Production of a Palatable Artichoke Sirup I. General Procedure

Production of a Palatable Artichoke Sirup

“…The solution which was to undergo the exchange treatment was prepared by subjecting the sliced dried artichoke material to extraction with hot water in a modified diffusion battery as described in one of the previous papers (7). Although concentrations as high as 35 per cent total solids may be attained, these experiments were conducted 'with various concentrations.…”

“…The general procedure for the preparation of the extract was the same as that outlined previously (7). After heating the extract to 60°C ,, it was treated with the Zeo-Karb H in a large beaker and the mixture was stirred gently.…”

“…From the combined equation, the enthalpy change between any two temperature limits, T\ and T2, may be found by factors responsible for the initiation of the studies relating to the production of a palatable levulose sirup from Jerusalem artichokes were discussed and a general procedure for the preparation of the product was outlined in a previous paper (7). Briefly this process consists in the preparation of an aqueous extract from the sliced and dried tubers, hydrolysis of the soluble polysaccharides in the extract, then decolorization and concentration of the resulting solution.…”