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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 47
... desired length. A snap bean cutter serves this purpose well. Blanch Celery hearts should preferably be blanched for three or four minutes in one or two percent citric acid solution and then washed thoroughly and packed in cans asparagus ...
... desired length. A snap bean cutter serves this purpose well. Blanch Celery hearts should preferably be blanched for three or four minutes in one or two percent citric acid solution and then washed thoroughly and packed in cans asparagus ...
Strona 60
... desired creamy texture in the canned product. Older corn, when properly cut, can give the proper texture without added corn starch. Much experience is needed in adjusting the proportions of the batch in order to get the desired ...
... desired creamy texture in the canned product. Older corn, when properly cut, can give the proper texture without added corn starch. Much experience is needed in adjusting the proportions of the batch in order to get the desired ...
Strona 61
... desired thickness to all the product. Process Times and Temperatures in Still Retorts”) A uniformly high initial temperature of the corn in the cans when the process is started is an important part of the successful sterilization of ...
... desired thickness to all the product. Process Times and Temperatures in Still Retorts”) A uniformly high initial temperature of the corn in the cans when the process is started is an important part of the successful sterilization of ...
Strona 81
... so they can be individually regulated to feed blanchers by desired product size. Blanching The reel or auger type hot water blanchers are. FIGURE 1.26 – Peas Unloading Up Incline Conveyor FIGURE 1.27 – Pea Washer. CANNING OF VEGETABLES 81.
... so they can be individually regulated to feed blanchers by desired product size. Blanching The reel or auger type hot water blanchers are. FIGURE 1.26 – Peas Unloading Up Incline Conveyor FIGURE 1.27 – Pea Washer. CANNING OF VEGETABLES 81.
Strona 82
... desired temperature. The tube blancher has greater capacity than the reel type blancher, is more economical of space and is easily cleaned, but is not as versatile where variations in blanching time and temperature are desired. Very ...
... desired temperature. The tube blancher has greater capacity than the reel type blancher, is more economical of space and is easily cleaned, but is not as versatile where variations in blanching time and temperature are desired. Very ...
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