Allen Paul W. Industrial Fermentations

COBN'PBODUCTS

PATHNTS

CONOTBNXNOI

THE MANTJPACTUBa

OP

-COBN

PBODUCTB—Continued.

Vol. Page Title

31

1427

Mfg.

Staroh

31

1428

Mfg. Starch

31

1413

Prep,

of

Starch

31

1427

Prep,

of

Starch

32

532

Starch Drying

32

1494

Mfg. Starch

32

1494

Mfg. Starch

32

1667

Mfg. Starch

33

445

Mfg. Starch

33

575

Mfg. Starch

35

430

Mfg. Starch

35

585

Mfg. Starch

35

585

Mfg-.Staroh

35

746

Laundry Starch

35

1460

Treatment

of

Starch

35

1461

StarchMfg.

35

1461

Starch Mfg.

34

161

Mfg.

Starch

34

1085

Quality

of

Btaroh Laun-

dry

36

414

Starch

Mfg.

36

303

Starch

Mfg.

36

303

Starch

Mfg.

36

158

Starch

Mfg.

36

161

Starch

Mfg.

36

775

StarchMfg.

36

775

StarchMfg.

36

547

Mfg. Starch

36

161

Mfg. Starch

36

158

Degenninator

41

1094

Cooking Starch

42

1014

Preparing

of

Starch

44

308

Mfg.

of

Starch

45

654

Mfg.

of

Starch

46

215

Mfg.

of

Starch

47

48

167

Mfg.

of

Starch

49

167

Mfg.

of

Starch

53

809

Staroh Drying

54

1284

Continuous Starch

Table

54

51

Staroh

Mfg.

55

253

Starch

Mfg.

58

1719

StarchMfg.

59

502

Staroh Mfg.

60

876

Laundry Starah

62

802

Starch Mfg.

62

1678

Staroh Mfg.

68

894

Staroh

Sol.

for Bran

71

807

Starah Separator

72

42

Starch MfgT

72

1240

Starch

Mfg.

75

1229

Preparing Grain

for

78

1522

Treating Sol. Staroh

79

1479

Starch Drier

79

1719

Mfg. Starch

Name

Nb.

Year

J.

C.

Schuman 320,400

1885

J.

C.

Schuman 320,402

1885

M.T.Jebb 320,361

1885

J.

C.

Sohuman 320,401

1885

P,

Johnson 323,425

1885

F.P.Stiker 327,034

1885

F.P.Stiker 327,035

1885

F.P.Stiker 327,345

1885

S. Smtzer 329,229

1885

W.RBerge 329,701

1885

W. Duryea 340,706

1886

J.

C.

Schuman 341,282

1886

J.

C.

Sohuman 341,285

1886

W.

H.

Midgley 10,722

1886

J.C. Schuman 344,410

1886

J.C. Schuman 344,411

1886

J.

C.

Schuman 344,412

1886

J.

C.

Schuman 334,090

1888

H.

A.

Gray 337,490

1888

J.

C.

Sohuman 348,320

1886

J.

C.

Schuman 345,926

1886

J.C. Schuman 345,927

1886

W.F.Birge 345,409

1888

E.

Duryea 345,417

1886

W.T^Jebb 347,811

1886

W.T.Jebb 347,612

1886

G.Luthy 346,820

1886

E.

Duryea 345,418

1886

W.Birge 345,408

1888

H. A. Coats 374,346

1887

J.

C.

Schuman 379034

1888

S. Spitiser 386,353

1888

H.Wiegand 392,389

1888

J.

N.

Hurty 395,977

1889

A.Behr 406,559

1889

A. Behr 408,559

1889

P.

H.

Grimm 440,282

1890

J.A.Ostenberg 447,790

1891

J.

H.

C. VanDenise 444,127

1891

& M.

J.

Beiaeger

J.

A.

Ostenberg 450,492

1891

G.A.Kerr 471,614

1892

G.A.Kerr 473,611

1892

F.

C.

Norfolk 480£89

1892

A.Behr 491,234

1893

J. Dubiel 493,689

1893

S.Pratt

624,651

1894

W.

