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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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
... spray washing of some kind is generally necessary. With green asparagus washing can be facilitated by using water at 140–150°F (60–66°C). This causes the small leaflets on the stalk to partially open, giving better contact with the spray ...
... spray washing of some kind is generally necessary. With green asparagus washing can be facilitated by using water at 140–150°F (60–66°C). This causes the small leaflets on the stalk to partially open, giving better contact with the spray ...
Strona 15
... sprays of cold water. It is then emptied from the blanching baskets onto the filling tables. Asparagus may also be blanched by passing the filled baskets on a continuous conveyor through a hot water bath, Cut asparagus is blanched in a ...
... sprays of cold water. It is then emptied from the blanching baskets onto the filling tables. Asparagus may also be blanched by passing the filled baskets on a continuous conveyor through a hot water bath, Cut asparagus is blanched in a ...
Strona 16
... spray of cold water. While cans are nearly always filled by hand, there are semi-automatic fillers available. Workers who do the filling should watch for defective stalks and complete the washing and grading. One effect of the blanch is ...
... spray of cold water. While cans are nearly always filled by hand, there are semi-automatic fillers available. Workers who do the filling should watch for defective stalks and complete the washing and grading. One effect of the blanch is ...
Strona 22
... spray washer or by pumping the beans for some distance in water and then emptying them into some type of squirrel-cage washer equipped with sprays. Washing must be thorough to remove all foreign matter adhering to the beans. FIGURE 1.5 ...
... spray washer or by pumping the beans for some distance in water and then emptying them into some type of squirrel-cage washer equipped with sprays. Washing must be thorough to remove all foreign matter adhering to the beans. FIGURE 1.5 ...
Strona 26
... sprays of clean cold water. Sorting Consult Book I, Chapter 9–Canning Operations for mechanical sorting to remove blemishes in beans. Cans Electrolytic tinplate cans with high tin fillet and enameled bodies and ends are generally used ...
... sprays of clean cold water. Sorting Consult Book I, Chapter 9–Canning Operations for mechanical sorting to remove blemishes in beans. Cans Electrolytic tinplate cans with high tin fillet and enameled bodies and ends are generally used ...
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