_—
—:
——
_—
..——
_—
7 ,7
_—
.—

||l

THE EFFECT OF NEW WEIGHT AND PACKING
MEDIA ON THE DRAENED WEQGHT OF
YHAWED FRQZEN RED CHERREES

 

400..)
ICDO

(DOOM

Thesis for Hm Degree of M. 5.
MICHEGAE‘! STATE L EVEHSETE’
Donald. H. Billings
£958

THE EFFECT OF PUT-IN WEIGHT AND PACKING

d

T:- I
A

. DIA ON THE DRAIHED WEIGHT OF THAWED

t

FROZEN RED CHERRIES

By

Donald H. Billings

AN ABSTRACT

Submitted to the School of Graduate Studies of

Michigan State University of Agriculture and

Applied Science in partial fulfillment of
the requirements for the degree of

MASTER OF SCIENCE

Department of Food Technology

1958

Approved (:35Zf;¢{:§42€;j/z’ A M,
f/

’ 2 2 ’ 35 Donald H; Billings

This study was carried out to determine the effect of
put-in weight and packing media on the drained weight of
thawed frozen red cherries.

A direct relationship was found between amount of
sirup added and drained weight. Highest drained weights
were obtained in the lots having the least headspace after
thawing, indicating that it is important to use sufficient
sirup to cover the fruit and obtain maximum fill of the
container at the time of packing.

The sirup packs were found to give higher drained
weights than the dry sugar packs. An increase in sirup
concentration generally resulted in a decrease in drained
weight.

The drained weights showed a direct relationship with
the put-in weight of cherries in all packs.

With increase in sirup concentration the rate of
increase of soluble solids in the drained sirup was much
more than that in the fruit, indicating that the sugar
concentration of the sirup had very little effect on the
sugar absorption by the fruit. Within each.sirup concen-
tration the soluble solids of the fruit generally increased
with increase in amount of sirup added.

In conclusion it was found that both put-in weight
and packing media have a significant effect on the drained

weight of thawed frozen red cherries.

THE EFFECT OF PUT-IN WEIGHT AND PACKING
KEDIA ON THE DRAIHED WEIGHT OF THAWED
FROZEN RED CHERRIES

By

Donald H. Billings

A TIESIS

Submitted to the School of Graduate Studies of
Michigan State University of Agriculture and
Applied Science in partial fulfillment of

he requirements for the degree of
EASTER OF SCIENCE

Department of Food Technology

1958

ACKNOWLEDGEMENTS

The author wishes to express his sincere thanks
to Dr. C. L. Bedford for his assistance and guidance
in this project and in the preparation of this
manuscript. The author also wishes to express his
appreciation to Mr. W. F. Robertson for his many
helpful suggestions.

TABLE OF

IHTR'IDUCTIOII. . . . . .

REVIEW 0? LITERATURE. . .
EXPERISJNTAL ICEITHODS. . .
RESULTS AND DISCUSSION. .
SUiaiid'ARI AND CONCLUSIONS .
TABLEI.........
TABLEII.........
LITERATURE CITED. . . . .

Ai.PEII:)IXO o o o o o o 0 o

CONTEST TS

10
13
11+
15
17

INTRODUCTION

The present method of determining quality of frozen
cherries is a rather inadequate procedure. Three main
factors are considered when grading a sample under U.S.D.A.
standards (18). These are character, lack of defects, and
color. Critical evaluation of grade by these standards
requires considerable practice and familiarity with.the
product and there is a need for the develoPment of objective
standards of quality. Therefore it seemed desirable to
determine whether or not drained weights could provide an
objective measurement to aid in indicating the quality of
the frozen cherries.

However, before recommended drained weight standards
can be established, it will be necessary to determine the
effect of fruit characteristics, processing, thawing, and
drained weight procedures on the drained weight. Fallscheer
and Osborn (h) indicated that drained weights of frozen
fruit showed promise as a rapid means of calculating fruit
content of a container and Osborn and Hatmaker (12) have
reported that the use of drained weight determinations
under controlled conditions provided a rapid procedure for
establishing the proportion of fruit in frozen fruit packs.

