Cannery spoilage avoidance method

Details Cannery spoilage avoidance method Cannery spoilage avoidance method

1984-06-04

1986-04-08

Yeung, George

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

435 34, C12Q 106, C12Q 300

Patent

active

045812373

ABSTRACT:
An anti-spoilage technique for canners of syrup pack fruits is disclosed which technique requires a determination of the thermophile content in the well water used to supply the syrup room of a cannery, and a monitoring of a thermophile threshold level of such well water, whereby upon exceeding of the threshold level, the well water source can be shut down and a second well having a thermophile content below the threshold level in its water is used as the water source for the cannery syrup room. This technique can also be used by canners of water pack vegetables.

REFERENCES:
patent: 2063245 (1936-12-01), Haeseler
patent: 4385113 (1983-05-01), Chappelle et al.

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