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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 22
... canners wash the beans before pregrading; others pregrade and then wash them before snipping. The washing may be done in an agitating immersion washer followed by a spray washer or by pumping the beans for some distance in water and ...
... canners wash the beans before pregrading; others pregrade and then wash them before snipping. The washing may be done in an agitating immersion washer followed by a spray washer or by pumping the beans for some distance in water and ...
Strona 27
... canners also use sugar in the brine in amounts up to 15 lbs. (6.8 kg) per 100 gal. (378.L). The cans should be well filled with brine at the time of closing otherwise discoloration of beans at the top of the can may occur. Salting may ...
... canners also use sugar in the brine in amounts up to 15 lbs. (6.8 kg) per 100 gal. (378.L). The cans should be well filled with brine at the time of closing otherwise discoloration of beans at the top of the can may occur. Salting may ...
Strona 32
... canners prefer to use wire baskets, a method that is very satisfactory when the operations are on a smaller scale, or when the beans are graded into several different sizes. It permits close inspection and it is easy to vary the time of ...
... canners prefer to use wire baskets, a method that is very satisfactory when the operations are on a smaller scale, or when the beans are graded into several different sizes. It permits close inspection and it is easy to vary the time of ...
Strona 36
... canners use a short lye treatment prior to the steam blanch, claiming that a better peeling job is performed and better yields obtained. Generally a lye concentration of 1 to 7% at a temperature of 190–200°F (88– 93°C) is used. The time ...
... canners use a short lye treatment prior to the steam blanch, claiming that a better peeling job is performed and better yields obtained. Generally a lye concentration of 1 to 7% at a temperature of 190–200°F (88– 93°C) is used. The time ...
Strona 39
... canners use only water, while others use a brine made of sugar or of sugar and salt. When salt and sugar are used the quantity of each may range from 10–17 lbs. (4.5-7.7 kg) per 100 gal. (378.L). The brine should completely cover the ...
... canners use only water, while others use a brine made of sugar or of sugar and salt. When salt and sugar are used the quantity of each may range from 10–17 lbs. (4.5-7.7 kg) per 100 gal. (378.L). The brine should completely cover the ...
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
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