This study was undertaken to determine the effect of

put-in weight and packing media on the drained weight of

thawed frozen red cherries.

[‘0

REVIEW OF LITERATURE

The red sour cherry is an important processing crop
in Eichigan. more than half of the red cherries produced
in the United States are produced in this state (10). The
area within a hundred mile radius of Traverse City, Michigan
produces the major portion of this crop. Pioneering of
freezing pitted red cherries was started in 1922 by the
Grand Traverse Packing Company, Traverse City, Michigan.

The 50 gallon barrel was the principal container used for
the frozen pack during the 1920's and has been used in the
hiddle West and East in each of the past 15 years (9). The
150 pound container came into use in 1936 and reached the
peak of its popularity in 19h2 when 13 million pounds
(nearly one third of the frozen pack) were packed in it.

The preferred container for frozen red cherries today is the
30 pound size. During 1950-1956 approximately 95 percent of
the frozen cherries were packed in this container (9).

There has been a growth of interest in frozen cherries
by the commercial bakers and institutional users. Because
the frozen cherry preserves the fresh fruit flavor and
results in a relatively high prOportion of fruit to free
liquid, it is finding increasing favor with the institutional
users. As quickly as facilities for keeping cherries in
low temperature storage grew, it was found that the demand
grew for them proportionately. As a result, cherry packers

who formerly shipped hot pack units into certain areas

exclusively are finding that the same areas are calling
for the frozen product.

This increased demand for the frozen pack by commercial
bakers and institutional users resulted in a demand for
the dry sugar pack because of the belief that this pack
gave the higher drained weight. Initial studies by Tressler
(15) and marshall (10) indicated that cherries packed with
dry sugar gave a maximum drained weight. Studies by Loutfi,
Bedford, and Robertson (8) showed no differences in drained
weight between dry sugar and sirup packs. Hewever,
subsequent studies by Bedford and Hirzel (1,5) indicate
that maximum drained weights are obtained by use of sirup
packs rather than by the dry sugar ones. Perry and Cruess
(13) found that fruits packed with dry sugar and frozen
lost much more weight than when packed in MOO Brix sirup.
Josyln (0) found that the sirup pack gave the higher
drained weight. Loutfi, Bedford, and Robertson (8) also
found that in the sirup packs the drained weight tended to
increase with increase in sirup concentration.

Variations in drained weight have been attributed to
many factors such as growth conditions, spray treatments,
soaking procedures, thawing procedures, put-in weight, and
packing media. Studies by Bedford and Robertson (3) have
shown no significant differences between sprays or orchards.
They did find differences in drained weights between various
years, indicating that cultural and climatic conditions
may result in variations in drained weight. Langer and

Fisher (7) found that wax emulsion sprays had a tendency to

lower the soluble solids of the fresh fruit and drained
weight of canned fruit. Werk by Swingle (1h) also indicated
this to be true.

Unfortunately the commercial packer has little control
over climatic conditions and ways must be found to obtain
maximum drained weights by other means. Whittenberger (19)
found that high drained weight was associated with a high
degree of tissue cohesiveness which in turn was dependent
on the strength.of the intercellular cement. He found that
cells could be easily seperated from tissues of fruit of
low drained weight, but not from tissues of those of high
drained weight. Factors which strengthened this cement
were found to be post harvest aging of the raw tissue and
treatment withcalcium.ions.d True (16) found that cells
adhered to each other in calcium-containing water but
dissolved into their component cells in water free from
calcium. Bedford and Robertson (2) found that the addition
of calcium salts had no effect on drained weights.

harshall, Robertson, and Bedford (11) have found that
length of soaking time has no effect on drained weights.
Their studies indicate an overall loss due to cull fruit,
pitt loss, and juice loss with longer soaking periods.

Work y Hirzel (5) indicates that the thawing
temperature can have a significant effect on the drained
weight of frozen cherries. He found that thawing at 68°F

gave the nest consistent results.

