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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 1
... amount of production was but a fraction of today's. Factory equipment and layout were crude and just commencing to develop; quality and grades of products were as varied and as numerous as the producers, since food laws were then non ...
... amount of production was but a fraction of today's. Factory equipment and layout were crude and just commencing to develop; quality and grades of products were as varied and as numerous as the producers, since food laws were then non ...
Strona 6
... amount of zinc oxide in the enamel covering of the can interior, he averted product discoloration. Since then, other enamels for canned foods have been developed which have contributed in an important manner to achieve the high quality ...
... amount of zinc oxide in the enamel covering of the can interior, he averted product discoloration. Since then, other enamels for canned foods have been developed which have contributed in an important manner to achieve the high quality ...
Strona 16
... 190–200°F (88-93°C). The hot brine should be sufficient in amount to cover the tip ends when the can is closed and inverted. The definition for canned asparagus permits the trimmings to be 16 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS.
... 190–200°F (88-93°C). The hot brine should be sufficient in amount to cover the tip ends when the can is closed and inverted. The definition for canned asparagus permits the trimmings to be 16 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS.
Strona 25
... amount of small cut pieces and dislodged bean seeds from the slit pods would accumulate in the blancher. Blanching Before blanching, the beans should be thoroughly washed in. FIGURE 1.8 – Unsnipped Bean Remover (Courtesy G.J. Olney, Inc ...
... amount of small cut pieces and dislodged bean seeds from the slit pods would accumulate in the blancher. Blanching Before blanching, the beans should be thoroughly washed in. FIGURE 1.8 – Unsnipped Bean Remover (Courtesy G.J. Olney, Inc ...
Strona 27
... amounts up to 15 lbs. (6.8 kg) per 100 gal. (378.L). The cans should be well filled with brine at the time of closing ... amount of granulated salt, concentrated salt brine, or a salt tablet to the can which is then filled and topped off ...
... amounts up to 15 lbs. (6.8 kg) per 100 gal. (378.L). The cans should be well filled with brine at the time of closing ... amount of granulated salt, concentrated salt brine, or a salt tablet to the can which is then filled and topped off ...
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