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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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. |
Z wnętrza książki
Wyniki 1 - 5 z 89
Strona 16
... flavor results in both spears and cuts. The time and temperature of the steam blanch will be similar to that used in water blanching. Blanching further cleans the asparagus, softens the spears, and removes the objectionable odor ...
... flavor results in both spears and cuts. The time and temperature of the steam blanch will be similar to that used in water blanching. Blanching further cleans the asparagus, softens the spears, and removes the objectionable odor ...
Strona 19
... flavor and color and prevents spoilage from thermophilic bacteria. In using 250°F (121°C) processes, quick cooling is particularly important from the standpoint of quality. Discoloration Asparagus canned in glass or enameled containers ...
... flavor and color and prevents spoilage from thermophilic bacteria. In using 250°F (121°C) processes, quick cooling is particularly important from the standpoint of quality. Discoloration Asparagus canned in glass or enameled containers ...
Strona 27
... . It will be found with more mature beans that processes greatly in excess of those listed may be desirable to bring out the full flavor. TABLE 1.6 — Beans, Green or Wax, Sliced Lengthwise, or CANNING OF VEGETABLES 27.
... . It will be found with more mature beans that processes greatly in excess of those listed may be desirable to bring out the full flavor. TABLE 1.6 — Beans, Green or Wax, Sliced Lengthwise, or CANNING OF VEGETABLES 27.
Strona 47
... flavor is not objectionable in salads, it might be for some other purposes. The label should disclose the nature of the treatment. A 1.5% brine is added and the cans exhausted to obtain a temperature of 150°F (66°C) throughout the ...
... flavor is not objectionable in salads, it might be for some other purposes. The label should disclose the nature of the treatment. A 1.5% brine is added and the cans exhausted to obtain a temperature of 150°F (66°C) throughout the ...
Strona 63
... flavor. Measurements can be made by either volume or weight, according to the requirements of the canner. (4) Canners can pack both cream style and whole grain corn with a minimum of equipment and changeover, often using the same ...
... flavor. Measurements can be made by either volume or weight, according to the requirements of the canner. (4) Canners can pack both cream style and whole grain corn with a minimum of equipment and changeover, often using the same ...
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