1945
DOI: 10.1021/ie50432a030
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Nutritive Value of Canned Foods

Abstract: Calculations indicate that the high reflux ratio and the large number of plates which are required make the operation impractical. Mixtures which are richer in acetylmethylcarbinol than is the azeotrope can be fractionally distilled to carbinol and azeotrope with comparative ease. The product made by the vapor-phase oxidation of butylene glycol was a mixture of this type in that the carbinol-water ratio was high. ACKNOWLEDGMENTThe authors gratefully acknowledge the assistance of the Analytical and Physical Che… Show more

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Cited by 19 publications
(8 citation statements)
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“…As evident from these studies, low temperatures are imperative if adequate amounts of vitamin C are to be retained during storage. For canned and bottled single-strength juices, storage at 21 °C (this temperature may be near the average of year-round nonrefrigerated commercial storage conditions) for upwards of a year results in vitamin C retentions of greater than 75 % (Guerrant et al, 1945;Feaster et al, 1949;Freed et al, 1949). Studies by Ross (1944) and by Nagy and Smoot (1977) have shown that storage temperatures in excess of about 28 °C caused vitamin C destruction at markedly accelerated rates in canned products.…”
Section: Stability Of Vitamin C In Fresh Fruitmentioning
confidence: 99%
“…As evident from these studies, low temperatures are imperative if adequate amounts of vitamin C are to be retained during storage. For canned and bottled single-strength juices, storage at 21 °C (this temperature may be near the average of year-round nonrefrigerated commercial storage conditions) for upwards of a year results in vitamin C retentions of greater than 75 % (Guerrant et al, 1945;Feaster et al, 1949;Freed et al, 1949). Studies by Ross (1944) and by Nagy and Smoot (1977) have shown that storage temperatures in excess of about 28 °C caused vitamin C destruction at markedly accelerated rates in canned products.…”
Section: Stability Of Vitamin C In Fresh Fruitmentioning
confidence: 99%
“…Various investigators noted that the rate of ascorbic acid destruction during storage is influenced to a great extent by temperature (7,16). Lack of data regarding storage temperatures (13) or fluctuating storage temperatures (10,16, SI) render difficult any comparison of results obtained by other investigators with those obtained by the author.…”
Section: Retention During Canningmentioning
confidence: 99%
“…Methyl starch was prepared by the direct action of methyl sulfate on starch (4) and by simultaneous hydrolysis and methylation of starch acetate (3). The ethyl ether may be obtained by the method of Lilienfeld (7). Highly degraded propyl and butyl ethers of starch were reported by Degering and Rankin (6).…”
Section: Retention During Canningmentioning
confidence: 99%
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“…In frozen foods, L-ascorbic acid (vitamin C) generally is more stable than in unfrozen foods, and stability is further improved as the temperature of frozen storage is lowered (Davis, 1956;Feister et al, 1950;Guadagni et al, 1957a,b,c;Guerrant et al, 1945;Hucker and Clark, 1961;Ross, 1944). Although the same relationship between stability of L-ascorbic acid (AA) and temperature might be expected in dilute simple soultions, an unexpected departure from this pattern was reported by Grant and Alburn (1965b).…”
mentioning
confidence: 99%