Experiments on the Processing of Persimmons to Render Them Nonastringent

H. C. Gore

ISBN 10: 1332051014 / ISBN 13: 9781332051014

Published by Forgotten Books, 2018

About this Item

Print on Demand. This book presents in-depth research conducted by the Bureau of Plant Industry on the processing of persimmons to eliminate their astringency. The book examines the history of persimmon processing techniques, from the methods used in Japan to the author's own experimental methods. The author presents data from a series of experiments conducted in 1910, discussing the methods used in detail and providing insight into the challenges and discoveries made during the processing trials. The text explores the role of carbon dioxide in the processing method, the effect of processing on the rate of softening in persimmons, and the impact of previous cold storage on processing outcomes. The book concludes with an examination of promising methods for processing persimmons, including autoasphyxiation. An important resource for fruit growers and food scientists, this book provides valuable information on persimmon processing techniques that promote the fruit's commercial viability and consumer appeal. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Seller Inventory # 9781332051014_0

Bibliographic Details

• Title: Experiments on the Processing of Persimmons to Render Them Nonastringent
• Publisher: Forgotten Books
• Publication Date: 2018
• Language: English
• ISBN 10: 1332051014
• ISBN 13: 9781332051014
• Binding: Paperback
• Condition: New
• Book Type: print-on-demand item
• Seller catalogs:
  • Biology

About this title

Synopsis

This book presents in-depth research conducted by the Bureau of Plant Industry on the processing of persimmons to eliminate their astringency. The book examines the history of persimmon processing techniques, from the methods used in Japan to the author's own experimental methods. The author presents data from a series of experiments conducted in 1910, discussing the methods used in detail and providing insight into the challenges and discoveries made during the processing trials. The text explores the role of carbon dioxide in the processing method, the effect of processing on the rate of softening in persimmons, and the impact of previous cold storage on processing outcomes. The book concludes with an examination of promising methods for processing persimmons, including autoasphyxiation. An important resource for fruit growers and food scientists, this book provides valuable information on persimmon processing techniques that promote the fruit's commercial viability and consumer appeal.