 

 

 

. nears,

 

EXPERIIEHTAL METHODS

Lature Hontmorency cherries grown and harvested in a
commercial manner at the Iorticultural Farm.on the fiichigan
State University Campus were used. The cherries were
soaked in running water at MDOF for 6 hours, then pitted
in a Dunkley cherry pitter of pilot plant capacity. The
pitted cherries were frozen in Nb. 2 cherry enamel cans.
To determine the effect of put-in weight and packing media,
15 and 16 ounces of pitted cherries were placed in each can.
In the dry sugar packs 2.5, 3, and 3.5 ounces of sugar were
added. The other packs included water and 50, 60, and 65
percent sirup. The amounts of sirup used were calculated
so as to give equivalent amounts of sugar to those put in
the dry sugar packs. This was 5, 6, and 7 ounces respectively
for 50 percent sirup; n.2, 5, and 5.9 ounces for 60 percen
sirup; and 3.9, h.6, and 5.5 ounces respectively for the
05 percent sirup.

The cherries were frozen at -50F in a plate freezer and

stored at 00F for 6 months.

Thawing Procedure: The frozen cherries were removed

 

from frozen storage, immersed in a circulating water bath
at 68°F and thawed until the center temperature of the
container reached a measured temperature of 68°F.- This
took about two hours for the number 2 cans. This procedure

was used since the studies made by Bedford and Hirzel (1,5)

have shown that the most consistent results could be

obtained using this method of thawing.

Drained Weights: Drained weights were determined

 

according to the U.S. Standards for Canned Red Cherries (17).
The thawed cherries were drained for two minutes on an 8
inch, 8 mesh screen and the drained weights recorded in

01111033 0

 

Headspace: Headspace was determined in l6ths of an

inch.by use of a headspace gauge.

Soluble_§olids: The percent of soluble solids of the

 

fruit, sirup, and fruit sirup mixture was determined with
the Abbe refractometer. This percent was obtained directly
on the sirup. The drained fruit was blended in a waring
blender for three minutes and the soluble solids determined.
The combined fruit and sirup were also blended for three
minutes for the determination of soluble solids in the

fruit sirup mixture.

:ES'LTS AID DISCUSSION

.4

The summary of results for drained weight and headspace
is given in table I, and the results for soluble solids in
table II. The complete data obtained is given in the

Appendix, tables I to IV.

Drained Weight: The drained weights for the dry sugar
packs were siniliar and showed no relationship to the
amount of dry sugar added (table I).

The drained weights of the sirup packs were higher
than those of the dry sugar packs. Within each.sirup
concentration the drained weights increased as the volume
of added sirup was increased. As the sirup strength was
increased (50% to 65%) the drained weights decreased even
though the amounts of sugar added at each of the three
levels were constant.

These results were similiar to those obtained in the
initial studies made by Bedford (l) in 1956. Hewever, it
was noted that the drained weights obtained in 1956 averaged
0.75 ounces higher than those obtained in the present study
and that the differences between drained weights with
different volumes of added sirup were somewhat greater.

This showed the effect of seasonal conditions upon the fruit.
It indicated that the magnitude of the differences between
the drained weights with different added sirup volumes would

be less when lower drained weights are obtained.

The results Showed that the volume of sirup added
seemed to have greater influence on drained weights than did
the sirup strength. As shown in table I, the data obtained
for the headspace of the thawed fruit showed a direct
relationship with the drained weights. An increase in
drained weight was noted with a decrease in the headspace.
Since the fill of the container has a direct relationship to
the drained weight it is important to use sufficient sirup
to obtain maximum fill prior to freezing.

The drained weights showed a direct relationship with

the put-in weight of cherries.

Soluble Solids: The soluble solids of the fruit packed

 

with dry sugar were similiar to those packed with 50% sirup
'but lower than those frozen in 60 and 65% sirups. An
increase in amount of dry sugar added (2.5 ounces to 3.5
ounces) increased the soluble solids of the fruit in the
packs with a 15 ounce put-in weight but had no effect on the
16 ounce put-in weight lots.

