Jam Manufacture

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Authors

  • Rajeswari Rowlands

Abstract

This book covers several details regarding jam manufacture on various aspects such as: the selection of site for the factory, construction of the factory, the metals to be used for the equipment, types of machines, the varieties and qualities of fruits for preparing jams, methods of fruit preservation, pectin manufacture and the factors responsible for gel formation (sugar, pectin and acid), the standards for jam, the boiling procedure, the cooling, filling and handling problems, the failures in jam making, the laboratory tests for analytical control, the determination of the cost of jam, recipes and legal regulations of different countries.

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Published

1966-01-01

How to Cite

Rowlands, R. (1966). Jam Manufacture. The Indian Journal of Nutrition and Dietetics, 3(1), 23–23. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/14382

Issue

Volume 3, Issue 1, January 1966

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

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