F.

Rickleachel 538,794

1895

A. Moffatt 541,941

1895

A. Moffatt 645,128

1895

J. & G. Fermenech 560,699

1896

J. Kantoromcy 578,566

1897

L.P.Bauer 683,783

1897

J.G. O'Neill 584^99

1897

202 INDUSTRIAL FERMENTATIONS

PATENTS

CONCERNING

THE

MANUFACTUBB

OF

COEN

PRODUCTS—Continued.

Vol. Page Title

71

807

Starch Separator

72

42

Starch

Mfg.

72

1240

StarfchMfg.

75

1229

Steeping

78

1522

Treating Starch

79

1479

Starch Drier

81

2161

Laundry Starch

81

1692

Starch

Mfg.

81

1829

Starch Treatment

89 2079 Mfg. Starch

90

1249

Treatment

of

Starch

91

1160

Laundry Starch

92 2240 Starch Treating

93 2259 Starch

as

Food

93 2260 Mfg. Starch

93 2260 Germ Separator

93 2269 Treating Grain

in

Starch

94

1488

Starch

Mfg.

96

496

Starch

Mfg.

96

822

Mod. Starch

95

996

Mod.Staroh

96

1268

Starch Breaker

96

189

Starch Treatment

98 2478 Starch <fe Zinc

Mfg.

99

951

Mod. Starch

99

252

Mod.Staroh

99 2629 Starch

Mfg.

100

1956

Laundry Starch

100

1924

Treating Starch

100

390

Mfg. Starch Rioe

100

1957

Treating Starch

101

2971

Starch

Mfg.

101

25

By-products

102

64

Starch

Mfg.

102

1826

Lump Starch

102

70

Starch Mfg.

103

1486

Starch Mfg.

106

2142

Sol.Staroh

107

1531

Mfg. Starch

109 2050 Mfg. Starch

109

1010

Mfg. Starch

111 2448

Sol.

Starch

112 2042

Sol.

Starch

113

2188

Sol.Staroh

113

114

116

115

116

117

120

111

Sol.

Starch

282

204

582

286

2565

738

2559

Nitrated Staroh

Nitrated, Starch

Mfg. Starch

Mod. Staroh

Lump Starch

Sol. Starch

Staroh

Mfg.

Sol.Staroh

Name

Rooktesohel

A. Moffatt

J.

&

G.

Fermenich

J. Kantoromca

L.P.Bauer

N.

H.

Hageman

C. A. Gordon

C. Pope

T. Gaunt

C. B. Duryea

M.D. Peterson

C. B. Duryea

T. Gaunt

W.

H.

Uhland

W.

H.

Uhland

C.B. Duryea

A. Woolner

J.

M.

Lyman

J.H.Tool

H.WuIkan

L.Cerf

C. B. Duryea

J. Lorselet

C.

H.

Tolhurat

A,

P.

Anderson

E. Leconte

&

J.

Lorselet

C.

H.

Tolhurat

H.A.Frasch

A.

S.

Hoyt

A.

P.

Murdock

J. M. Lyman

A.

P.

Murdock

W.

H.

Uhland

C.

H.

Meyer

A. A. Osborne

R. Schrader

R. Goldsahmidt

J. David

W. Browning &

J. J.

Bonham

C.

F.

Cross

<fe

J.

Traqciair

W. Browning

<fe

J. J.

Barlow

F.

B. Holmes

F.

B. Holmes

W.

H.

Uhland

J. Kantorowian

E. Gudeman

R. Hartwig

W.F.Rudel

A.

F. J. S.

Haake

No.

Year

538,794

541,941

546,128

560,699

578,566

584^99

596,265

595,265

595,408

638,707

643323

649,210

686,105

664,259

664,260

664,259

664,258

668,427

872,086

876,822

672,996

680,261

677^22

696,156

698,632

696,949

702,571

707,985

707392

704,349

707,986

717,184

710,461

717,699

721,314

717,700

725,180

742,469

746,369

757,778

755,479

769,061

773,489

778,173

773,783

779,421

779,422

784,450

785,216

789,127

798,509

810,086

813,647

1896

1897

1899

1900

1901

1902

1903

1904

1905

1906

CORN PRODUCTS

203

PATHNTS CONCHBNING

THB

MANWACTDBH

QF

COBN

PBDDTJCTB—Continued.

