A Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products, Księga 3Elsevier, 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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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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Strona ii
... Heat Penetration Determinations & Thermal Process Calculations Metal Containers For Canned Foods Glass and Plastic Containers Retortable Flexible Containers/Retort Pouch & Semi-Rigid Containers Packages For Aseptic Packaging In-Plant ...
... Heat Penetration Determinations & Thermal Process Calculations Metal Containers For Canned Foods Glass and Plastic Containers Retortable Flexible Containers/Retort Pouch & Semi-Rigid Containers Packages For Aseptic Packaging In-Plant ...
Strona 7
... temperatures. The still retort has been improved significantly since then. In the early 1950's, FMC Corporation introduced continuous agitating cooking and cooling; this advancement, together with the development of higher speed and ...
... temperatures. The still retort has been improved significantly since then. In the early 1950's, FMC Corporation introduced continuous agitating cooking and cooling; this advancement, together with the development of higher speed and ...
Strona 9
... temperature and time, and cooling time are automatically controlled. In 1972, the Lagarde Company of France patented ... retort mounted above the retort. Containers for Canned Foods The two most common containers for canned foods today ...
... temperature and time, and cooling time are automatically controlled. In 1972, the Lagarde Company of France patented ... retort mounted above the retort. Containers for Canned Foods The two most common containers for canned foods today ...
Strona 17
... Temperatures in Still Retorts(*) TABLE 1.1 – Asparagus Cuts, White or Green, Including Soup Cuts, In Brine Maximum Minimum Fill Initial Minutes at Retort Temperature Weight Temperature 240°F 245 °F 250 °F Can Size oz. g “F °C (116°C) ...
... Temperatures in Still Retorts(*) TABLE 1.1 – Asparagus Cuts, White or Green, Including Soup Cuts, In Brine Maximum Minimum Fill Initial Minutes at Retort Temperature Weight Temperature 240°F 245 °F 250 °F Can Size oz. g “F °C (116°C) ...
Strona 18
... Retort Temperature Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g oR oC (116°C) (118°C) (121°C) 211 x 304 6.7 190 70 21 30 25 21 211 x 400 8.4 238 120 49 28 23 20 211 x 510 12.2 346 300 x 407 11.8 335 307 x 409 15.9 451 603 x ...
... Retort Temperature Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g oR oC (116°C) (118°C) (121°C) 211 x 304 6.7 190 70 21 30 25 21 211 x 400 8.4 238 120 49 28 23 20 211 x 510 12.2 346 300 x 407 11.8 335 307 x 409 15.9 451 603 x ...
Spis treści
1 | |
11 | |
CHAPTER 2 Canning of Fruits | 129 |
CHAPTER 3 Canning of Juices Fruit Drinks and Water | 193 |
CHAPTER 4 Canning of Dry Pack Products | 249 |
CHAPTER 5 Canning of Marine Products | 279 |
CHAPTER 6 Canning of Meat and Poultry Products | 325 |
CHAPTER 7 Canning of Soups | 371 |
CHAPTER 9 Pickles | 427 |
CHAPTER 10 Mayonnaise and Salad Dressing Products | 443 |
CHAPTER 12 Tomato Products | 479 |
CHAPTER 13 Evaporated Milk | 521 |
CHAPTER 14 Canned Meat and Vegetable Salads | 533 |
Appendix | 539 |
Glossary Of Terms | 561 |
SUBJECT INDIX | 593 |
Inne wydania - Wyświetl wszystko
A Complete Course in Canning and Related Processes: Processing Procedures ... D L Downing Podgląd niedostępny - 1996 |
Kluczowe wyrazy i wyrażenia
acid added addition amount apples approximately authority batch beans blanching boiling brine cause chicken clean closing cold color completely concentration consists consult containers continuous cooking cooled corn covered depending desired equipment evaporated excessive exhaust filled filler finished fish flavor formula fruit give Grades hand heat holding ingredients Initial inspection jelly juice kettle less machine manufacture material maximum meat mechanical method milk minutes mixed necessary obtained operation packed passed peas pectin peeling pickles pieces placed plant possible potatoes prepared preserves pressure prevent procedure pulp recommended removed result retort salt sauce sealed separate sizes soaking solids solution specific spices sprays Standards steam sterilization storage sufficient sugar syrup TABLE tank temperature thermal tomato usually vacuum varieties vary washed weight whole