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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 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
... 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 408 51.0 ...
... 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 408 51.0 ...
Strona 19
... Temperature 240 °F 245 °F 250 °F oz. g in. cm in. cm in. cm oz. g . *F “C (116°C) (118°C) (121°C) Nominal 14 397 3"/, 9.36 2/1, 6.028 4"/, 11.89 10.3 292 100 .38 29 24 20 Tapered 9 22.86 6 15.24 12 30.48 130 54 28 22 18 160 71 26 20 17 ...
... Temperature 240 °F 245 °F 250 °F oz. g in. cm in. cm in. cm oz. g . *F “C (116°C) (118°C) (121°C) Nominal 14 397 3"/, 9.36 2/1, 6.028 4"/, 11.89 10.3 292 100 .38 29 24 20 Tapered 9 22.86 6 15.24 12 30.48 130 54 28 22 18 160 71 26 20 17 ...
Strona 28
... Temperature Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g •F oC (116°C) (118°C) (121°C) 211 x 304 5.2 147 70 21 17 12 10 120 49 16 12 9 211 x 304 6.4 181 70 21 20 15 12 120 49 19 14 11 303 x 406 10.0 284 70 21 22 16 13 120 49 ...
... Temperature Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g •F oC (116°C) (118°C) (121°C) 211 x 304 5.2 147 70 21 17 12 10 120 49 16 12 9 211 x 304 6.4 181 70 21 20 15 12 120 49 19 14 11 303 x 406 10.0 284 70 21 22 16 13 120 49 ...
Strona 29
... Temperature 240 °F 245 °F 250 °F Can Size OZ. g •F •C (116°C) (118°C) (121°C) 401 x 411 21.0 595 70 21 23 17 14 120 49 21 16 13 401 x 411 23.0 652 70 21 26 20 16 120 49 24 18 14 404 x 700 28.0 794 70 21 25 19 15 120 49 24 18 14 603 x ...
... Temperature 240 °F 245 °F 250 °F Can Size OZ. g •F •C (116°C) (118°C) (121°C) 401 x 411 21.0 595 70 21 23 17 14 120 49 21 16 13 401 x 411 23.0 652 70 21 26 20 16 120 49 24 18 14 404 x 700 28.0 794 70 21 25 19 15 120 49 24 18 14 603 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
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