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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 12
... vary from 2–4 in. (5-10 cm) in diameter; the outer or coarser rows of the flowering parts and the stem are removed and in order to conserve space, the outer third or even half of the parts remaining may be cut away as it is only the ...
... vary from 2–4 in. (5-10 cm) in diameter; the outer or coarser rows of the flowering parts and the stem are removed and in order to conserve space, the outer third or even half of the parts remaining may be cut away as it is only the ...
Strona 13
... vary rapidly after it has been cut. It rapidly becomes more fibrous and takes on a bitter flavor so that it is necessary to handle it promptly. In California where a large portion of the asparagus is grown and canned, and where there ...
... vary rapidly after it has been cut. It rapidly becomes more fibrous and takes on a bitter flavor so that it is necessary to handle it promptly. In California where a large portion of the asparagus is grown and canned, and where there ...
Strona 15
... vary between one and three minutes, according to the size and condition, or until the stalks are tender and pliable so that they can be filled into cans without breaking. Blanching is sometimes done in boiling water. In this case time ...
... vary between one and three minutes, according to the size and condition, or until the stalks are tender and pliable so that they can be filled into cans without breaking. Blanching is sometimes done in boiling water. In this case time ...
Strona 17
... vary somewhat according to the grade of the “grass,” generally between three and five minutes. A water exhaust is preferable where the temperature can be held at about 190°F (88°C). Small cans are frequently not exhausted in this case ...
... vary somewhat according to the grade of the “grass,” generally between three and five minutes. A water exhaust is preferable where the temperature can be held at about 190°F (88°C). Small cans are frequently not exhausted in this case ...
Strona 26
... varies with the maturity and size of the beans. For smaller beans, two to three minutes is sufficient; for larger sizes three to five minutes is recommended. Forbeans that are particularly susceptible to sloughing, blanching at 170°F ...
... varies with the maturity and size of the beans. For smaller beans, two to three minutes is sufficient; for larger sizes three to five minutes is recommended. Forbeans that are particularly susceptible to sloughing, blanching at 170°F ...
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