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Download A History of Technology by Charles Singer et al (eds) PDF

By Charles Singer et al (eds)

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1894. M acdonald, J. ’ London. 1878. M asefield, G . B. ’ Oxford University Press, London. 1950. M oore, O. K . S. Department of Agriculture, Foreign Agricultural Reports, No. 25. United States Government Printing Office. 1948. Prothero, R. E. (L ord Ernle). ’ Longmans, London. 1932. S eebohm, M . E. ’ Allen & Unwin, London. 1952. Sneller, Z . W . ’ Wolters, Groningen. 1951. T row-S mith, R. ’ Faber, London. 1951. W adham, S. M . and W ood, G . L . ’ Melbourne University Press, Melbourne. 1939.

It was fitted with a safety-valve. MANAGEMENT AND PRESERVATION OF FOOD MODERN PROCESSES OF PRESERVATION: CANNING soon followed by safety-valves and thermometers, and in 1874 autoclaves were attached to independent boilers. Gamble’s process is thus described in the Exhibition catalogue: o f closing the hole while heating was in progress, and Goldner states that he continued heating for some time after soldering. This is also confirmed in a description following an illustration o f a London cannery in the ‘ Illustrated London News’ o f 31 January 1852, where it is stated that ‘after soldering the steamhole, the canister is not immediately removed from the source o f heat, but its contents are raised under pressure to a degree of'temperature considerably above the boiling point’ .

M uch o f this consignment went bad, and later inquiry by a royal commission showed that the change o f can had been ill ad­ vised. Possibly the failure was partly attributable to hasty preparation, but it is significant that it was at this time that containers capable o f holding more than 6 lb first began to be used. In 1849 there were further adverse reports, and in the following year 1 1 1 108 lb o f Goldner’s tinned meat was condemned. A correlation was traced between the introduction o f large tins (9-32 lb) and the sudden in­ crease in condemnation, and although the trouble was then ascribed to the difficulty o f eliminating air from such large containers and to inadequate cooking.

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