HOME REFRIGERATION 19 



1. The average operating temperature of a mechanical refrigerator was found 

 to be several degrees above the theoretical setting, while the operating costs were 

 greatly increased by lowering this temperature only a few degrees. 



2. Eggs can be safely stored at least a month without serious loss in qualit\'. 

 The preferable method is to use covered containers. 



3. Left-over foods were preserved best by storing in covered containers, in 

 which they kept in good condition for at least .four days. 



4. A considerable amount of the vitamin C in left-over foods was lost during 

 refrigeration, most of it during the first day of storage. 



5. Storage at 40°F. prevented significant increases in the number of micro- 

 organisms in cooked left-overs for at least five days. 



6. Flavor transfer in a home refrigerator was not entirely prevented by 

 ordinary glass or oiled-silk covers; sealed jars were the only absolute protection. 



7. Any type of dish cover reduces the amount of flavor transfer; however, 

 oiled-silk covers are very inefficient in this respect. 



CONCLUSIONS 



With proper use, an efficient refrigerator reduces the development of food 

 poisoning organisms to a minimum and eff'ectively preserves the quality and 

 vitamin content of foods. 



Storage of fresh and left-over vegetables and fruits at high humidities, prefer- 

 ably in covered containers, best preserves their quality and nutritive value, while 

 meats keep best when loosely wrapped. 



One objectionable feature met with in home refrigeration is transference of 

 taste from one food to another. However, by using the proper methods of storage, 

 this contamination can be eliminated. 



LITERATURE CITED 



Association of Official Agricultural Chemists, 1940. Official and tentative 



methods of analysis. Fifth Ed. Washington, D. C. 757 pp. 

 Buck, R. E., and Ritchie, W. S., 1938. A new method for the standardization 



of the dye used for the determination of cevitamic acid. Ind. Eng. Chem. 



Anal. Ed. 10, 26. 

 Frigidaire Corporation, Dayton, Oho, 1929. Food Preservation in our Daily 



Life. 84 pp. 

 Geer, L. P., Murray, W. T., and Smith, E., 1933. Bacterial content of frosted 



hamburg steak. Am. J. Pub. Health 23, 673. 

 Maclinn, W. A., and Fellers, C. R., 1938. Ascorbic acid (vitamin C) in tomatoes 



and tomato products. Mass. Agr. Expt. Sta. Bui. 354. 39 pp. 

 Moyer, J. A., and Fittz, R. U., 1932. Refrigeration. McGraw-Hill Book Co 



Inc., New York, N. Y. Second Ed. 538 pp. 

 Tillmans, J., Hirsch, P., and Hirsch, W., 1932. The reducing capacity of plant 



foodstuffs and its relation to vitamin C. Ztschr. Untersuch. Lebensm. 



63, 1. 



