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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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
... Maximum Minimum Fill Initial Minutes at Retort Temperature Weight Temperature 240°F 245 °F 250 °F Can Size oz. g “F °C (116°C) (118°C) (121°C) 211 x 304 5.3 150 70 21 22 17 13 120 49 21 15 12 211 x 304 6.5 184 70 21 24 19 16 120 49 23 ...
... Maximum Minimum Fill Initial Minutes at Retort Temperature Weight Temperature 240°F 245 °F 250 °F Can Size oz. g “F °C (116°C) (118°C) (121°C) 211 x 304 5.3 150 70 21 22 17 13 120 49 21 15 12 211 x 304 6.5 184 70 21 24 19 16 120 49 23 ...
Strona 18
... Maximum Minimum Fill Initial Min r Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g oR oC (116°C) (118°C) (121°C) 211 x 304 6.5 184 70 2] 27 22 19 2] 1 x 400 8.2 233 120 49 25 20 17 2] 1 x 510 11.9 337 300 x 407 11.5 326 307 x 409 ...
... Maximum Minimum Fill Initial Min r Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g oR oC (116°C) (118°C) (121°C) 211 x 304 6.5 184 70 2] 27 22 19 2] 1 x 400 8.2 233 120 49 25 20 17 2] 1 x 510 11.9 337 300 x 407 11.5 326 307 x 409 ...
Strona 19
... Maximum Minimum Minutes at Jar Diameter Diameter Fill Initial Retort Temperature Capacity Open End Bottom Height ... maximum fill weights listed with these processes may not be suitable for some operations. In these cases it will be ...
... Maximum Minimum Minutes at Jar Diameter Diameter Fill Initial Retort Temperature Capacity Open End Bottom Height ... maximum fill weights listed with these processes may not be suitable for some operations. In these cases it will be ...
Strona 28
... Maximum Minimum Fill Initial Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g of °C (116°C) (118°C) (121°C) 211 x 304 5.6 159 70 21 23 17 12 120 49 21 15 11 211 x 304 6.5 184 70 21 31 25 21 120 49 28 22 18 211 x 304 7.2 204 70 21 ...
... Maximum Minimum Fill Initial Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g of °C (116°C) (118°C) (121°C) 211 x 304 5.6 159 70 21 23 17 12 120 49 21 15 11 211 x 304 6.5 184 70 21 31 25 21 120 49 28 22 18 211 x 304 7.2 204 70 21 ...
Strona 29
... Maximum Minimum Fill Initial Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g •F •C (116°C) (118°C) (121°C) 401 x 411 21.0 595 70 21 23 17 14 120 49 21 16 13 401 x 411 23.0 652 70 21 26 20 16 120 49 24 18 14 404 x 700 28.0 794 70 ...
... Maximum Minimum Fill Initial Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g •F •C (116°C) (118°C) (121°C) 401 x 411 21.0 595 70 21 23 17 14 120 49 21 16 13 401 x 411 23.0 652 70 21 26 20 16 120 49 24 18 14 404 x 700 28.0 794 70 ...
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