|
 |
 |
|
Wrapping Outdoor Storage: PAPER: paper is used both in preparing food and in cooking. There is a considerable range of papers today—transparent wrapping outdoor storage for cooking, which gives browning; foil, which keeps in the flavour but needs to be opened when the meat, poultry, etc. is required to be well-browned (see page 68); greaseproof paper for wrapping outdoor storage; kitchen (absorbent) paper for draining food, cleaning out pans, etc.
Making certain all the film goes in and gets back from your laboratory is a job in itself. Marking, storing, and classifying the negatives, cutting and preparing the order, checking the quality of the prints, and spotting and retouching must all be taken care of in a responsible manner. Sorting out, packing, and packaging the prints into frames, folders, and albums, recording the rejected prints, wrapping outdoor storage and packaging, and mailing and storage can take much time if you are not organized. You may be dealing with some 300 different prints and over a hundred negatives.
Temperatures.—Storage temperatures range from 30° to 40°F. or more, depending upon the kind of fruit or the variety stored. While temperatures as high as 40° to 50°F. are an aid in retarding the process of ripening and eventual decay, the standard cold-storage temperatures of 30° to 32°F. are more effective, since for every 10° rise in centigrade temperature (18°F.) the respiration rate approximately doubles. On the other hand, the temperature must not be lowered to an extent which would injure the tissues. The killing temperature of most fruits is about 29°F. or lower.
Methods.—Three basic methods of storage may be distinguished: common or air-cooled storage ; temperature-controlled storage; and modi-fied-atmosphere storage. |
|
|
| |
|
|
|
|
