ADVANCES IN FOOD RESEARCH VOLU,ME V I This Page Intentionally Left Blank ADVANCES IN FOOD RESEARCH VOLUME VI Edited by E. M. MRAK G. F. STEWART University of California Davis, California University of California Davis, California Editorial Board E. C. BATE-SMITH S. LEPKOVSHY W. H. COOK B. E. PROCTOR W. F. GEDDES EDWARD SELTZER M. A. JOSLYK P. F. SHARP A. J. KLUYVER W. M. URBAIN 0. B. WILLIAMS 1955 ACADEMIC PRESS INC., PUBLISHERS NEW YORK, N. Y. Copyright 1955, by ACADEMIC PRESS INC. 125 EAST 2 3 ~ 0STREET 10, N. Y. S E W YORK ALL RIGHTS RESERVED NO PART OF THIS BOOK MAY B E REPRODUCED I N A N Y FORM, BY PHOTOSTAT, MICROFILM, OR ANY OTHER MEANS, WITHOUT WRITTEX PERXIISSION FROM T H E PUBLISHERS. Library of Congress Catalog Card Number: 48-7808 PRINTED I N THE UNI TED STATES OF AMERICA CONTRIBUTORS TO VOLUMEVI JOHNC. AYRES,Food Processing Laboratory, Iowa Agricultural Experimental Staiion, Iowa State College, Ames, Iowa GEORGBORGSTROM, Swedish Institute for Food Preservation Research ( S I K ) , Goteborg, Sweden H.T. H. FARRER, Research Laboratories, Kraft Foods Ltd., Melbourne, Australia W. 0. HARRINGTON, Western Utilization Research Branch, Agrzcultural Research Service, U . S. Department of AgrLculture, Albany, California P. W. KILPATRICK, Western Utilization Research Branch, Agricul..ural Research Service, U . S . Department of Agriculture, Albany, California E. LOWE, Western Utilibation Research Branch, Agricultural Research Service, U . S. Department of Agriculture, Albany, California L. F. MARTIN, Sugarcane Products Division, Southern Regional Research Laboratory, U . S . Department of Agriculture, New Orleans, Louisiana R. L. OLSON,Western Utilization Research Branch, Agricultural Research Serrice, U . S. Department of Agriculture, Albany, California W. B. VAN ARSDEL, Western Utilization Research Branch, Agricultural Research Seruice, U. S. Department of Agriculture, Albany, California REESEH. VAUGHX,Department of Food Technology, University of California, Davis, California This Page Intentionally Left Blank FOREWORD I n keeping with the editorial policy of Advances in Food Research, seven articles covering five commodity and three functional areas are included in this volume. The contributions are exhaustive, critical, integrating, and of fundamental importance t o the development of food research in the wide areas of the food industries. I n general, they are concerned with microbiology, processing, retention of nutrients, and engineering. Several of the reviews cover rather neglected areas and one presents a new and interesting analysis of the much discussed subject of vitamin destruction. A classical example of a neglected area is that concerned with applications of research t o problems of candy manufacture. Although the candy industry in the United States involves the use of approximately 1% million tons of materials annually, candy manufacture has developed as an art and continues primarily as an art, employing “rule of thumb’’ methods. Research in this field is in its infancy, although it is being conducted t o a n increasing extent in industry and research institutions. Nevertheless, most of the information applicable t o the field has been developed as a result of research in related fields, hence pertinent literature is widely scattered in a great variety of journals and public,ations. I n his review, Dr. Martin has brought together this widely distributed information in a n excellent manner, has outlined clearly the wide diversity and complexity of the fundamental problems of candy manufacture, and sh