University f Massachusetts Amherst SchlarWrks@UMass Amherst Masters Theses 1911 - February 2014 1932 Preservatin, utilizatin and prperties f cranberry juice Cecil Curtis Rice University f Massachusetts Amherst Fllw this and additinal wrks at: https://schlarwrks.umass.edu/theses Rice, Cecil Curtis, "Preservatin, utilizatin and prperties f cranberry juice" (1932). Masters Theses 1911 - February 2014. 1906. Retrieved frm https://schlarwrks.umass.edu/theses/1906 This thesis is brught yu fr free and pen access by SchlarWrks@UMass Amherst. It has been accepted fr inclusin in Masters Theses 1911 - February 2014 by an authrized administrar f SchlarWrks@UMass Amherst. Fr mre infrmatin, please cntact schlarwrks@library.umass.edu.
l I M DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PHYS S C LD 3234 M268 1932 R495 p hys ical Sc ience Thes is
PRESERVATION, UTILIZATION AND PROPERTIES OF CRANBERPY JUICE Cecil Curtis Rice Thesis the submitted fr degree f Uastpr f Science MASSACHUSETTS STATE COLLEGE, AMHERST June 1, 1932
3 Hisry f the Cranberry Industry The wild native cranberry, Vac c In inn ciacrcirpum. was fund grwing in America when the first clnists came this cuntry. The clnists used the wild cranberries in much the same way as they are used in mdern times. These berries were smaller and mre acid than the imprved varieties f berries grwn day. There are still many small areas prducing the ld wild type f berry. These wild berries d nt bring as high prices as the imprved varieties. 1'any f these wild berries cme under the cranberry trade classificatin f "pie berries", small dark berries which are rdinarily nt retailed, but are used largely fr manufactured cranberry prducts. The first attempt cultivate the cranberry was made in Nrth Dennis, Mass., between 1J510-1320. It was nt until 1350 that a crp f cultivated berries was successfully harvested. After much experimentatin n different sils and methds f prductin, the acreage f cultivated cranberries increased rapidly. New Jersey started plantings in 1&J-5, fllwed by Wiscnsin in 187^ Cranberry grwing is (3A). lcalized in certain sectins as well as certain cuntries where the peculiar sil and envirnmental cnditins required fr the crp ccur. In the United States the principal prducing sectins are the Cape
Gd regin f Massachusetts, the Pine Barren regin f New Jersey, and the central and nrthern parts f Wiscnsin. There are scattered areas in ten ther states but their tal acreage is nt s large as that f ne f the largest individual grwers in Massachusetts. Cultivated cranberries are little grwn utside f the United States. Nva Sctia, Nrway, Denmark and the Netherlands all have small acreages (3A). Cranberry prductin in the United States averages frm 500,000 800,000 barrels annually. There Is n imprtatin and relatively little exprtatin f cranberries in this cuntry, ^ith the cmparatively recent develpment in cmmercial canning f cranberries in the frm f cranberry sauce, there have been mre exprtatins and a better distributin f shipments f cranberries in this cuntry. An efficient grwers* sales agency has greatly aided in the successful marketing f the crp. Seasns f prductin vary but little. The berries are harvested frm September thrugh Ocber. Marketing f the bulk f the crp extends frm September 1st January 1st. After this date berries are usually sarce, f pr quality and high priced, hwever, berries can usually be btained until the middle f April. Cranberries are subject varius srage rts and the percentage f sund fruit diminishes rapidly after January. This necessitates frequent and expensive srting.
5 The tw mst ppular varieties f cranberries grwn in the United States are the Early Black and the Hwes. These cver the early and late seasns f harvesting and are amng the mre prlific and hardy f all the varieties. The HcFarlin is ne f the mst highly pri2ed uality berries. The Centerville, Centennial and Bugle varieties are grwn a cnsiderable extent but are nt s prfitable frm the grwers st andp int Massachusetts acreage in cranberry bgs is apprximately lu,500 and this is nearly h^lf f the prducing acreage f bgs in the United States. The average yearly crp fr Massachusetts is apprximately ^00,000 barrels. This represents ver 60 per cent f the tal crp fr the United States. The average yield per acre in Massachusetts is 20 barrels per acre (5). The selling price ver a perid f 20 years averaged $S.50 a barrel (100 punds). The Cranberry Canning Industry Amng the earliest manufactured cranberry prducts were "Ruby Phsphate", (a cranberry syrup), and a cranberry jam packed in glass and wden cntainers. These were manufactured at Tfareham, Massachusetts, between 1398 and 1901. The prducts sld well and at a gd prfit, yet peratins were discntinued with the death f the prmter. In 1922 at Suth Hansn 5,000 cases f cranberry sauce were packed.
