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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 61
Strona 10
... sealed. Research on the retortable pouch started in the late 1950's, done independently by Reynolds Metals Company, Continental Can Company, and the U.S. Army Research and Development Command Laboratories. The pouch was extensively ...
... sealed. Research on the retortable pouch started in the late 1950's, done independently by Reynolds Metals Company, Continental Can Company, and the U.S. Army Research and Development Command Laboratories. The pouch was extensively ...
Strona 16
... sealing, and processed, stored, and labeled with the tip end up. The cuts can be delivered into a filling trough provided with drain holes and the cans filled by hand or they can be emptied onto the table of a hand pack filler ...
... sealing, and processed, stored, and labeled with the tip end up. The cuts can be delivered into a filling trough provided with drain holes and the cans filled by hand or they can be emptied onto the table of a hand pack filler ...
Strona 32
... sealed is too low, buckling of No. 10 cans may occur during processing. To prevent this, many packers pass the No. 10 cans through an exhaust box with the steam turned on full. Processing Times and Temperatures in Still Retorts”) TABLE ...
... sealed is too low, buckling of No. 10 cans may occur during processing. To prevent this, many packers pass the No. 10 cans through an exhaust box with the steam turned on full. Processing Times and Temperatures in Still Retorts”) TABLE ...
Strona 66
... sealed under high vacuum, this method of packing corn can be employed only when cans of relatively small diameter ... sealing machine and crimp covers loosely into position. Pass cans into vacuum sealing machine and seal under maximum ...
... sealed under high vacuum, this method of packing corn can be employed only when cans of relatively small diameter ... sealing machine and crimp covers loosely into position. Pass cans into vacuum sealing machine and seal under maximum ...
Strona 84
... sealing operation. Hard water should not be used. There is such a wide variation in the amount of sugar and salt used in the brine that it is difficult to give an average figure. Probably, this would be around 15 lbs. (6.8kg) of salt ...
... sealing operation. Hard water should not be used. There is such a wide variation in the amount of sugar and salt used in the brine that it is difficult to give an average figure. Probably, this would be around 15 lbs. (6.8kg) of salt ...
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