Ketchup

Methods of Manufacture; Microscopic Examination

Arvill Wayne Bitting, Katherine Golden Bitting

• Publisher: Science & Technology Publishing
• Year: 2025
• eBook ISBN: 9782528115220
• Topic: Technology & Engineering
• Subtopic: Biochemistry
• Index: Technology & Engineering

Ketchup Methods of Manufacture; Microscopic Examination is a comprehensive and detailed treatise that delves into the processes and scientific principles behind the production of ketchup, with a particular focus on the microscopic examination of its ingredients and finished product. Authored by Edwin E. Eberhardt and published in 1917, this work serves as both a technical manual and a scientific study, offering valuable insights for food scientists, manufacturers, and anyone interested in the history and technology of food processing. The book begins by outlining the historical context and evolution of ketchup as a popular condiment, tracing its origins and the various methods that have been employed in its manufacture. Eberhardt meticulously describes the selection and preparation of raw materials, including tomatoes and spices, and discusses the importance of quality control at every stage of production. The text provides step-by-step instructions for the preparation, cooking, and preservation of ketchup, highlighting the significance of sanitation and the prevention of spoilage. A significant portion of the book is dedicated to the microscopic examination of ketchup, a pioneering approach at the time. Eberhardt explains the techniques used to analyze ketchup samples under the microscope, identifying the presence of microorganisms, adulterants, and impurities. He presents detailed observations and findings, supported by illustrations and photographs, which shed light on the microbiological and physical characteristics of ketchup. This scientific analysis not only ensures product safety and quality but also aids in the detection of fraudulent practices in the industry. Throughout the book, Eberhardt emphasizes the importance of standardization and regulation in the manufacture of ketchup, advocating for the adoption of best practices to ensure consumer safety and satisfaction. The work is richly supplemented with tables, diagrams, and references to contemporary research, making it an invaluable resource for professionals and scholars in the fields of food science, microbiology, and industrial manufacturing. Ketchup Methods of Manufacture; Microscopic Examination stands as a landmark publication in the study of food technology, offering a rare glimpse into the early scientific methods used to analyze and improve one of the world's most beloved condiments.

Table of contents

• KETCHUP
• KETCHUP
• THE MANUFACTURE OF TOMATO KETCHUP
• MICROSCOPIC EXAMINATION.