6 In 1923 prductin in Massachusetts had reached 27g, 000 cases and in 1930, 350,000. The tal pack fr the United States being ar>->rximately U20,000 cases. A case is 2b, V.. 2 (21 unce) cans, [j^ "v< In 192g it was estimated that the 35,000 barrels f cranberries, which were used in the manufacture f cranberry sauce in.'tassachusetts, wuld yield an additinal $600,000 prfit the cranberry industry. This was in a year when the price f berries was high. During a year like 1931, when the crp was large and the price f fruit lw, the prfits derived frm canning are much higher. Cranberry Juice During the past few years a desirable cranberry juice, syrup r ccktail has been searched fr. A few beverape prducts have been made, tried ut n the cnsuming public and then discarded. The public is ready accept a satisfacry cranberry syrup, r ccktail. The juice itself is tart, f nx>d flavr and has a very attractive red clr. It is very tasty when sweetened the crrect degree. The aim f any prducer f this prduct shuld be pack a juice which retains its maximum nutritive value, clr, and flavr, and which will nt spil ver a srage perid f apprximately a year.
7 Keeping quality f Cranberry Juice preliminary Experiment The cnventinal methd f extracting a fruit juice is heat thp fruit in water and then press r strain the juice frm the fruit. This methd liberates mst f the pectin, which is water sluble, frm the cell walls f the fruit. The resulting strained juice, therefre, is unusually rich in pectin. This pectin cntent is undesirable in sweetened cranbprry juice (abve 25 per cent sugar) because f the bjectinable insluble precipitate that is frmed. Smetimes the sweetened juices may even frm a semi-slid jelly. The methds used in the fllwing experiments are either deviatins frm the cnventinal methd, r adaptins f methds used in the manufacture f cider. The deviatins frm the cnventinal methds are as fllws: The minimum amunt f cking necessary sften the fruit is given: the fruit cled, and cld pressed in an effrt preserve the vitamin C which is present in the raw fruit. The secnd methd f extracting the juice is grind the raw cranberries and press the grund fruit. The juice in each f the preceding instances was strained thrugh several layers f cheese clth remve excess pulp which was expressed with the juice during the pressing peratin.
8 Preparatin f Cranberry Juices The cranberries used were harvested near Wareham, Mass., during September and Ocber, 1931. They were prmptly shipped the cllege and sred at ko V. until used nrmally within three mnths. The tw mst imprtant varieties, i.e., Early Black and Hwes, were used in these experiments. Evaprated cranberries, grwn and evaprated at Wareham, Mass., were als used. The juice frm these fresh sred berries was extracted in tw ways. The first methd was by grinding the raw fruit and pressing the juice frm the pmace. This pressing was dne in a large manually perated screw press. Bth the Hwes and Early Black varieties gave a yield f six gallns juice fr each barrel (100 punds) f fruit. The clr f this juice was fund be imprved by sring the grund fruit in the refrigerar fr a few hurs befre pressing. The clr k n a darker, mre brilliant red hue. The secnd methd used fr extracting the juice was add water the fruit at the rate f 6 gallns per 100 punds fruit. This water-fruit mixture was biled slwly fr g - 10 minutes sften the fruit. This cked fruit was then sred in the refrigerar fr several hurs, cl and imprve the clr, the imprvement being the same as fr the juice prepared in the first methd. The cled
9 pulp was then pressed in the same screw press used in the first methd, the yield being eight gallns per barrel (100 punds) cranberries. The cheese clth used in bth cases was a carse heavy mesh, cider clth. The extracted juice was then strained thrugh tw layers f fine cheese clth. This extracted juice was packed in tw lts. The first lt was packed in glass-p, lever-seal jars, partially sealed, and pasteurized fr 20 minutes at l60 F. These jars were then cmpletely sealed, and sred in the refrigerar. The secnd lt was packed in metal pped vacuum eeal jars, sealed under 25 inches f vacuum and pasteurized fr 20 minutes at 160. Hicks (6) states that ma juice retains mre f its vitamin C when packed and sealed under vacuum. He claims th^t it shuld als be vacuumized befre sealing. This is because f air present in the juice. In cranberry juice this aerated nditin f the jule des nt ccur and vacuum sealing shuld be sufficient remve the air with its deleterius xygen. Surce f Juice fr Further "xperimentatin Since the juice frm bth cked and fresh-grund fruit darkens if allwed stand befre pressing, and cranberry sauce made frm frzen fruit is superir in clr sauce made frm fresh fruit, anther methd f extractin was
10 tried ut. The frzen berries were first steamed. The thawed, sft fruit was then pressed and the juice bttled in bulk fr future use. The clr f this juice was the finest f any made. The a stringency was similar th^t f raw, pressed juice, The yield was and higher than that f heat extracted juice. 51 punds f juice frm 100 punds f frzen fruit. The juice frm the evaprated cranberries was made up weekly and sred in the refrigerar. The methd f btaining th<* juice was the ne advcated by the manufacturers f the evaprated fruit with this ne exeptin, i.e., the dry berries were first grund in a fd grinder eulrr^ed with a fine cutter, ne unce f grund berries were used which were added sixteen unces f water. The fruit was then saked fr 2k hurs. During the saking -erid the materials were frequently agitated. After this saking perid the fruit and juice was pressed by hand in a cheese clth, the yield being twelve unces f juice per unce f riginal evaprated fruit. The abve described juices were used in all experiments described in this thesis.
