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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 10
... usually made from a laminated flexible material consisting of two plastic films with aluminum foil in between; the seam or seams of the pouch are heat sealed. Research on the retortable pouch started in the late 1950's, done ...
... usually made from a laminated flexible material consisting of two plastic films with aluminum foil in between; the seam or seams of the pouch are heat sealed. Research on the retortable pouch started in the late 1950's, done ...
Strona 13
... usually put into No. 10 Cash.S. It is better to handle, store, and label asparagus cans so that the buttends of the stalks will be down, as this gives a more attractive product. It is customary to purchase asparagus on the graded basis ...
... usually put into No. 10 Cash.S. It is better to handle, store, and label asparagus cans so that the buttends of the stalks will be down, as this gives a more attractive product. It is customary to purchase asparagus on the graded basis ...
Strona 20
... usually bought on a graded basis with higher prices for the smaller sizes. One convenient method of grading is the number of beans per pound. FIGURE 1.1 – Texture Test System Used in quality control laboratories for both in-plant ...
... usually bought on a graded basis with higher prices for the smaller sizes. One convenient method of grading is the number of beans per pound. FIGURE 1.1 – Texture Test System Used in quality control laboratories for both in-plant ...
Strona 25
... usually packed whole. The larger sizes are cut, either transversely into lengths: 1-1/2 in. (2.5–3.8 cm) for regular “cut beans” or occasionally “long cuts” 2 in. (5.1 cm) long, or slit lengthwise for the style of pack called “French ...
... usually packed whole. The larger sizes are cut, either transversely into lengths: 1-1/2 in. (2.5–3.8 cm) for regular “cut beans” or occasionally “long cuts” 2 in. (5.1 cm) long, or slit lengthwise for the style of pack called “French ...
Strona 33
... usually developed by each packer. Bean Salad is a product generally made of green beans, navy beans, lima beans, onions, vinegar, salt, water, some spices and other flavoring agents, an alginate, and possibly other ingredients. Pre ...
... usually developed by each packer. Bean Salad is a product generally made of green beans, navy beans, lima beans, onions, vinegar, salt, water, some spices and other flavoring agents, an alginate, and possibly other ingredients. Pre ...
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