Vol. Page Title

121

718

Lump Starch

121

1398

Starch Lump

127

1046

Treating Starch

127

1208

TreatingStarch

129

982

Starch Washing

App.

180

1320

Laundry Starch

132

81

Nitrated Starch

133

237

Thin Boil Starch

133

237

Thin Boil Starch

134

1515

Starch Mfg.

138

787

Sol. Starch

141

718

Treated Starch

148

1007

Sol. Starch

152

423

Mod. Starch

162

944

Starch

163

396

Laundry Starah

163

446

Sol.

Starch

164

296

Starch Mfg.

164

296

Starch Mfg,

167

137

Starch Mfg.

169

589

Starch Mfg.

171

93

Starch Shovel

172

47

Steeping

172

48

StarohWaahing

172

48

Starch

Mfg.

172

47

Steeping

174

142

Starch Mfg. Wheat

174

452

Starch

&

Dextrin

Mfg.

177 Starch Conversion

Process

175

182

Starch

<fe

Glucose

181

649

Treating Starch

181

652

Puffing Starch

181

564

Puffing Starch

181

334

Starch Drying

181

549

Starch Materials

181

652

Starch Materials

181

651

Starch Materials

181

550

Starch Jellets

181

551

Treated Starch

181

550

Starch Treat.

182

442

Starch

<fe

Glucose

185

778

Treated Starch

Mod. Starch

188

99

Starch Agitator

190

436

Starch Drying

192

491

Starch Derivatives

201

773

Starch Heater

203

353

Starch Drying

204

1202

Starch Separator

212

1598

Starch Treat.

212

213

647

194

216

1286

Starch Shovel

Starch Setting Tables

Removing Star oh

Starch Product

Name

T. B. Wagner

E.E.Perkins

F.

Drittler

F.Drittler

W.

H.

Uhland

J.Benoid

F.

B. Holmes

T.

E.

Breyer

T.E.Breyer

W.J. Marshall

F.Fritsche

F.Suff

Militi

W. Thompson

B.

Herstem

E. Weingartner

J. Kanborowicz

L.P.Bauer

L.

P.

Bauer

J.

Berregan

E. O. Eokland

C.F. Black,

F.

L. Jefferies

F.

L. Jeffenes

F.

L. Jeffenes

F.

L. Jefferies

F.

A. V. Kloffer

S.M.LiUie

S.M.Lillie

C. C. Moore

A.

P.

Anderson

A. P. Anderson

A.

P.

Anderson

L.P.Bauer

A. P. Anderson

A.

P.

Anderson

A.P.Anderson

A.

P.

Anderson

S.M.LiUie

H.

C.

Newberger

& F.P.Berfle

V.Taschl

L.P.Bauer

S.M.LiUie

O. M. Steffaeber

L.P.Bauer

N.

C.

Newell &

J. A. Harrington

F.P.Berghand<fc

H.

C.

Newberger

C.

F.

Back

F.

L. Jefferies

A. S. Hoyt

No.

815,373

816,624

847,658

847,985

860,068

867,235

876,913

881,105

881,104

890,524

910,524

918,926

941,169

961,666

982,673

984,330

984,483

986,541

994,497

1,000,726

1,007,912

1,007,782

1,007,784

1,007,786

1,007,783

1,013,497

1,014,311

1,023,257

1,016,761

1,035329

1,035,836

1,035340

1,036,302

1,036,842

1,035,830

1,035,835

1,036331

1,035334

1,035332

1,038397

1,047331

1,067,685

1,061,720

13,592

1,094,175

1,099,278

1,105,294

Year

1906

1907

1908

1906

1908

1909

1910

1911

1912

1913

1914

1,133,914

1915

1,131318

1,134,615

1915

1916

1,148,453

1915

204

INDUSTRIAL FERMENTATIONS

PATENTS

CoNCHBNiNa

THB

MANOTACCTJHB

OF

COBN

PBODTJCTB—Continued.

