processing of pickles is being con- 

 tinued, and the use of monosodium 

 glutamate to enhance the flavor of 

 foods is under study. 



Development work on the pack- 

 aging and freezing of turkeys and 

 chickens, in cooperation with the 

 Department of Agricultural Engineer- 

 ing, and work on the factors that in- 

 fluence the keeping quality and com- 

 position of cranberries may help to 

 make a turkey dinner a more frequent 

 occasion. 



In cooperation with the Depart- 

 ment of Agricultural Engineering, 

 an apparatus has been developed for 

 studying the thermal resistance of 

 bacterial spores in the temperature 

 range of 250' to 300= F. Data so 

 obtained are important in the suc- 

 cessful use of new canning methods. 



Work is also in progress on the 

 stability of fruit colors and pigments 

 in jams and preserves. The loss 

 of fresh red color in such products 



during storage has been an important 

 problem for many years. 



Prepeeled potatoes and sliced apples 

 for hotels and institutions are being 

 investigated, and fundamental work 

 is being carried out on the freezing 

 of eggs and seafoods. 



Agriculture and Industry Cooperate 



The research activities of the 

 Department of Food Technology 

 would not be complete without the 

 cooperation of agriculture and in- 

 dustry. Through the years and at 

 present, cooperative work has been 

 and is being carried on with Massa- 

 chusetts groups and individuals, such 

 as apple and vinegar processors, 

 pickle packers, and cranberry and 

 seafood canners. In many cases the 

 research work is expedited and ex- 

 panded, and by conducting tests and 

 experimental work under commer- 

 cial conditions in the plant, the food 

 processor is better served. 



A typical taste pane! in the Department of Food Technology. Diabetics and those desiring a non- 

 caloric fruit pack can take their sugar with a smile now. From studies carried on here and from 

 opinions taken from a taste panel, synthetically sweetened packs were judged as "preferred" over 

 the unpalatable water-packed fruit — the standard diabetic pack. John H. Vondel 



