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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 xiii
... Method ........................................... 456 Continuous Methods for the Manufacture of Mayonnaise and Salad Dressing .............................................
... Method ........................................... 456 Continuous Methods for the Manufacture of Mayonnaise and Salad Dressing .............................................
Strona 5
... method that eventually became known as “canning." Appert was a confectioner, living in a suburb of Paris in the ... methods for more than 50 foods, Appert found a new and effective way to preserve food, but did not understand why it ...
... method that eventually became known as “canning." Appert was a confectioner, living in a suburb of Paris in the ... methods for more than 50 foods, Appert found a new and effective way to preserve food, but did not understand why it ...
Strona 6
... method for the calculation of minimum safe sterilization processes for canned food sterilization; it became known as the graphic method. Dr. Ball continued work in the same area at the National Canners Association laboratories and, in ...
... method for the calculation of minimum safe sterilization processes for canned food sterilization; it became known as the graphic method. Dr. Ball continued work in the same area at the National Canners Association laboratories and, in ...
Strona 7
... method until Solomon, in 1860, added calcium chloride to the water in which cans were processed, producing higher processing temperatures; this reduced the very serious outbreaks of spoilage which occasionally took place when low-acid ...
... method until Solomon, in 1860, added calcium chloride to the water in which cans were processed, producing higher processing temperatures; this reduced the very serious outbreaks of spoilage which occasionally took place when low-acid ...
Strona 9
... method resulted in a thinner coat of tin, higher production rates, closer control of coating weights, and a much more even coating. The method of fixing the side seam of three-piece metal containers has progressed from soldered to ...
... method resulted in a thinner coat of tin, higher production rates, closer control of coating weights, and a much more even coating. The method of fixing the side seam of three-piece metal containers has progressed from soldered to ...
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
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