from which all air was pumped out. The resultant vacuum erased the ice to evaporate more rapidly, and the water vapour was collected in another part of the container. Vegetables preserved by this process retained more of their natural flavour and appearance. Electronic heat helped to preserve vitamin C. which was largely lost under the present methods of blanching.
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Timaru Herald, Volume CLVIII, Issue 23278, 14 August 1945, Page 5
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116FOOD PRESERVATION Timaru Herald, Volume CLVIII, Issue 23278, 14 August 1945, Page 5
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