11 Keeping lu^lity f Cranberry Juices Bth raw pressed and heat-ertr acted cranberry juice were packed in eight unce bttles. Sme f these juices were used in full strength, ther samples were diluted with ne, tw, and fur parts f water fr each tw parts f cranberry juie. Other samples, bth undiluted and diluted, were sweetened 30 per cent sugar cntent. All f the abve juices were pasteurized at iko F. fr 20 minutes. Table I indicates the treatment given th*» preceding juices. physical Changes Samples f all these juices were sred at 70 and 10 F. All f the undiluted samples were als sred at ko ab well. These juices were examined rganleptlcally after three mnths, nine mnths and twelve mnths srage. At twelve mnths all samples were examined fr sterility, and types f living micrrganisms present. Spilage agents were thus islated and further studied. Significant Spilage Organisms The results are here given in Tables II, III, IV, and V. Listed are the changes and quality f the clr, clarity and flavr f the juice, as well as spilage date. Spilage in each case was caused either by mlds r yeasts.
fable X Haw-presse* Juice and the heat-extracted pressed juices were manufactured and bttled in the fllwing ways: Ha«Pressed Juice : Heat Itxtracted Juice -S. Undiluted, n heat treatment : Undiluted, n heat treatment Diluted 2 1, n heat treatment : Diluted 2 : 1, n heat treatment " III,* 1 " : " 1:1,"" 1 1 : 2, : 1 I 2, " " Undiluted, nast. 20 mln., 140?. f Undiluted, past.?0 itdn,, 140 Diluted 2 t 1»» " : Diluted 2 : l " " " i i «* : " 1:1""" " j * 1:2""" " *Tn,m 'It 1 1 1 X'i ( ^O**. v J\J. em OU CU nrt UU Virtfc ItOOV fv* r^^trvmt OCW.BI1 V i Ttad'ld.. 30" mi'^-r; n heat treatment Diluted 2 t " : Diluted 2:1" " " h 1:1" " " 1 : " 1:1" m h n " 1:2" " " '. n 1 2 "»» Undild., 30" swjar; past, 20 Bin,, 140 : Ohdild,, 30"' su ar; past. 20 nin,, 140 Diluted 2 i 1 " " " " " : Diluted 2:1" " " N 111" " «" 1:1" " "" " n 1:2" " " ". «1:2" " mm *)
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12 The rganisms ther -than these are simply cntaminatins which ccurred during pressing r manipulatin f tbe juice and which were nt killed during the pasteurising perid. Organisms fund in this cranberry juice are cded by letters, and their respective thermal death pints are nted in Table VI. Determinatin f?ilnimura Pasteurizing Times and Temperatures In rder check up n the actual spilage rganisms in the cranberry juice, bth raw juice and juice sweetened ^5 per cent and bttled in g unce bttles were innculated with the blue penlcilllun and black Aspergillus and yeast, and pasteurized at bth l60 F. and 1?0 fr 10, 20, and 30 minutes with the results nted in Table VII. Discussin f Results Undiluted juices are by far sup-rir In clr, flavr, appearance and keeping quality the diluted juices. The clr f bth raw and heat extracted juices is impaired by srage ver lng perids f time. The diluted juice In each ase is f a pink light red clr which des nt appeal th^ eye. The diluted juices als turn brwnish in clr sner than the diluted juices. The flavr f the juice deterirates In abut the same prprtin as the change in clr f tbe juice.
