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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 12
... removed and in order to conserve space, the outer third or even half of the parts remaining may be cut away as it is only the fleshy base which is eaten. Artichoke hearts are prepared by removing all the flowering parts but otherwise ...
... removed and in order to conserve space, the outer third or even half of the parts remaining may be cut away as it is only the fleshy base which is eaten. Artichoke hearts are prepared by removing all the flowering parts but otherwise ...
Strona 13
... removed from the ground. The white or bleached grades will stain very rapidly and once this stain is formed, it is impossible to wash it off. This stain is not so noticeable on the green grades. The “grass" should be brought to the ...
... removed from the ground. The white or bleached grades will stain very rapidly and once this stain is formed, it is impossible to wash it off. This stain is not so noticeable on the green grades. The “grass" should be brought to the ...
Strona 22
... removed mechanically by shakers and air cleaners. Some canners wash the beans before pregrading; others pregrade and then wash them before snipping. The washing may be done in an agitating immersion washer followed by a spray washer or ...
... removed mechanically by shakers and air cleaners. Some canners wash the beans before pregrading; others pregrade and then wash them before snipping. The washing may be done in an agitating immersion washer followed by a spray washer or ...
Strona 24
... removed by hand. Grading The beans are put through specially constructed size graders for separation into the desired number of sizes. TABLE 1.5 — Bean Size Grades (inches in thickness) No. FIGURE 1.7 — Super Bean Snipper (Courtesy ...
... removed by hand. Grading The beans are put through specially constructed size graders for separation into the desired number of sizes. TABLE 1.5 — Bean Size Grades (inches in thickness) No. FIGURE 1.7 — Super Bean Snipper (Courtesy ...
Strona 27
... removed by spillage and paddle or belt packers consists of water. See Book II, Chapter 11–Ingredients, section on Salt. Fill-in weights may vary considerably depending on the style of pack, length of blanch, maturity of the beans ...
... removed by spillage and paddle or belt packers consists of water. See Book II, Chapter 11–Ingredients, section on Salt. Fill-in weights may vary considerably depending on the style of pack, length of blanch, maturity of the beans ...
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 |
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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