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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 xiii
... .................................................................... 479 Whole Peeled Tomatoes.................................................................................. 486 Canned Stewed Tomatoes............
... .................................................................... 479 Whole Peeled Tomatoes.................................................................................. 486 Canned Stewed Tomatoes............
Strona 18
... peeled spears nor do they apply to spears of more than 1/3 in. (28.6 mm) diameter. Maximum Minimum Fill Initial Min r Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g oR oC (116°C) (118°C) (121°C) 211 x 304 6.5 184 70 2] 27 22 19 ...
... peeled spears nor do they apply to spears of more than 1/3 in. (28.6 mm) diameter. Maximum Minimum Fill Initial Min r Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g oR oC (116°C) (118°C) (121°C) 211 x 304 6.5 184 70 2] 27 22 19 ...
Strona 36
... peeling, and the enzymes naturally present in beets must beinactivated to prevent black discoloration when cut surfaces of the beets are exposed to air. The enzymes are destroyed at a temperature of about 150°F (66°C), so the blanch ...
... peeling, and the enzymes naturally present in beets must beinactivated to prevent black discoloration when cut surfaces of the beets are exposed to air. The enzymes are destroyed at a temperature of about 150°F (66°C), so the blanch ...
Strona 37
... Peeling After blanching, the beets are peeled. This generally is done by lye peeling, by steam-pressure peelers or by continuous roller-type peelers. When continuous roller-type peelers are used, care must be exercised to remove small ...
... Peeling After blanching, the beets are peeled. This generally is done by lye peeling, by steam-pressure peelers or by continuous roller-type peelers. When continuous roller-type peelers are used, care must be exercised to remove small ...
Strona 38
... peeled beets through a continuous roll type peeler equipped with polishing rolls. This results in an attractive smooth finish. Trimming and Inspection Following peeling the beets are run over a belt for inspection and hand trimming ...
... peeled beets through a continuous roll type peeler equipped with polishing rolls. This results in an attractive smooth finish. Trimming and Inspection Following peeling the beets are run over a belt for inspection and hand trimming ...
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