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21	The effects of some edible acids and calcium chloride upon the quality of processed sweet potatoes Sistrunk, William A. 06 1900 (has links) Graduation date: 1949 Canning and preserving Sweet potatoes
22	The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat Stino, Charles Ramzi 06 May 1950 (has links) Graduation date: 1950 Meat -- Preservation Canning and preserving
23	The comparative effect of cations and anions on the firming of brined cherries Narula, Prem Nath 30 November 1953 (has links) Graduation date: 1954 Cherry Canning and preserving
24	The spin cooking and spin cooling of canned fruit products Gallop, Reginald Ambrose 16 December 1960 (has links) Graduation date: 1961 Canning and preserving Fruit -- Preservation
25	Problems encountered in measuring the leucoanthocyanin content of pears Ury, Renata Mae 23 July 1964 (has links) Graduation date: 1964 Pear Canning and preserving
26	The lethality-Fourier number method its use in estimating confidence intervals of the lethality of process time of a thermal process and in optimizing thermal processes for quality retention / Lenz, Marvin Keith. January 1977 (has links) Thesis--Wisconsin. / Vita. Includes bibliographical references (leaves 197-202).
27	Adsorption of tin by proteins and its relation to the solution of tin by canned foods. Goss, Byron Cassius, January 1900 (has links) Thesis (PH. D.)--Princeton University, 1916. / Reprinted from Journal of industrial end engineering chemistry, v. 9, no. 2, February, 1917, p. 144-148. Canning and preserving. Tin.
28	Thermal processes for canned cherries Dastur, Kavsy Dinshaw, January 1966 (has links) Thesis (Ph. D.)--University of Wisconsin, 1966. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography. Fruit Canning and preserving. Cherry.
29	Nutritional studies with strawberries and the breakdown of the strawberry in canning Ritchie, Myles Houston January 1939 (has links) [No abstract available] / Science, Faculty of / Botany, Department of / Graduate Strawberries Canning and preserving
30	The effects of various calcium and pectin treatments on canned Elberta peaches Higby, William King 07 May 1953 (has links) Experiments were conducted to establish whether or not calcium and pectin treatments might improve the typically ragged appearance of canned freestone peaches without impairing other desirable characteristics. and thereby make freestone varieties more acceptable for canning. Accordingly, Elberta peaches were subjected to three types of prepacking treatments, dipping for 30 minutes in 0.00%, 0.05%, 0.10% and 0.50% calcium in the form of calcium lactate and calcium chloride, application of 0%, 1% and 3% low-methoxyl pectin applied as a ten-minute dip and in the syrup along with 0.00% and 0.05% calcium, also as a ten-minute dip, and lastly treatments with 0.00%, 0.02% and 0.03% pectin esterase combined with 0.00%, 0.05%, and 0.10% calcium levels in a 30-minute dip. The peaches were then canned and stored for six months. To determine the effects of the treatments the peaches were evaluated organoleptically for appearance, flavor, and texture and objective measurements of density, soluble solids, shearing strength and sediment in the syrup were made. Although treatments of this nature have proven effective for other fruits and frozen peaches, no outstanding improvement was noted in this project. Pectin esterase at the 0.02% and 0.04% levels, however, did improve appearance slightly and also reduced the amount of sediment in the syrup without impairment of the flavor. Calcium treatment alone did not affect appearance, but did reduce sediment and increase shearing strength although in amounts over 0.05% calcium was detrimental to flavor with calcium chloride being the worst offender. Pectin treatment was actually harmful to both appearance and flavor, probably because of the occurrence of some gellation in several treatments. No differences were noted for texture and although differences in soluble solids and density were observed, they were of small magnitudes. / Graduation date: 1953 Canning and preserving Peach -- Preservation Flavor

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