Table VI Organisms Islated frm Cranberry Juice Used in preliminary Experiment Organism Cde Thermal Death Pint Letter Actin n Cranberry Juice Blue green mld A 160 F. fr 10 min. Actual spilage Black mld B 212 F. fr 10 min. Actual spilage Yellw cccus 0 Did nt recrd Present. grw Culd nt make Brwn cccus D 200 F. fr 10 min. Present but nt active T7hite cccus I 200 F. fr 10 min. present but nt active Red yeast F 1*0 F. fr 10 min. Present but nt active Thite yeast 0 130 F. fr 10 min. Actual spilage Ovid bacteria H 180 F. fr 10 min. Present but nt active
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13 Dilutin appears weaken resistance f the juice spilage. This might be explained by the reductin f acidity in the juice which is an active agent in the retardatin f grwth f micrrganisms. The unsweetened juice is nt appreciably affected by yeast grwth. This, n dubt, is due the small amunt f sugar present in the cranberry juice plus the presence f benzic acid. Mlds are the principal spilage agents in this juice. Sweetened juice ffers a much better medium fr yeast grwth. Sweetened heat extracted juice when cntaining frm 30-50 P er cent f sugar has a tendency jell, which ruins it as a pssible beverage, syrup r ccktail, all f which must be in a lirruid cnditin. Frm the recrded data it wuld appear that cranberry juice, if it is be sweetened, shuld be raw pressed, insure against jellif lcatin. Sweetened juice is desirable because the labr and uncertainty f successful preparatin is less than in the case f unsweetened juice. The minimum pasteurizing time and temperature fr bth sweetened and raw cranberry juices appears be 30 minutes at 160 F. This is lwer than the thermal death pints wuld seem indicate (see Table VI). Hwever, cnsideratin must als be given the lss f xygen in the headspace and the subsequent mre rigrus cnditins than were btained in experimentatin fr thermal death pints f the spilage
micrrganisms. The same care and aseptic precautin that can be carried ut in the labrary cannt be assured in the cmmercial manufacturing plant. Canning Cranberry Juice in Tin Cans The packing f any red clred fruit juice r ther fruit prducts in glass ia undesirable if the prduct is be held in srage fr ver a year. Sunlight and cnditins f rdinary srage will turn the juice frm a bright sparkling red a dull brwnish clr. Many f the packers f range and grapefruit juices have turned frm glass tin as a package fr their prduct. Results have apparently been satisfacry prviding th* srage f the packed prduct was under ptimum cnditins f temperature and that the pack was nt held fr lng a time. Cranberry sauce is packed almst entirely in tin cans. One f the disadvantages f canned cranberry sauce is that smetimes it becmes disclred, especially arund the p and ends f the can and alng the side seam. This disclratin is due the frmatin f sluble irn fr* the inner surface f the can, the reactin f the irn with the clring matter, and with the tannin in the fruit (13). Oxygen accelerates this disclratin. All f these facrs causing disclratin f cranberry sauce will have
15 their same effect n cranberry juice packed in tin. The 13 st bvius result is a purplish cast in th<=> red juice.
16 Chemical Prperties f Cranberry Juice previus studies f Fresh Cranberries Much wrk has been dne n the chemical cmpsitin f the cranberry. Mrse (11) has examined many varieties f cranberries grwn in Massachusetts and elsewhere. He carried ut analyses at different times during the ripening and srage perids (11), (12) fr dry matter, tal acid and tal sugar. These experiments have been carried ver a number f years. Uelsn (17) determined the prprtins f citric and malic acids ccurring in cranberries. Benzic acid is resent als in quantities f.035 *.09 per cent as determined by Clague and Fellers in unpublished data. The presence f auinic acid in cranberries, nted last year, by Khraan and Sanbrn (9), has been investigated by Mrse (15) fr several varieties f cranberries. He fund the range f quinic acid fund in 12 varieties f cranberries was frm 0.^5 1.1 per cent. Caldwell (3) in his studies f astringency f apples, calls astringency a cmbinatin f tannin plus astringent nn-tannin. The astringent tests which we recgnize n cnsuming a fruit is a rati made up f the tal sugar plus astringency divided by the tal acid. Astringency varies markedly amng apple varieties, the
17 range being J A 955 micrrailli grams per 100 cubic centimeters f juie. An arbitrary standard f 125 micrmilligrams per 100 cubic centimeters f Juice, which is the astringent value f the average eating apple, was established, and all apples with amunts greater than this were termed astringent. The methd used fr determinatin f astringency was that used fr determinatin f tannin in distilled liqurs (1). In the fllwing experiments described by Mrse (lb), (15), bth Hwes and "Early Black varieties f cranberries were used. These analyses give a general idea f the chemical cmpsitin f the cranberry varieties which were used fr the juice experiments described in this thesis. results: Analyses f the fresh fruit gave the fllwing Varieties Ttal Acid quinic Astringency Ash Alkalinity Acid f Ash ^arly Black 2.35^ A M tw 2» 2 Hwes 2.20 A.61 4^5* 2.2 Methds Used. I 5-1 The clr, flavr and astringencies f the varius samples f Juice were tested rganleptically. A sumuary f the methds used fllws: Specific gravity determinatins were made by means f a specific gravity
spindle. Alchl precipitate, ash, and titratable acidity were determined by using methds given in the Official and Tentative Methds f Analysis f the A. 0. A. C. (2). Ttal sluble slids were determined by means f an Abbe ref racmeter. Viscsity determinatins were made by a methd used test viscsity f ice reara mixes. The recrded number being the time in sends required drain a 25 cubic centimeter pipet, the muth f which had been cnstricted. The pipet was filled the 25 cubic centimeter mark and drained a mark at the beginning f the lwer shank f the pipet. The -H value f the juices was determined by use f the quinhydrne ptentimeter. The results f these experiments are recrded in Table VIII.
