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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 xiv
... ................................................................................................... 534 Starch Paste............................................................ 534 Salad Dressing...................................
... ................................................................................................... 534 Starch Paste............................................................ 534 Salad Dressing...................................
Strona 60
... starch. (See Book II, Chapter 11–Ingredients, for information on starches.) The desired canned product has a definite creamy texture and a consistency that will just permit the corn to flow from the can. Young corn tends to curdle when ...
... starch. (See Book II, Chapter 11–Ingredients, for information on starches.) The desired canned product has a definite creamy texture and a consistency that will just permit the corn to flow from the can. Young corn tends to curdle when ...
Strona 61
... starch used should conform in bacterial content to the standards suggested by the National Food Processors ... starch is gelatinized and part of the total starch is dissolved. Just after the cans are cooled, this dissolved starch is ...
... starch used should conform in bacterial content to the standards suggested by the National Food Processors ... starch is gelatinized and part of the total starch is dissolved. Just after the cans are cooled, this dissolved starch is ...
Strona 79
... starch and the sweet wrinkled has relatively more sugar and less starch. Many consumers have definite preferences and it is not true to say that one type is better than the other. Formerly it was thought that the sweet wrinkled peas ...
... starch and the sweet wrinkled has relatively more sugar and less starch. Many consumers have definite preferences and it is not true to say that one type is better than the other. Formerly it was thought that the sweet wrinkled peas ...
Strona 84
... starch content, which are marks of maturity and lower quality, force the “second” or “extra" standard peas to sink in the salt solution while those of better quality float. In this way the grader can assume its second role as a ...
... starch content, which are marks of maturity and lower quality, force the “second” or “extra" standard peas to sink in the salt solution while those of better quality float. In this way the grader can assume its second role as a ...
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