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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 xiii
... ................. & o o e o e & 8 & 3 & 2 & o o to e o & 3 # o os e o a go o v & 3 443 Standards of Identity....................................................................................... 446 Ingredients..... 447 Formulas for ...
... ................. & o o e o e & 8 & 3 & 2 & o o to e o & 3 # o os e o a go o v & 3 443 Standards of Identity....................................................................................... 446 Ingredients..... 447 Formulas for ...
Strona 11
... Standard of Identity. Globe artichokes require special treatment for successful canning. Their pH is approximately ... regulations, 21 CFR, Parts 108 and 114 for Acidified Foods, contain requirements for production of acidified foods and ...
... Standard of Identity. Globe artichokes require special treatment for successful canning. Their pH is approximately ... regulations, 21 CFR, Parts 108 and 114 for Acidified Foods, contain requirements for production of acidified foods and ...
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 13
... Standard of Identity for Canned Asparagus was later amended to permit the use of asparagus juice as a packing medium. Asparagus juice is defined as “the clear unfermented liquid expressed from the washed and heated sprouts or parts of ...
... Standard of Identity for Canned Asparagus was later amended to permit the use of asparagus juice as a packing medium. Asparagus juice is defined as “the clear unfermented liquid expressed from the washed and heated sprouts or parts of ...
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 ...
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