Vol. Page Title

218 1090 Starch Table

217 362 Starch Composition

219 638 Starch Mfg.

220 1379 Starch Purifying

221 14 Starch Mold

222 689 Starch Machine

222 821 Angular Starch

228 667 Starch Treating

228 833 Mod. Starch

229 160 Freeing Starch from

Dust

233 135 Sol. Starch

234 370 Starch Table

236 941 Starch Dusting

238 346 Starch Mfg.

247 261 Starch Cooler

247 148 Stirring Device

248 975 Curing Staroh

262 602 Dustless Staroh

263 768 Laundry Starch

268 67 Staroh Products

Name No. Year

R.F.Sheaman 1,147390 1915

C.S.

Perkins 1,149,216 1915

C. A. Tyler 1,157,738 1915

L.P.Bauer 1,161,828 1915

C.F.Haug 1,162,771 1915

A. L. Bailsman 1,168,240 1915

A. W. H. Lendon 1,168,516 1916

C.A.Tyler 1,100,690 1916

A. W.H. Lenders 1,191,324 1916

A. W. H. Lenders 1,193,274 1916

J. Kmtorowicss 1,207,177 1916

W. Bartholomew & 1,211,385 1917

C. M. Leary

A. W. H. Lenders 1,223,406 1917

C. C. Moore 1,224,961 1917

J. B. Adt 1,255,842 1917

C, C. Moore 1,255,626 1917

A. W. H. Lenders 1,260,983 1918

A. W. H. Lenders 1,272,682 1918

8. B. Chamber 1,276,722 1918

R. W. G. Stutzke 1,320,719 1919

Chapter 17.

Food Preservation Processes.

The Bacteriology of Food Preservation.

The different methods of preserving food may be classified accord-

ing ft) the following headings:

I. Preservation by heat.

(a) Bailing.

Fruits, vegetables, etc., in glass cans.

(b) Steam Pressure.

Sweet corn, etc., in tin cans.

(0) Pasteurization.

Market milk, beer, wine, fruit juices.

II.

Cold storage.

(a) In frozen dtate.

Beef,

etc., meats, milk, ice cream, etc.

(b) Refrigeration.

Vegetables, fruits, beverages, meats, dairy products, etc.

III.

Drying.

(a) In natural state.

Raisins, currants, prunes, etc.

(b) In powdered condition.

Eggs,

gelatin, milk, etc.

(c) After ouring.

Dried

beef,

etc.

IV. Preservation by concentration.

(a) Jellifying.

Jelly, jams, etc.

(b) Plasmolysis.

Maple syrup, beef extract, etc.

V. Preservation by smoking.

Meat, fish, etc.

VI.

Pickling.

(a) By organic acids.

Cucumbers, sauerkraut, etc.

VII.

Salting.

Fish, meat, vegetables, etc.

VEIL Preservation by spices and essential oils, etc.

Fruit cake, mincemeat, condiments, etc.

205

206 INDUSTRIAL FERMENTATIONS

IX. Filtration.

Liquids, liquid media, etc.

X. Sealing.

Eggs,

fruit, etc.

XI.

Preservation by chemicals spoken of as preservatives.

Benzoate of soda, sulphurous acid, etc.

NOTH:

In the above list few of the illustrations are examples of food preser-

vation due to one method alone, but in moat oases preservation is due to a

combination of preservative factors.

After NoBrydB <n

U.B

D.A.

Tear Booh

1911.

Fia. 31.—Cooking room in modern canning establishment.

I. Preservation by Heat.

The preservation of foods by heat is as old as the use of fire by

man. However, the systematic and intelligent use of heat for food

preservation did not become widespread until the time of Pasteur.

