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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 15
... completely immersed in the water except for the last part of the blanching time. This time will vary between one and three minutes, according to the size and condition, or until the stalks are tender and pliable so that they can be ...
... completely immersed in the water except for the last part of the blanching time. This time will vary between one and three minutes, according to the size and condition, or until the stalks are tender and pliable so that they can be ...
Strona 32
... completely fill the can. Tumble fillers are now generally used. See Book I, Chapter 9–Canning Operations. Exhaust It is not necessary to exhaust the smaller size cans when the brine is added boiling hot. With No. 10 cans special care ...
... completely fill the can. Tumble fillers are now generally used. See Book I, Chapter 9–Canning Operations. Exhaust It is not necessary to exhaust the smaller size cans when the brine is added boiling hot. With No. 10 cans special care ...
Strona 39
... completely cover the beets since any pieces projecting above the brine are liable to be discolored. Exhaust It is not necessary to exhaust the smaller sized cans provided the brine is added boiling hot. It is always advisable to always ...
... completely cover the beets since any pieces projecting above the brine are liable to be discolored. Exhaust It is not necessary to exhaust the smaller sized cans provided the brine is added boiling hot. It is always advisable to always ...
Strona 40
... completely removed by washing prior to retorting Processes for diced beets or beet chips should be obtained from a qualified thermal processing authority. Nominal Maximum Minimum Minutes at Jar Nominal Dimensions Fill Initial Retort ...
... completely removed by washing prior to retorting Processes for diced beets or beet chips should be obtained from a qualified thermal processing authority. Nominal Maximum Minimum Minutes at Jar Nominal Dimensions Fill Initial Retort ...
Strona 82
... completely changed at least every four hours. In tubular blanchers it has been found that thermophilic contamination increases rapidly if foam is not kept from collecting on the surface of the surge tank. This can be done by arranging ...
... completely changed at least every four hours. In tubular blanchers it has been found that thermophilic contamination increases rapidly if foam is not kept from collecting on the surface of the surge tank. This can be done by arranging ...
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