In the sirup packs the soluble solids of the fruit
tended to increase with increasing amounts of sugar added
and with sirup concentration. These differences, however,
were not very large and would indicate that the amount of
sugar or sirup concentration has only a slight effect on
sugar absorption by the fruit. Since it was not possible to
remove all of the sirup adhering to surface of the fruit, it
might be expected that as the sirup concentration was

increased, there might be a slightly greater adherence due

to increased viscosity of the sirup, giving higher soluble
solid values.

As the volume of sirup added was increased less fruit
was left uncovered by sirup and this could have decreased
the loss of juice and soluble solids by leakage prior to
freezing and during thawing.

A higher percent of soluble solids was found in the
drained sirup from the dry sugar packs than from.any of the
other packs. This would be expected since no water was
added.

In the sirup packs the soluble solids of the drained
sirups generally increased with increasing amounts of sugar
added and with.increasing sirup concentration.. This
occurred because the ratio of fruit to sugar or sirup was
decreased. It also indicates that the amount of water
removed from the fruit is similiar for all sirup
concentrations and amounts. If more water had been removed
from the fruit as the sirup concentration increased, the
soluble solids of the drained sirup would have been
relatively constant.

Increasing the put-in weight of cherries decreased the
soluble solids content of the drained sirup. This was due to
the increased ratio of fruit to sirup and the resulting
dilution of the sirup by the fruit juice.

The soluble solids of the fruit sirup mixture showed

a direct relationship with the soluble solids of the fruit

and sirup.

10

SULE‘IARY AND CONCLUSIONS

The drained weights of the thawed frozen red cherries
were effected both.by the method of packing and the packing
media.

Sirup packs gave higher drained weights than dry sugar
packs. An increase in amount of sirup used within each
sirup concentration resulted in higher drained weights.
Drained weights in both the water and sirup packs were
increased by increase in volume of liquid. Since in the
sirup packs the amount of sugar added was constant for each
of the three levels of concentration, it appears that the
fill of the container has a direct relationship to drained
weight and that to obtain the highest drained weight it is
important to use sufficient sirup to obtain maximum fill.

The results indicated that the volume of sirup used has a
greater effect on drained weight than does the sirup
concentration.

With increase in sirup concentration the rate of increase
of the soluble solids in the drained sirup was much more than
that in the fruit, indicating that the sugar concentration
in the sirup had very little effect on the sugar absorption
of the fruit. Within each sirup concentration the soluble
solids of the fruit generally increased with increase in
amount of sirup added.

The water packs gave the lowest percent of soluble solids

which.is understandable because as we add sugar we add soluble

11

solid: to both.the sirup and fruit.

An increase in put-in weight had a tendency to increase
the percent of soluble solids in the fruit of the dry sugar
packs and decrease that of the sirup. With.the sirup packs,
increased put-in weight decreased the percent of soluble
solids in both the fruit and sirup. This increase in put-in
weight had the effect of increasing the ratio of fruit to
sugar.

Although.no definite explanation can be given for the
differences in drained weights of the various sirup packs,
it would seem from the data obtained that the failure to
cover the fruit with sirup plays a major role. In the packs
using 16 ounces of cherries and 6 ounces of 50% sirup, 5.9
ounces of 60% sirup and 5.5 ounces of 65% sirup respectively,
a maximum fill of the container was obtained. These packs
upon thawing showed no difference in their drained weights
even though there was a variation in sirup strength used.

In the other packs where a maximum fill of container
with sirup was not made, lower drained weights were obtained.
In these treatments all of the fruit was not covered by
sirup. This condition would permit an extensive breakdown
and leakage of juice from the fruit prior to freezing and
during thawing without the possibility of sugar absorption
and recovery, in part, of the loss of weight. Therefore
these cherries would contribute to lower drained weights
obtained.

It is realized that this only offers one possible

eXplanation for these results, and it will be necrssary

that additional research be done to determine the exact

cause of the variations in drained weight.

