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Mrs. Carolyn Roberts and Janies Marion examine freeze-dehydrated eggs for
oxidation development after eggs have been stored under different conditions.
Our Camera On The Go
Food Science Research A t Griffin Station
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Refrigerated fresh sliced peaches are evaluated for storage life by Kell Heaton and
Mrs. Ava King.
Sam Cecil, Katie Stewart and Lizora Canady extract oil to test for
rancidity in fall out shelter rations for the Office of Civil Defense and
U. S. Army Natick Laboratories.
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Dr. Woodroof, Kay McWatters and Allin e Wilson examine peanut pies made by a
new formula developed at the Experiment Station.
PHOTO ESSAY
By
JAMES STEWART
*
Researchers in the Food Science Department at the
Georgia Experiment Station are engaged in full-time re
search on food processing and developing new products.
The 10 non-academic employes and seven profession
al food scientists work primarily for the benefit of the
Georgia farmer.
Dr. J. G. Woodroof is Chairman of the Division of
Food Science of the University of Georgia, which in
cludes teaching, research and extension. The Depart
ment of Food Science is one of the 12 Departments of
the University of Georgia at the Georgia Experiment
Station here.
A substantial amount of the income for the depart
ment is obtained through contracts with the United
States Department of Agriculture, United States Depart
ment of Commerce, United States Department of De
fense, Georgia Agricultural Commodity Commission for
Peanuts, Georgia Agricultural Commodity Commission
for Peaches and The Refrigeration Research Founda
tion.
The department is housed in the new Fred Melton
Food Science Building on the Georgia Experiment Sta
tion campus.
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T. S. Boggess, Jr., James Miller, and Grady Norris
show how a new product, sweet potato roll, is made.
The new product, which provides utilization for jum
bos, cuts and number two’s, can be cooked more ways
than the number of servings can be determined by the
thickness of the slice.
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Kell Heaton and Mrs. Lucia Bledsoe study the effects of moisture content on the
keeping quality of pecans and pecan products.
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K. C. Li measures peach aromas with a
gas chromatograph. The vacuum distilla
tion assembly recovers the volatile es
sence, measures them, and records the
results on a continuous chart.
Griffin Daily News
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Dr. J. G. Woodroof and Geraldine Coats compare
the size of ice crystals in strawberries and peaches
frozen by different methods.
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i Mrs. Ann Autry, secretary, also acts as
department librarian.
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Sat. and Sun., April 1-2, 1909