A Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products, Księga 3
Elsevier, 3 gru 2013 - 624
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.
The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.
Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.
This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.
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CHAPTER 8 Preserves Jams Jellies and Related Products
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added amount apples approximately asparagus batch beans blanching brine Brix calcium calcium chloride canners chicken citric acid clean cold water color competent thermal process containers conveyor cooking cooled corn syrup covered by USDA Deaeration discoloration electrolytic enameled equipment essential oils evaporated evaporated milk exhaust FDA Standards fill weight filler fish Flash pasteurization flavor formula heat ingredients inspection jelly ketchup kettle lima beans loganberry machine manufacture maximum mayonnaise meat method milk Minimum Minutes at Retort obtained onions operation packed pasteurization peas pectin peeling pepper pickles potatoes pulp refractometer removed Retort Temperature salad salt sauce sealed slices soaking soluble solids solution soup spices spoilage sprays Standards for Grades Standards of Identity starch steam sterilization systems storage sucrose sugar sweeteners TABLE tank temperature Temperature 240 F thermal process authority tinplate tomato usually vacuum varieties washed washer