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19 Discussin f Results There Is very little chse between the raw and the cked juice as clr. Each f these has desirable characteristics f its wn. The cked juice is darker, and mre purplish than the redder, brighter clr f the raw juice. The flavr f the cked juice is mellwer and nt s harsh as that f the raw juice which seems cnsiderably mre astringent. The specific gravities varied because f the variatins in dilutins. The cked juice was in each case mre viscus than the raw juice. The alchl precipitates fr the cked juices were all higher than fr the raw juice because many cells were brken dwn and the pectin liberated and passed in slutin, thereby giving a higher pectin cntent. It is interesting nte the relatin f titratable acidity ph. The acidity fr all the cked juices is lw because f the dilutin f the fruit juice with water. Dilutin des nt affect the ph value which remains between 2.4l and 2.55 fr all the samles tested. The ash cntent fr all the juices remains fairly cnstant with the raw juice being perhaps a trifle the higher. The ash cntent f the juice is lw, being abut ne-tenth r less, f the tal ash f the cranberry. The alkalinity f cranberry ash is very lw, accrding
20 Mrse (Ik). Sluble slids as determined by the ref Tacmeter in the varius juices tested frm 6.8 per cent. Determinatins fr alchl precipitate and acidity were made n juice and pmace f fruit sred at U0 p. fr seven mnths. The raw fruit was grund and pressed in a hydraulic press. The juice frm 100 punds f fruit weinfted 50 punds. The acidity f this juice was 2.2 per cent and the alchl precipitate was 0.20U per cent. A prtin f the remaining 50 pund3 f pmace was prepared and tested fr alchl precipitate as directed in the Official and Tentative Methds f Analysis (2). This juice gave an alchl precipitate cntent f 0.60 per cent and an acidity f O.32 per cent. (Calculated as citric acid). Alchl precipitate is cnsidered synnymus with pectin.
21 Study f detentin f Vitamin C in the Manufacture f Cranberry Juice Cmmercially manufactured, strained rariberry 8auce retains very little f the riginal vitamin C cntent f the cranberries (7). Whle fruit sauce retains frm 20-50 per cent f the vitamin C. Obviusly it is desirable retain as much f this vitamin as pssible in extracting cranberry juice. MacLed and Bher (10) reprt cranberries as being a pr surce f vitamin C. This wrk was dne with berries sred frm 7 11 mnths, and their highest feeding range was nly 5 grams per guinea pig. Isham (g) reprts that cranberries sred frm 6 12 mnths lse frm ne-half tw-thirds f their vitamin C cntent. Naeslund (16) fund the 'Eurpean cranberry, Vaccinlum vltis idaea, cntain very little vitamin C. Methds T7sed The methd used in determining the vitamin C cntent f cranberry juice was that f Sherman, LaHer, and Campbell (IS). Yung guinea pigs weighing 300-350 grams were fed a basal ratin cntaining all the knwn necessary nutritive facrs except vitamin C. This ratin cnsisted f: Baked skim milk pwder, 30 parts,
22 A mixture f eaual parts f bran and rlled ats, 59 parts, Butter fat, 10 parts, Sdium chlride, 1 part, Cd liver il, 1 part. The ratin and water were kept befre the animals at all times. The animals were hused singly in cages made frm 1/k inch sand screen allw the drppings pass in a tray belw. (Plate I) The cranberry juice be tested was given the animals fr six days f each week. The animals had be frc^-fed by a pipet (plate 2) due the animals' dislike fr cranberries. Thile this methd is time cnsuming, it was nt difficult because mst guinea pigs lerated the frce-feeding very well. The animals were first weighed, fed, and weighed again. In this way each animal received an exact amunt, by weight, f cranberry Juice. Negative cntrls were fed nly the basal ratin and water. These all died in frm 23 33 days. The average survival nerid being 2g days. The average scurvy scre was 19. The feeding f fur grams f raw fresh cranberry juice daily was fund cntain sufficient vitamin C enable guinea pigs thrive, grw, and be fully prtected frm scurvy. This value was checked several times by Isham (g).
plate 1, phgraph f sectin f capes illustrating type f cage, fd and water cups and trays.
Plate 2. phgraph Illustrating methd used in feeding materials by pipet. The animals when plaed in a bwl n a wel berae mre dcile.
