Glass kite string used for box kite for radio antenna
✍ Scribed by R.H.O.
- Publisher
- Elsevier Science
- Year
- 1943
- Tongue
- English
- Weight
- 69 KB
- Volume
- 236
- Category
- Article
- ISSN
- 0016-0032
No coin nor oath required. For personal study only.
✦ Synopsis
Freezing vs. Dehydrating.--Manufacturers of frozen foods and of dehydrated foods will compete sharply, it is expected, whenever conditions permit free use of all kinds of foods by civilians. Packaging, as well as the preparation of foods, is getting attention in research laboratories and by manufacturers. At present each group is watching developments in packaging and is benefiting from experiments by the other group. U. S. Department of Agriculture scientists are active in both fields and encourage experiments in packaging. Frozen foods and dehydrated foods have one problem in common, the Agricultural Research Administration points out--control of moisture in the finished product. Food dehydrators need to keep moisture out--or their products will spoil. Food freezers need to keep moisture in, for even at zero storage there may be serious loss of moisture, and a loss of as much as 5 per cent. of the moisture in a frozen food lowers its quality. Both groups are working with the latest discoveries in plastic films that are not only waterproof in the ordinary sense, but also proof against the passage of water vapor. William Rabak of the Western Regional Research Laboratory reports that some of the most promising packaging materials are laminated, that is, made up of two or more sheets of moisture-proof material Cemented together by a plastic. Such an adhesive, he says, will not only bind the films together but it fills and closes any pinhole imperfections in the films. One of the most effective materials is composed of a thin lead foil attached on one side to laminated kraft paper and on the other to laminated moisture-proof cellophane cemented with a moisture-resistant adhesive.
R. H. O.