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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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
Strona 13
... excessive discoloration may sometimes occur in packing green asparagus, 0.1% citricacid in the brine used in filling may overcome this trouble. Cans with enameled ends are recommended for this type of pack as the rate of corrosion may ...
... excessive discoloration may sometimes occur in packing green asparagus, 0.1% citricacid in the brine used in filling may overcome this trouble. Cans with enameled ends are recommended for this type of pack as the rate of corrosion may ...
Strona 26
... excessive fine particles in the liquor. The blanching should be as short as possible – just long enough to let the beans bend without breaking. Beans are most commonly blanched in continuous reel-type blanchers, such as those used for ...
... excessive fine particles in the liquor. The blanching should be as short as possible – just long enough to let the beans bend without breaking. Beans are most commonly blanched in continuous reel-type blanchers, such as those used for ...
Strona 35
... excessive moisture losses with resultant softening and shrinkage. Under proper conditions they may be stored for several months. Cleaning and Washing Beets are usually first run through a dry reel in order to remove as much adhering ...
... excessive moisture losses with resultant softening and shrinkage. Under proper conditions they may be stored for several months. Cleaning and Washing Beets are usually first run through a dry reel in order to remove as much adhering ...
Strona 64
... Excessive paneling results from too high a closing temperature or from an excessive external pressure applied during cooling, such as from overcooling under pressure. Excessive paneling may also result from slack filling. Some paneling ...
... Excessive paneling results from too high a closing temperature or from an excessive external pressure applied during cooling, such as from overcooling under pressure. Excessive paneling may also result from slack filling. Some paneling ...
Strona 65
... excessive; cable lines should not be run under cans when they are not being used as this may injure the bottom seams. In placing cans on the runways, care should be taken to see that no damaged cans are fed into the line. It is possible ...
... excessive; cable lines should not be run under cans when they are not being used as this may injure the bottom seams. In placing cans on the runways, care should be taken to see that no damaged cans are fed into the line. It is possible ...
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