23 This fresh cranberry juice was extracted daily, the berries were grund raw and the juice extracted by pressing the pulp thrugh cheese clth. Unfrtunately, cmmercially sld juice cannt be extracted daily frm fresh fruit. The juice must be extracted, clarified and preserved. In the Sheiraan, LaMer and Campbell Methd (lg) fr determining the prtectin r partial prtectin frm scurvy by the presence f vitamin C, the animals are fed daily fr a perid f 90 days. If they die befre the 90 days perid has elapsed, they are aupsied, and carefully examined fr lesins f scurvy, such as hemrrhages in the intestinal tract, muscles, and at the jints and rib junctins, and the sftening and decaying f the t^eth and Jaw bnes. Sftening and enlargement f the jints als ccurs. These signs f scurvy are evaluated by the Sherman scurvy scre (lg) which allws fr a tal pssible scre f 2h. If the animals survive the 90 day perid, they are chlrfrmed and aupsied. In these experiments, negative cntrls had a mean scurvy cunt f 19. Animals fed the fur grams f fresh raw juice daily were abslutely sund at the end f the 90 day perid, (plate 3) With these tw extremes gauge cnclusins by, the fllwing experiments were carried ut. The experimental data are presented in
plate 3. Phgraphs shwing healthy (p) and scurvied (btm) animals. Nte apparent stupr, dull unkempt and weakened leg cnditins f the scurvied animals, as cmpared with the alert appearance, sleek."-lssy cat and excellent physical cnditin f the healthy animal.
2k Table IX and Figures I, II, and ill. Vitamin C Results While nne f the juices, with the exceptin f raw juice, extracted daily, ffered prtectin against scurvy, it is interesting nte that the vacuum-packed raw juice gave slightly better partial prtectin than vacuum-packed heat-extracted juice. Cranberry juice as nw prepared cmmercially by the Ocean Spray Cmpany f Suth Hansn, gave n prtectin whatever. The average survival perid f the guinea pigs used in this experiment was 2g daya which is the sane as fr the negative cntrl (&). In 1930 the guinea pigs fed the same cmmercial juice f that year's vintage lived 10 days lnger than the guinea pigs fed n juice frm the 1931 crp. It is apparent that cranberry juices vary sme extent frm year year as the retentin f vitamin 0. There seems be little r n retentin f vitamin C in any prepared cranberry juice, which makes it necessary prepare a prduct which will appeal the taste and sight rather than vitamin C pssessed by the cranberries.
Table IX Amunt f....,. Material Material Used Guinea Pigs Life f Guinea PiKS AVri Gain in height Grams AVRi^ge Scurvy Scre Pasteurized raw juice Pasteurized raw juice ex- Pasteurized beat tracted juice 3 grams 6 grama 3 grans 6 gratis 3 3 3 3 35 37 3* 37-73 -113-98 -102 Pasteurized vacuum packed raw juice 6 grans 3* -ih 12 16 13 16 16 Pasteurized vacuum packed beat extracted juice 6 grams 3 *9 -ng 9 juice frm eva rated berries juice frii evaprated berries 5 gran 10 grams 3 3 31 31 - -110 Raw cranberry juice extracted daily U grans 3 90 195 0 Negative cntrl, basal ratin n (n vitamin C) 3 2g -10g 19 16 13 Relative values f the amunt f juice expressed in fresh fruit are 6 grams ra*7 juice were btained frm 11. 25 grams berries 6 grams heat extracted juice btained frm g.55 grams berries 10 grams juice frm eva-*>rated berries were btained frm 2.3 grams berries
25 Attentin shuld be called the cmplete wrk n the vitamin C cntent f all the different cranberry prduct carried n by Ishara (S) cntempraneusly with this investigatin.
26 Uses fr Cranberry Juice Cranberry Ccktail Cranberry juice ccktail is simply cranberry juice diluted and sweetened suit tbe taste. Usually ne part f cranberry juice requires at least tw parts f water adjust it the mst pleasing taste. Tbis diluted juice is then sweetened 15 cent tal sugar cntent. The mst desirable methd f manufacturing this ccktail wuld be in a sweetened cncentrated frm. This seems be impssible unless raw pressed juice is used, because the pectin and sugar frm a jelly which is insluble and ne can easily see the disadvantage f buying a ptential beverage in a semi-jelly frm. The tw ther slutins this prblem f packing fr distributin are: First, pack the finished, diluted, sweetened ccktail in the drinkable frm, and secnd, pack the juice as an unsweetened, undiluted cncentrate which must be sweetened and diluted by the ultimate cnsumer. Of these tw packs, the secnd seems the mre preferable because f decreased cst f prductin, utilizatin f mre fruit, and a wider range f uses as a syrup r as a blender, and because it gives the cnsumer a chance satisfy his wn persnal taste fr tartness and sweetness f the finished prduct.
