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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 24
... desired number of sizes. TABLE 1.5 — Bean Size Grades (inches in thickness) No. FIGURE 1.7 — Super Bean Snipper (Courtesy G. J. Olney, Inc.) FIGURE 1.8 – Unsnipped Bean Remover (Courtesy G.J. Olney, Inc.) 24 PROCESSING PROCEDURES FOR ...
... desired number of sizes. TABLE 1.5 — Bean Size Grades (inches in thickness) No. FIGURE 1.7 — Super Bean Snipper (Courtesy G. J. Olney, Inc.) FIGURE 1.8 – Unsnipped Bean Remover (Courtesy G.J. Olney, Inc.) 24 PROCESSING PROCEDURES FOR ...
Strona 26
... desired. The cans are placed in a tray which is covered by a metal plate pierced with apertures to fit the open tops of the cans. The tray is then filled with beans and is vigorously agitated until most of the beans have fallen into the ...
... desired. The cans are placed in a tray which is covered by a metal plate pierced with apertures to fit the open tops of the cans. The tray is then filled with beans and is vigorously agitated until most of the beans have fallen into the ...
Strona 27
... desired drained weight, and other factors. Exhausting and Closing If brine is added at a temperature as near boiling as possible and the beans have been properly handled, it should not be necessary to exhaust the filled cans before ...
... desired drained weight, and other factors. Exhausting and Closing If brine is added at a temperature as near boiling as possible and the beans have been properly handled, it should not be necessary to exhaust the filled cans before ...
Strona 42
... desired to can cabbage in other styles, or when other sterilization systems are used, consult processing conditions with a competent thermal process authority. CARROTS Canned carrots are covered by USDA Standards for Grades 42 ...
... desired to can cabbage in other styles, or when other sterilization systems are used, consult processing conditions with a competent thermal process authority. CARROTS Canned carrots are covered by USDA Standards for Grades 42 ...
Strona 45
... desired, a better grade of fresh peas must be used. If fresh peas are used they should be blanched in the same manner as peas of equivalent grade and size for regular canning. Proportions The proportion of peas to carrots may be varied ...
... desired, a better grade of fresh peas must be used. If fresh peas are used they should be blanched in the same manner as peas of equivalent grade and size for regular canning. Proportions The proportion of peas to carrots may be varied ...
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