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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 38
... Standard equipment is available for this purpose. All cutting knives must be kept sharp to prevent ragged, torn edges. Reference should be made to the U.S. Standards for Grades of Canned Beets, since size limits are defined under the ...
... Standard equipment is available for this purpose. All cutting knives must be kept sharp to prevent ragged, torn edges. Reference should be made to the U.S. Standards for Grades of Canned Beets, since size limits are defined under the ...
Strona 42
... Standard of Identity. Very firm, small heads are used for canning. The outer coarse leaves and the core are removed. The heads are cut into three to six ... Standards for Grades 42 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS CABBAGE.
... Standard of Identity. Very firm, small heads are used for canning. The outer coarse leaves and the core are removed. The heads are cut into three to six ... Standards for Grades 42 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS CABBAGE.
Strona 43
... Standards for Grades and by FDA Standard of Identity. Contact the local Extension Agent or other agricultural authorities on varieties best suited for canning in the specific area where the commodity is to be produced. Washing Generally ...
... Standards for Grades and by FDA Standard of Identity. Contact the local Extension Agent or other agricultural authorities on varieties best suited for canning in the specific area where the commodity is to be produced. Washing Generally ...
Strona 44
... Standards of Identity permit the addition of up to 0.036% calcium to canned carrots for the purpose offirming. Addition in the form of standard salt tablets containing 20% calcium chloride, or in granulated form, improves texture ...
... Standards of Identity permit the addition of up to 0.036% calcium to canned carrots for the purpose offirming. Addition in the form of standard salt tablets containing 20% calcium chloride, or in granulated form, improves texture ...
Strona 45
... Standards for grades. The following is a general outline of the method used in the canning of the mixture of carrots ... standard No. 2 Alaskas or No. 3 extra-standard sweets packed in No. 10 cans are sometimes used. Where a higher grade ...
... Standards for grades. The following is a general outline of the method used in the canning of the mixture of carrots ... standard No. 2 Alaskas or No. 3 extra-standard sweets packed in No. 10 cans are sometimes used. Where a higher grade ...
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