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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 37
... pressure peelers or by continuous roller-type peelers. When continuous roller-type peelers are used, care must be exercised to remove small stones which will seriously affect the service life of the rolls. Beets are lye peeled by ...
... pressure peelers or by continuous roller-type peelers. When continuous roller-type peelers are used, care must be exercised to remove small stones which will seriously affect the service life of the rolls. Beets are lye peeled by ...
Strona 38
... pressures of 90–100 psi (630–700 kPa) for about 1/2 minutes. This procedure greatly increases the output of the pressure peelers. It is customary to run peeled beets through a continuous roll type peeler equipped with polishing rolls ...
... pressures of 90–100 psi (630–700 kPa) for about 1/2 minutes. This procedure greatly increases the output of the pressure peelers. It is customary to run peeled beets through a continuous roll type peeler equipped with polishing rolls ...
Strona 41
... pressure cool cans of greater than 307 diameter to prevent straining or buckling of the ends. Cooling will preserve the red color and the general appearance of the beets will be better. Color The color of the beets should not be judged ...
... pressure cool cans of greater than 307 diameter to prevent straining or buckling of the ends. Cooling will preserve the red color and the general appearance of the beets will be better. Color The color of the beets should not be judged ...
Strona 43
... pressure peelers now used for potatoes also work well on carrots. Cans Electrolytic tinplate cans with high tin fillet side seam, and enameled body and ends are used for cans made of 50–25 differential plate, and plain body with ...
... pressure peelers now used for potatoes also work well on carrots. Cans Electrolytic tinplate cans with high tin fillet side seam, and enameled body and ends are used for cans made of 50–25 differential plate, and plain body with ...
Strona 55
... pressure, while others prefer a large volume of water under light pressure. Inspection As the corn comes from the washer on the way to the cutter, it is inspected on a moving belt. The imperfectly formed ears unsuitable for canning are ...
... pressure, while others prefer a large volume of water under light pressure. Inspection As the corn comes from the washer on the way to the cutter, it is inspected on a moving belt. The imperfectly formed ears unsuitable for canning are ...
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