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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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
Wyniki 6 - 10 z 86
Strona 41
... acid is generally added at the rate of 1 oz/gal. (28 g/3.78 L) of blanching water. The use of citric acid gives a whiter product. The blanched product is then washed with water, or some canners place it in a salt solution containing ...
... acid is generally added at the rate of 1 oz/gal. (28 g/3.78 L) of blanching water. The use of citric acid gives a whiter product. The blanched product is then washed with water, or some canners place it in a salt solution containing ...
Strona 46
... acid is to prevent the product turning a dull hue in the can. Special salt tablets containing the citric acid are available. The blanched cauliflower should be rinsed thoroughly, filled into cans and 1.5% brine added; they should be ...
... acid is to prevent the product turning a dull hue in the can. Special salt tablets containing the citric acid are available. The blanched cauliflower should be rinsed thoroughly, filled into cans and 1.5% brine added; they should be ...
Strona 47
... acid solution and then washed thoroughly and packed in cans asparagus style. The blanch will aid in holding the white color and also add to the crispness, and while the slight tart flavor is not objectionable in salads, it might be for ...
... acid solution and then washed thoroughly and packed in cans asparagus style. The blanch will aid in holding the white color and also add to the crispness, and while the slight tart flavor is not objectionable in salads, it might be for ...
Strona 69
... acids may be used for acidifying. To promote color retention, either or both ascorbic acid and calcium disodium ethylenediaminetetraacetate (CaMagEDTA) may be added. Added levels may not exceed 37.5 milligrams of ascorbic acid per oz ...
... acids may be used for acidifying. To promote color retention, either or both ascorbic acid and calcium disodium ethylenediaminetetraacetate (CaMagEDTA) may be added. Added levels may not exceed 37.5 milligrams of ascorbic acid per oz ...
Strona 76
... acid treatment of okra to control an iron induced discoloration. 400-1000 ppm citric acid provided by combination salt tablets containing 4-10% citric acid is commonly employed. Process Times and Temperatures in Still Retorts(*)(b)(6 ...
... acid treatment of okra to control an iron induced discoloration. 400-1000 ppm citric acid provided by combination salt tablets containing 4-10% citric acid is commonly employed. Process Times and Temperatures in Still Retorts(*)(b)(6 ...
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