12

Treatment

Sugar

Water

50%
Sirup

60%
Sirup

6 5;;

Sirup

238W?
NHN
Gee

MUN
eoe

geOOZe
6.002.

5.002.
0.002.
70002.

#02020
SOOOZ o

50902.

309020
“40020

505020

13

TABLE I

Comparison of Packing Methods on

Drained Weights and Headspsce*

 

 

Sugar Put-In Wt. (02s.) Headspace
equivalent 15 10 léths of inch
(ounces)

Drained Wt e (OZSO) 15620 16020

10.9 11.6 16 16

11.1 11.8 16 16

10.8 11.8 16 16
0 10.9 12.1 6 h
o 11.1 ---- u --
2.5 12.5 13.1 6 6
3.0 12.5 13.3 7 t
3.5 1208 “—”" S --
2.5 12.% 13.2 10 8
3.0 12. 13.1 9 7
3.5 12.7 13.a 8 5
2.5 12.1 12.8 16 9
300 1201' 1209 10 8
3.5 12.6 13.3 9 6

*These are the mean values of 6 determinations

Comparison of Packing Methods on Soluble Solids Content of

TABLE II

FrUit: Sirup, and Fruit Sirup Mixture*

Treatment

Put-In Weight (ounces) 6
1

1h

 

15
Fruit Sirup Mixture Fruit Sirup Mixture

Sugar 2.5020 18.8 36. 25.2 2006 3509 26.5
3.002. 19.6 8.h 26.8 20.8 7.9 26.5
3.502. 20.6 [.203 2800 2001 0.9 2709

Water 500020 1103 902 909 11.6 8.3 1007
(3.0020 1100 8.1 10.2 ---" “""' ""“"‘"

50%' 5.00z. 19.0 29.2 2 .3 18.8 28.5 22.2
Sirup 6.002. 19.6 30.6 21.0 19.0 30.2 23.6
7.002 20.1 32.5 25.5 ---- -——- ~ --

430% h.Zoz. 22.6 31.8 26.0 21.0 30.5 2h.1
Sirup 5.002. 25.2 3u.8 27.2 21.2 32.7 25.6
.902. 22.7 3h. 20.6 21.1 35.1 26.3

<355 3.902. 21.3 32. 2h.g 22.9 32.5 22.9
34‘- 1113 1.1.0602. 2205 314.09 25:. 2100 3307 2503
50502. 2300 370 2503 2701 36.9 2701

.".
e\

.l
.L

1ese are t

he mean values of 6 determinations

2.

3.

10.

11.

12.

13.

15

LITERATURE CITED

Bedford, C. L. Unpublished data. 1956.

Bedford, C. L. and Robertson, W. F. Effect of handling
and processing methods on the firmness and quality of
canned and frozen red cherries. Mich. ggg, Egg, §§g.
Quart. Bull. he (1) 1957.

Bedford, C. L. and Robertson, W. F. Effect of spray
materials on the quality of canned and frozen
Nontmorency cherries. Food Tech. 7 :lh2. 1953.

 

Fallscheer, H. O. and Osborn, R. A. The estimation of
fruit, sugar, and water content in frozen fruits.
5.1.0.1.0. 36:270-277. 1953.

Hirzel, R. W. The effect of the method of defrosting on
the drained weights of selected Michisan frozen fruits.
Masters Thesis. Mich. State Univ. 195 .

Josyln, M. A. Why freeze fruit in Sirup? Food Ind. 2:
350“3520 1930.

Langer, C. A. and Fisher, V. J. Relation of wax.emulsion
and fungicidal sprays to size, color, and composition
of fresh and processed Kontmorency cherries. Proc.

mere SOC. Etorte fl. 51.1.3163. 19,490

 

Loutfi, S. E., Bedford, C. L., and Robertson, W. F. The
use of sugar and ascorbic acid in frozen Hentmorency
cherries. Quick Frozen Foods 1h355-57. 1952.

 

Marshall, R. E. Cherries and Cherry Products.
Interscience. New Yerk-London. 195k.

harshall, R. E. Some trends in the red cherry industry.
Canner 10h:38. 19h7.

