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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 17
... Exhaust The exhaust time and temperature vary somewhat according to the grade of the “grass,” generally between three and five minutes. A water exhaust is preferable where the temperature can be held at about 190°F (88°C). Small cans ...
... Exhaust The exhaust time and temperature vary somewhat according to the grade of the “grass,” generally between three and five minutes. A water exhaust is preferable where the temperature can be held at about 190°F (88°C). Small cans ...
Strona 27
... exhaust the filled cans before closing. In recent years the majority of canners have eliminated the exhaust by following this procedure. However, when the contents of the cans has an average temperature below 165°F (74°C) as sometimes ...
... exhaust the filled cans before closing. In recent years the majority of canners have eliminated the exhaust by following this procedure. However, when the contents of the cans has an average temperature below 165°F (74°C) as sometimes ...
Strona 32
... Exhaust It is not necessary to exhaust the smaller size cans when the brine is added boiling hot. With No. 10 cans special care should be taken to make sure the brine is added boiling hot. If the temperature at which the cans are sealed ...
... Exhaust It is not necessary to exhaust the smaller size cans when the brine is added boiling hot. With No. 10 cans special care should be taken to make sure the brine is added boiling hot. If the temperature at which the cans are sealed ...
Strona 39
... Exhaust It is not necessary to exhaust the smaller sized cans provided the brine is added boiling hot. It is always advisable to always exhaust the No. 2'/2 and No. 10 size cans. The temperature of the exhaust should be between 180-190 ...
... Exhaust It is not necessary to exhaust the smaller sized cans provided the brine is added boiling hot. It is always advisable to always exhaust the No. 2'/2 and No. 10 size cans. The temperature of the exhaust should be between 180-190 ...
Strona 42
... exhaust is necessary to remove as much of the entrapped air as possible. Eight minutes is frequently used. Formerly, processes less than those recommended here were used but resulted in some spoilage. Plain cans have been used for this ...
... exhaust is necessary to remove as much of the entrapped air as possible. Eight minutes is frequently used. Formerly, processes less than those recommended here were used but resulted in some spoilage. Plain cans have been used for this ...
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