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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 14
... sufficient for the No. 1 grade. The No. 2 grade is regraded into two sizes, small and large. These various grades are kept in separate boxes and are carefully inspected 14 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS.
... sufficient for the No. 1 grade. The No. 2 grade is regraded into two sizes, small and large. These various grades are kept in separate boxes and are carefully inspected 14 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS.
Strona 15
Processing Procedures for Canned Food Products D L Downing. grades are kept in separate boxes and are carefully ... separately. The stalks are arranged in special blanching baskets with the tip ends up. Blanching baskets may be purchased ...
Processing Procedures for Canned Food Products D L Downing. grades are kept in separate boxes and are carefully ... separately. The stalks are arranged in special blanching baskets with the tip ends up. Blanching baskets may be purchased ...
Strona 24
... separate beans from the stem end. A “pregrader" separates the beans into small, medium and large beans so that these can be put through snippers that are designed to operate most effectively on a particular size bean. An unsnipped bean ...
... separate beans from the stem end. A “pregrader" separates the beans into small, medium and large beans so that these can be put through snippers that are designed to operate most effectively on a particular size bean. An unsnipped bean ...
Strona 25
... separately as a special “Small cut" pack. Beans to be canned as French style are cut after being blanched. If beans were cut in this manner before being blanched, an objectionable amount of small cut pieces and dislodged bean seeds from ...
... separately as a special “Small cut" pack. Beans to be canned as French style are cut after being blanched. If beans were cut in this manner before being blanched, an objectionable amount of small cut pieces and dislodged bean seeds from ...
Strona 31
... separates and removes from the beans any mud, sand, or small stones that may be mixed with them. Since the lima beans ... separate lima beans into two sizes only, using for one grade beans which pass through a */64 in. (11.9 mm) screen ...
... separates and removes from the beans any mud, sand, or small stones that may be mixed with them. Since the lima beans ... separate lima beans into two sizes only, using for one grade beans which pass through a */64 in. (11.9 mm) screen ...
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