CANNED FOODS are agitated in this experimental retort to speed up their 

 heating rates to improve quality. Spoilage bacteria are killed more rapidly 

 in such a pressure cooker and with less damage to food quality. 



FRUIT PRESERVES such as stra 

 storage. The causes of pigir < 

 vestigated. Here the spect i 

 preserves. 



_RANBERRY JUICE contains several acids among which is quinlc. Placing a drop 

 of the juice on special paper is part of an improved method for determining the 

 presence of quinic acid in cranberries. 



So much is being said today about the force of food in the 

 world peace program. We are constantly charged with the 

 commission to feed the world and teach its hungry peoples 

 to produce more, or we leave them to fall into a wretched pit 

 of starvation to become an easy prey to false ideologies. 



The amount of food a nation can produce, however, is no 

 better than the techniques it has developed for processing, 

 storing, and preserving that food for future consumption. 

 On these pages the Department of Food Technology is pic- 

 tured at work to improve quality of processed foods and to 

 develop better processing methods. 



Pholos by John 11. Vondell 



OILSVND fat-containing fi 

 fried potatoes, may some do I 

 termine the ability of antioxic I 



A TWELVE-POUND VACUUM- 

 in -20 F. brine, a method whici j 

 left measures rate of freezing 