27 Cranberry Syrup This is a material which can be used fr beverages r fr a garnish fr cakes, ice cream r puddings. It is f necessity sweeter than a ccktail and can be sweetened nearly 70 per cent. Jellying can be partly prevented by this ver-cncentratin f sugar and by a slight biling perid when the sugar is mixed with the cranberry juice. Cranberry Juice Used as a Blender the blending f fruit juices prduce a palatable beverage is ften dne. All punches are sweetened blends f fruit juices. Many f these have a little acid added accentuate the flavrs f the varius fruits. Cranberry juice, with an acidity abve 2 per cent and whse clr is especially well retained when used as a blender, is ne f the ideal juices fr punch making. There are nany cmbinatins using cranberry juice with ther fruit juices fr punches. The University f Wiscnsin's Extensin Service publicatin, -Cranberries in the Diet- (19) gives a number f uses fr cranberry juice as a blender. Experiments have been cnducted in this department with raw cranberry juice fr blending with single fruit juices and in punches with much success. The American Cranberry Sxchanrre has als published a bklet describing several
2g methds and recipes fr preparing cranberry beverages. Carbnated Cranberry Beverages A study f tbe uses f crarib#rry juice as a beverage wuld nt be nplete unless sme f tbe juice was carbnated. In tbis experiment carbnatin was accmplished as fllws: A cranberry syrup sweetened ^5 per cent was prepared and half pint bttles were filled ne-third and ne-half full with this syrup. This syrup was chilled. The bttles were then filled with carbnated water and sealed at nce. These bttles were then shaken mix the syrup and the water and sred in a refrigerar. Raw unsweetened juice was als carbnated. The clr f this juice was nt s bright and sparkling clear as the sweetened juice. These juices were pened and tested by eight different peple. The cncensus f pinin was that the sweetened juice shuld b* diluted abut midway between the tw lts that were made. The unsweetened juice was diluted with abut 20 per cent f water and sweetened with a cld sugar syrup. This als made a palatable beverage, m each case the persn tasting the beverage thught it was a distinct imprvement ver the straight cranberry syru- and water cmbinatin.
Cranberry Vinegar The pssibility f utilizing cranberries as a surce f vinegar has been examined (12). Satisfacry results were impssible because the tal sugar cntent f the Juice is insufficient give enugh alchl and subsequent acetic acid make a legal vinegar. Very little fermentatin culd ccur because f the benzic acid present in the juice.
30 General Strma ry 1. Cranberry juice3 used in this series f experiments were prepared by tw methds; the first was grind the raw fruit, allw the grund fruit stand fr several hurs gain clr, and then press the juice frm the pmace; the secnd methd was bil the fruit in water fr g 10 minutes, using 6 1/2 gallns f water fr every 100 punds f fruit. This cked *->ulp was sred fr several hurs, Cl and darken in clr, and then pressed. 2. yields frm juices prepared by the abve methds were 6 gallns f juice frm 100 punds f the raw pressed fruit, and g 1/2 gallns f juice frm 100 punds f the heat treated fruit. 3. The physical and chemical prperties f the raw pressed and heat extracted juices diffpred frm each ther as fllws: ^he clr f the cked juice was mre purplish than the brilliant red clr f the raw juice. Early Blacks, being a darker berry, than did the Hwes. gave a slightly better clred juice The flavr f bth the juices was very gd. The cked juice had a mre mellw flavr than the raw pressed juice. The raw pressed juice had a greater astringency and higher tit ratable acidity than did the heat extracted juice, the latter gave the highest alchl precipitate (pectin), and viscsity tests. The ph cntent
31 f all the Juices remained fairly cnstant despite the dilutins f the heat extracted juice. k. Sufficient vitamin C affrd prtectin in 300 gran grwing guinea pigs, was present in frm 3 k grams f fresh raw juice. Quantities f 6 grams f raw pressed and heat extracted juices, vacuum sealed and pasteurized fr 20 minutes at 1^0 F., frm Dth Hwes and Early Black varieties, gave n significant prtectin. Quantities up 10 grams f juice frm evaprated cranberries gave n appreciable prtectin. 5. Cranberry juice and prducts tested in 1930 gave much better vitamin C results than similar prducts tested in 1931, indicating that the nutritive value f the cranberry will vary frm year year. 6. The best methd f bttling cranberry juice r syrup was under vacuum. Srage f juices at 30 k0 p. gave best results. Srage temperatures much belw freezing caused a separatin f the clr pigment in the juice. Temperatures f frm 60 0 F. caused a rapid deterirative change in clr and flavr f the prduct. 7. Sealing the cranberry juice under vacuum in reenameled, charcal tin cans, and srage under favrable cnditins, hp F., gave practically as gd a prduct as when packed in glass.