Marshall, R. E., Robertson, W. F., and Bedford, C. L.
The effect of the length of soak on the quality of
canned and frozen Montmorency cherries. Food Tech.
5:110-118. 1951. ““"““

Osborn, R. A. and Hatmaker, C. G. Report on fill of
container and fruit, sugar and water in frozen fruits.

J.A.O.A:g. 37:309-317. 195h.

.Perry, W. J. and Cruess, W. V. Observations on sugar

penetrations in frozen fruits. Quick Frozen Foods 15
(ll):550 1953c

111.

15.

16

Swingle, C. F. Wax Sprays on sour cherries in
Wisconsin. PI‘OCQ @9120 SOC. hOI‘to 5010 55:159. 1950.

 

 

Tressler, D. K. and Du Bois, C. No browninv of cut fruit
when treated by new process. Food Ind. 18:701. 19hh4

True, R. H. The significance of calcium for higher
green plants. Science 55:1. 1922.

U.S. Standards for Canned Red Sour (tart) Fitted Cherries.
17.33.11. 13.12.11. June, 19w.

U.S. Standards for Frozen Red Sour (tart) Pitted Cherries.
211171900 U.S.DOA. POII'EOA. June, 19LL90

Whittenberger, R. T. Factors which effect the drained
weight and other characteristics of heat processed red
cherries. Food Research 17:299. 1952.

APPENDIX

17

 

18
i
l
1
TABLE I ’

Effect of Put-In Weight ani Packing Media on Drained Weight
. 1

Put-In Weight 15 Oz. 1

Packing Hedia

 

 

‘1' H04 S. 60”] Si 65% blrup 6 5 5 Dry Sugar

'1 acor :7 1’) lr’up ‘ 1'0 ' mp 3 O CO Z I 0 OZ 0 I 0 Z 0 2 Q 0 c O o g 0 .

oz. 603. 502. 602. 703. b.1oz. Soz. Ooz. / u 5 Z 3 z 3 5 Z
Drained Weight (ounces)

n ,4 , , 12.1 12.5 12. 11.0 11. 10.
1000 11.3 12.:) 12.5 12.9 1.2-3 12.0 12..) 12.3 12.3) 19'; 11.3 11.; 11.5
10.8 11.0 12.5 12.5 12.3 12.5 12.1 12.5 12.1 12.5 5.2 i0_5 10.5 11.0
10.8 11.3 12.5 12.1 12.8 12.5 12.5 12.5 12,( 12,5 12,0 10.9 11.3 10.8
11.0 11.3 12.7 12.5 13.1 12.3 12.7 12.") 12.0 12.3 12.3 11.0 11.0 10.3
11.0 ”1.0 12.5 12.5 12.0 12.3 12.2 12.9 12,1 15.; 12.5 10-h 11.0 10.8
11.0 11.0 12.5 12.5 12.9 12.5 12.5 12.8

Put—In Weight 16 oz.

12.8 12.6 13.1 11. 12.0 11.8
13.5 ——- 13.0 13.3 -——— 13.3 13.0 13.3 12.8 13.0 13.2 11.13 11.8 11.9
12.9 --~- 13.0 13.3 -——- 13.? 13.3 13.2 12.8 12.8 13.2 11.“ 11.0 11.8
11¢) --~- 13-1 13.3 ———— 15-1 12-8 13.3 12.8 13.0 13.1 11.5 11.5 11.6
32.3 ~-—- 15.3 13.3 ~-~— 13.0 13.1 13.5 12.8 13.0 13.2 11.5 12.? 12.3
12-3 ---~ 13.0 13.3 -~-— 13.0 13.1 13.3 13.0 13.0 13.3 12.0 11.§ 11.6
12.0 ———- 13.0 13.5 -—~- 12.9 13.0 13.3

 

 

19

TABLE II
Effect of Put-In Weight and Packing Media

on Soluble Solids Content of Fruit

Putnln Weight 15 oz.

