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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 6
... discoloration of canned peas, corn, lima beans, seafood and meat products. This discoloration was caused by the formation within the can of ferrous sulfide resulting from hydrogen sulfide, formed by protein breakdown during thermal ...
... discoloration of canned peas, corn, lima beans, seafood and meat products. This discoloration was caused by the formation within the can of ferrous sulfide resulting from hydrogen sulfide, formed by protein breakdown during thermal ...
Strona 13
... discoloration may sometimes occur in packing green asparagus, 0.1% citricacid in the brine used in filling may overcome this trouble. Cans with enameled ends are recommended for this type of pack as the rate of corrosion may be higher ...
... discoloration may sometimes occur in packing green asparagus, 0.1% citricacid in the brine used in filling may overcome this trouble. Cans with enameled ends are recommended for this type of pack as the rate of corrosion may be higher ...
Strona 19
... Discoloration Asparagus canned in glass or enameled containers is subject to darkening due to a reaction of iron impurities with a tannin called rutin and the formation of black iron sulfide in the liquor and on the walls of the ...
... Discoloration Asparagus canned in glass or enameled containers is subject to darkening due to a reaction of iron impurities with a tannin called rutin and the formation of black iron sulfide in the liquor and on the walls of the ...
Strona 27
... discoloration of beans at the top of the can may occur. Salting may also be done by use of automatic equipment which ... discolored during processing. Process Times and Temperatures in Still Retorts(*) Beans are processed both to ...
... discoloration of beans at the top of the can may occur. Salting may also be done by use of automatic equipment which ... discolored during processing. Process Times and Temperatures in Still Retorts(*) Beans are processed both to ...
Strona 32
... discolored beans are carefully removed. The small size green beans are called “Green Baby Limas.” The light colored beans are called “White Lima Beans.” Separating Green Beans from More Mature Beans In addition to hand picking, two ...
... discolored beans are carefully removed. The small size green beans are called “Green Baby Limas.” The light colored beans are called “White Lima Beans.” Separating Green Beans from More Mature Beans In addition to hand picking, two ...
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