While it is true that in many different food industries, the principle

of sterilization by boiling had long been used, still it was not until

the theory of spontaneous generation had been thoroughly disproved

that the great usefulness of sterilization of foods by heat became

appreciated. Nicholas Appert, who has become known as the "Father

of the Canning Industry," published his original work on food preser-

vation as early as 1811 and even at this time some foods as fish, fruits,

and vegetables were being preserved in hermetically sealed cans in

England.

Since 1860, the canning industry has had a steady growth and

in recent years has practically revolutionized the food supply of the

country. In the home, the use of the boiling method is generally used

in canning, while in commercial canning the use of steam pressure has

FOOD PRESERVATION PROCESSES

become extensively used.

It is

thought

by

many that canning

in the

home must also ohange over

to the use of

steam pressure. This idea

seems

to be

emphasized more

and

more strongly

as the

prevalence

of

botulism

due to

home canned foods

is

investigated.

Certain spores

are not

killed

by the

temperature

of

boiling water

and

in the

canning

of

many vegetables causes spoiling.

To

increase

the germicidal effect

of

boiling water

in

canning,

the

cans

are

often

heated

on

three successive days. Early

in the

practice

of

commercial

canning,

the

food products

in

containers were submerged

in

water

which

had had

salts added

to it for the

purpose

of

raising

the

boiling

point. Thus canned products were subjected

to a

temperature higher

than boiling water

and had

improved keeping qualities.

In

recent

development

in the

industry

of

canning, steam pressure cookers

and

autoclaves have become universally used.

0.

H.

Benson

in

Farmers' Bulletin,

No. 839,

gives

the

following

figures concerning

the

time

and

temperature required

in the

canning

of fruits, vegetables,

and

meats:

TABLE

IV.

TlMH TABIiB

FOB

SCALDING, BLANCHING,

AND

STHHILIZINa

VBQETABLHB,

SoDPS,

FBTJITS,

AND MHATS.

Hot

Water

Bath

Scald Outfits

or at SIS

Products

by

Groups Blanch Degrees

SPECIAL

VEGETABLES

Minutes Minutes

Tomatoes

1% 22

Pumpkin

3 120

Squash

3 120

Hominy

3 120

Sauerkraut

3 120

Com, aweet

5 180

Com, field

10 180

Mushrooms

5 90

Sweet peppers

5 90

POD

VEGETABLES

&

OTHER

GRHBN

PBODTTCTB

Beans,

wax 6-10 120

Beans, stringleas

6-10 120

Okra

6-10 120

Peppers, green

or

ripe

6-10 120

Cabbage

6-10 120

Brussels sprouts

6-10 120

Cauliflower

3 60

ROOT

A

TUBEE VEGETABLES

Carrots

5 90

Parsnips

5 90

Salsify

5 90

Beets

5 90

Turnips

6 90

Sweet potatoes

., 6 90

Other roots

and

tubers....

6 90

Water- Steam

seal Pressure

Outfits,

SU 5 to

10

Degrees Pounds

Minutes Minutes

18

90

120

80

76

90

40

80

16

60

90

60

30

Pressure

Cooker

10

to

15

Pounds

Minutes

10

40

60

30

40

20

60

40

208 INDUSTRIAL FERMENTATIONS

TABLE V.

TUMPHEATUBB

EQUIVALBNTS OT STHAM FBBBBTJBH.

Absolute

Steam

Lbs.

on

Gage

02

15

25

35

45

55

65

75

85

95

1Q5

115

125

135

145

165

175

185

195

205

215

225

285

245

265

275

285

295

305

315

325

385

345

365

375

385

395

405

Pressure

in

Lb8.per8q.In.

16

17

18

19

20

21

22

28

24

26

27

28

29

30

31

32

33

34

36

37

38

89

40

41

42

43

44

46

47

48

49

50

51

52

53

54

66

Temperature

Fahrenheit

213.0

2165

219.4

222.4

2262

228.0

2305

283.1

235.5

2875

240.1

2422

244.4

246.4

248.4

2605

2622

264.1

2665

2575

2695

261.0

262.6

2642

2665

2675

268.7

2702

271.7

273.1

274J5

2753

2772

278 £

2795

281 JO

2825

2S3.5

284.7

286.9

287.1

It is impossible to consider heat contact as the only effective agent

in the preserving of food products in canning as there are always more

or less organic acids, essential oils, or other substances which make the

heat more effective. In canning certain foods there are special diffi-

culties. For instance, peas, com, and beans must be specially handled

for the reason that they are low in acidity and are generally accom-

panied by very resistant bacteria which find the conditions in the can

favorable for development.