32 g. pasteurizatin f the prduct was necessary prevent spilage. The minimum safe pasteurizatin times and temperatures were 30 minutes at l60 F., r 20 minutes at lgo F. 9. The actual spilage agents in cranberry juices were principally mlds and yeasts. Of the mlds, penlclllium and Aspergillus were mst imprtant. 10. Bacteria were nt significant facrs in spilage because f the high acidity and ph f the cranberry juice. 11. The spilage and cntaminating rganisms were islated and their thermal death pints determined. These data were applied th* pasteurizatin f the juice as it wuld be dne cmmercially. After incubatin, the samples were then examined fr grwth f spilage micrrganisms. 12. Carbnated cranberry syrup seemed be the best f the methds fr utilizing cranberry juice. Cranberry syrup shuld cntain abut ho per cent sugar and shuld be mixed with an equal part f carbnated water. By using raw, pressed juice, this syru? will nt becme semi-gelatinus. 13. Other uses fr cranberry juice are fr ccktails, heavy 70 per cent syrup, suitable fr table r sda funtain use, and in blend* fr manufacturing mixed beverages r punches.
33 Cnclus in Attractive, tasty cranberry juice can be successfully and satisfacrily manufactured and preserved in glass r tin, if pasteurized at a temperature f l60 F. fr.20 minutes. This juice cntains practically n vitamin C. Only tbe raw pressed juice sluld be packed in a sweetened frm. This juice can be sweetened ko ppr cent and used either as a base fr a beverage r else sweetened 70 per cent and used as a table syrup. There are pssibilities fr the develpment f satisfacry carbnated and ther cranberry beverages.
3^ Bibligraphy 1 Assn Off. Agric. Chem., Official anc Tentative Methds "f Analyses p. 155 (1930).? Apsn Off. Apric. Cbera. Official and Tentative Methds A ' f Analyses pp. 269, 26 5-266, 270 (1930). 3 Caldwell, J. S., Chemical Cmpsitin f American Grwn French Cider Apples and ther Apples pf Like Character. J. f Agric. Res. 36, 391-^06 (192*5). Darrw. A II.. Franklin, H. J., Malde, 0. 0., Establishing 3A. DWWJ}^^ yields. Farmers' Bull. WOO (192*). U. Fellers. C. R., Frm the Land f the Bean and the Cd. F * CaAning Age. Dec. 9*9-993, 995, 99*. 5. Franklin, H. J.. Cranberry Grwing in Massachusetts. Mass. Agri. ^xpt. 3ta. Leaflet 72 (1923). wicks C C. Research Survey Reveals Answers Packing and'bttllng 'Juestlns. The Glass Cntainer. Feb. 1931, S-9, 22. -7 T=v«m p n Fellers. C. R., Vitamin C in Cranberries, 7 * l8hara pap;r D r;ad be?re Agricultural and Fd 0^-istry sstins, An. Chem. Sc, Buffal, September 1, 193L <* t-v«n Tb-=> Vitamin C Cntent f Cranberries. * ^^Th^is* present ed^r Master's Degree. Mass. State Cllege. (1932) 9. 10. 11. 1^^ ld irhraan I F., Sanbrn, H. H., Ial ativ f «,3^ i,?i frm Fruits. Ind. and Eng. Chem. 23, 126 (1931). t * r> a«rj Rnher L. Thp Ant iscrbut ic Vitamin Ma Le SAt2nt^r preserved Fds. J. Of Hme Ecn. 22, 5*3-593 (1930). Mrse, F. A. Chemical Studv f Carries. Mass. Agric. Expt. St a. Bull. 265, (1930 J. IP Hrse F and Jnes, C. P., Chemical Studies f 12. J^ 7» - r^bp 1(9e ^mg Srage. Mass. Agric. Expt. Sta. Bull. 193 (1920).
35 Mrse, F. W., The Disclratin f Canned Cranberries J. Agric. Res. 3U, g?59-g92 (1927). Hrse, F. W., The Mineral Cnstituents f Cranberries, J. Bil. Chem. 71, (1929). Mrse, F. W., Unpublished data (1932). Naeslund, D., Studies f the Vitamin 0 Cntent f ^ild Cranberries. Acta. lied. Scand. 76, ^25-4.36 (1931). Nelsn, E. K., The Hn Vlatile Acids f the Pears... Cranberries...and Pmegranates. J. Am. Chem. Sc. h$ t 1300-1302 (1927). 3heman, H. C. f LaUer, V. K., and Campbell, H. L., The Quantitative Determinatin r the Antiscrbutic Vitamin (vitamin C). J. Am. Chem. Sc. 165-175 (1932). ^is. nniv. Ext. Service., Cranberries in the Diet. Sppcial Circular June 192g.
36 Acknwledgment 3 I wish express my appreciatin the members f my thesis cmmittee, prfessrs C. H. Fellers, P. W. Mrse, and L. A. Bradley, fr the helpful suggestins, advice and cnstructive criticisms ffered in the preparatin f this thesis. I am indebted my clleague, Paul D. I sham, wh was wrking cntempraneusly with me n the study f cranberry prducts, fr instructin in much f the meticulus detail invlved in the study f vitamin 0. I further wish thank prfessr w. Chenweth fr his cntinued interest and assistance during the perid this research was under way.
V.V. 7NPC Graduate Cmmittee