Packing Media

/ 50% Sirup 60% Sirup 05% "irnp , Dry Sugar
002. 502. Ooz. 702. h.loz. 502. 602. 3. oz. h.ooz. 5.50z. 2.502. 302. 3.502.
Percent Soluble Solids
11.2 19.8 19.8 20.0 21.2 25.7 22.8 21.2 22.0 23.5 18.6 19.8 21.3
10.8 20.0 20.0 19.8 23.2 21.8 23.0 22.0 23.1 23.1 19.2 10.0 20.8
11.0 18.9 19.1.9- 20.11 22.3 25.0 23.8 21.1 23.3 22.3 16-8 19-0 20.0
11.1 19.5 19.2 20.0 23.5 25.2 22.0 20.1 21.2 23.1 1.8-6 ZO-LL 20d
Put-In Weight 16 oz.

___- 19,0 18.8 --__ 20,8 21.0 21,0 22.» 20.3 27.h 22.0 20.6 20.2
———_ 18,8 19,2 _-_- 21,2 22,1 21,2 22.8 21.0 27.2 21.0 20.h 19.8
____ 19.0 1.3.3 1“. 20.3 20,3 31.1. 211.2 20.8 20.0 20.1 22.0 20.0
—-—- 1I,2 19,0 _--- 21,1 21,0 20,8 22.2 21.1 20.8 19.3 20.0 20.3

A .1.» «Irv n, ‘8

 

 

 

20

TABLE III
Effect of Put—In Weight and Packing Media

on Soluble Solids Content of Drained Sirup

Put-In Weight 15 oz.

Packing Media

Water J 50% Sirup 60$ Sirup 652'Siru0
502. 002. 502. 602. 70:. 4.102. 502. 002. 3.902. h.6oz. 5.502.

PePCent Soluble Solids

9'1 8'1 29'” 30-0 39” 31-3 35.8 36.1 31.0 31.5 37.1.
9.2 8.0 29.2 30.8 12.0 31.9 31.9 28.0 33.0 3h,8 37.2
9'3 8‘1 29'0 304 33'0 32-2 555-0 36.0 32.2 35,2 38.2
9.0 8.1 29.5 31.0 32.0 30.8 351.5 36.7 32.2 35.0 37.3
Put-In Weight 10 oz.
802 """""" 29.2 30.0 .._.._. "0‘2 31.8 31L.8 33.0 31,6 36.8
8.8 _-_- 28.0 30.8 M» 31.1 33.0 35.1 323-0, 30.; 30.0
$3 """" 28': 30'.“ “m 30.3 33.1 35.3 311% 23.0 37.11
‘1 ' -- 281* 2.1; ---- 30.2 32.8 35.2 32.0 32. 36.11

Dry Sugar

20502.

Lokoww
owl-x] O\
0 Q 0 0

42m 04:

302.

. 135‘
O-F‘Fo .O

 

 

 

"t a_

 

TABLE IV
Effect of Put—In Weight and Packing Media

on Soluble Solids Content of Fruit Sirup Mixture

Put—In Wei ght 15 oz.

Packing Uedia

5Q; Sirup 60$ sirup 65% SiruP , f 0
3oz. 502 . 50”. 702. 2.102. 502. 603. 3- />Z- !->OZ- 2-903-
Percent Soluble Solids
10.5 23. 0 2 .8 25.2 20.3 27,4 QH-7 23.8 25. 26.0
10.0 23. 7 21.2 25.0 20.2 20.5 2 .0 20-§ g5-1 20.3
10.0 22 8 23.8 26.0 25.2 27,2 27,0 20.0 28.5 25.-
10.2 23 3 25.1 25_3 27.5 27.6 23.2 26.0 25.0
PINS—Ill Wclrnt 1.6 0’.
--~- 22.0 23.8 21.0 25.0 20.2 22.1. 50 22.1;
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~‘_— 22.! 23.2 --—'~ 21’4”.2 213’.) 26.) 2}!02 2.;302 20.13
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3020

27.9
20. 0
20.1
27J+

26.1
20.2
2?.0
20.5

28.0
270L3-

28.2

800$

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#112

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