"When cans are sealed at high temperatures and then cooled it is

FOOD PRESERVATION PROCESSES 209

found that there exists several inches of vacuum in the can. This is

desirable as it increases the difficulties in the way of the growth of

any aerobes which may nave withstood the processing. In some

plants, vacuum apparatus is used for creating as great a vacuum

as possible in the processed oan.

Pasteurization is a process applied to certain foods to check

the growth of germ life. It consists in heating the liquid to a tem-

perature below the boiling point followed by rapid cooling. It has

been best applied to milk, cream, wine, beer, vinegar, and fruit

juiceB.

In 1865, Pasteur undertook a great work for the benefit of the

agriculture of France. France was a land of vineyards and the returns

from the growing of grapes meant prosperity or poverty to a large

proportion of the farmers. The price paid for grapes depended en-

tirely upon what the manufacturers of wine were able to obtain for

their product. It was at this time that the spoiling of wine spoken of

as "the diseases of wine" became so extensive that the wine industry

faced a orisis and French wines were about to lose their world-wide

reputation for flavor and bouquet. Five hundred million francs in-

vested in the wine industry were affected by these malfermentations

which took place in the products of the manufacturer. Pasteur felt

the gravity of the situation and concluded that he could serve his

countrymen in no better way than in solving this problem. He went

to Arbois, France, in the heart of a vast grape-growing district, built

a small laboratory and began to investigate the germ content of wines

which spoiled. He soon discovered that this spoiling was due to the

presence of undesirable bacteria. After much experimentation as to

the best methods of killing these organisms, foreign to wine manufac-

ture,

without harming the delicate flavor of the wine, he found that

heating the grape juice to 130 degrees or 140 degrees F. for a short

period of time killed these bacteria and at the same time in no way

injured the final product.

So great were the benefits of this investigation of Pasteur's that

this process of improving the keeping quality of liquids by heat-

ing has been called "pasteurization" after the name of this great

genius.

Although the benefits received by the farmers of France from

the introduction of the process of pasteurization in the wine industry

were great, far greater service to mankind has come from the applica-

tion of this principle to the improvement of market milk.

Commercial pasteurization as it is carried out in the modern

market milk plant (heating of the milk to 145 degrees F. and holding

for 30 minutes) guarantees that the milk as it comes from the pas-

teurizer is free from disease, and people in general have come to accept

the word "pasteurized" on a bottle of milk as a genuine protection

from infectious organisms. Proper pasteurization is considered by

many to be the great fundamental step in making market milk a safe

food.

210

INDUSTRIAL FERMENTATIONS

II.

Cold Storage.

The practice of cold storage is a modern development. It gives

certain economic advantages in food distribution and conservation

which many believe will still further revolutionize diet and food

handling.

Mendel says that the ability of a locality to supply food limits

the concentration of population. In our modern system of transporta-

tion, however, this limitation has been removed to a great extent.

Competition in railroad building in combination with the developments

After

UJ3.D-A.

Tear Book 19U

FIG.

82.—Loading beef for export in Argentina. (Frozen meat.)

of the methods of food preservation has resulted in making all im-

portant foods quite universally available. Mendel calls attention to

the remarkable facts of Australian meats in London, Californian fruits

in Boston, Wisconsin milk in Manila, and eggs from China in the

Chicago market. However, he Bays that the end is not in sight but

that even better methods of transportation and of food preservation are

in the future.

Problems Resulting from Cold Storage of Foods.

When we adopt cold storage, it is necessary to consider its effect

as seriously as we consider those of the other methods of preservation.

For instance, there is liable to be just as important differences between

Allen Paul W. Industrial Fermentations

Подождите немного. Документ загружается.