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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 7
... calcium chloride to the water in which cans were processed, producing higher processing temperatures; this reduced the very serious outbreaks of spoilage which occasionally took place when low-acid products, like vegetables and meats ...
... calcium chloride to the water in which cans were processed, producing higher processing temperatures; this reduced the very serious outbreaks of spoilage which occasionally took place when low-acid products, like vegetables and meats ...
Strona 44
... calcium to canned carrots for the purpose offirming. Addition in the form of standard salt tablets containing 20% calcium chloride, or in granulated form, improves texture, drained weight, and brightness of color. Exhausting It is ...
... calcium to canned carrots for the purpose offirming. Addition in the form of standard salt tablets containing 20% calcium chloride, or in granulated form, improves texture, drained weight, and brightness of color. Exhausting It is ...
Strona 69
... calcium disodium ethylenediaminetetraacetate (CaMagEDTA) may be added. Added levels may not exceed 37.5 milligrams of ascorbic acid per oz. (28 g) of drained weight, or 200 ppm of EDTA, and must be labeled. Specially compounded salt ...
... calcium disodium ethylenediaminetetraacetate (CaMagEDTA) may be added. Added levels may not exceed 37.5 milligrams of ascorbic acid per oz. (28 g) of drained weight, or 200 ppm of EDTA, and must be labeled. Specially compounded salt ...
Strona 93
... calcium is permitted by USFDA. to improve firmness, and is recommended for acidified product. Some processors are employing a standard combination calciumacidulant-salt tablet containing citric acid and calcium sulfate which is ...
... calcium is permitted by USFDA. to improve firmness, and is recommended for acidified product. Some processors are employing a standard combination calciumacidulant-salt tablet containing citric acid and calcium sulfate which is ...
Strona 98
... calcium to control sloughing (0.05% for optimum effectiveness). Calcium treatment is usually not required for tubers of less than 1.075 specific gravity. Salt tablets containing 1.4-1.7% CaNa2EDTA with or without 20% calcium chloride ...
... calcium to control sloughing (0.05% for optimum effectiveness). Calcium treatment is usually not required for tubers of less than 1.075 specific gravity. Salt tablets containing 1.4-1.7% CaNa2EDTA with or without 20% calcium chloride ...
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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