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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 12
... Standards for Grades and by FDA Standard of Identity. Two types of asparagus are canned—the white or “culturally bleached” and the “all green.” For the white or culturally bleached, stalks are cut at least six inches (15 cm) below the ...
... Standards for Grades and by FDA Standard of Identity. Two types of asparagus are canned—the white or “culturally bleached” and the “all green.” For the white or culturally bleached, stalks are cut at least six inches (15 cm) below the ...
Strona 20
... Standards for Grades, and by FDA Standards of Identity and Quality. There are several types of beans used for canning. Some are round, others flat, and still others in-between. Commercial varieties now are of the “bush” type and are ...
... Standards for Grades, and by FDA Standards of Identity and Quality. There are several types of beans used for canning. Some are round, others flat, and still others in-between. Commercial varieties now are of the “bush” type and are ...
Strona 31
... Standards for Grades and by FDA Standard of Identity. The lima bean is a green or light green flat bean (Phaseolus limensis). It is used only for the seed, the pods being coarse or woody. There are two varieties, a climbing or pole ...
... Standards for Grades and by FDA Standard of Identity. The lima bean is a green or light green flat bean (Phaseolus limensis). It is used only for the seed, the pods being coarse or woody. There are two varieties, a climbing or pole ...
Strona 34
... Standards for Grades and by FDA Standard of Identity. Beets for canning must be of a deep red variety and uniformly colored throughout. Pale beets, or beets having pale rings are unattractive to the eye although they may posses good ...
... Standards for Grades and by FDA Standard of Identity. Beets for canning must be of a deep red variety and uniformly colored throughout. Pale beets, or beets having pale rings are unattractive to the eye although they may posses good ...
Strona 35
... Grading Beets are generally graded into sizes before blanching in order to make the blanch uniform, as the larger ... Standards for Grades: TABLE 1.11 — Count Range per Container Size Designation No. 303 Can & Jar No. 21/2 Can & Jar ...
... Grading Beets are generally graded into sizes before blanching in order to make the blanch uniform, as the larger ... Standards for Grades: TABLE 1.11 — Count Range per Container Size Designation No. 303 Can & Jar No. 21/2 Can & Jar ...
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 |
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