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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 29
... Whole or Cut, In Brine” - Continued Maximum Minimum Fill Initial Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g •F •C (116°C) (118°C) (121°C) 401 x 411 21.0 595 70 21 23 17 14 120 49 21 16 13 401 x 411 23.0 652 70 21 26 20 16 ...
... Whole or Cut, In Brine” - Continued Maximum Minimum Fill Initial Weight Temperature 240 °F 245 °F 250 °F Can Size OZ. g •F •C (116°C) (118°C) (121°C) 401 x 411 21.0 595 70 21 23 17 14 120 49 21 16 13 401 x 411 23.0 652 70 21 26 20 16 ...
Strona 30
Processing Procedures for Canned Food Products D L Downing. FIGURE 1.9 — WHOLE BEAN LINE } $ Cooling Cans of beans should be water cooled quickly to.
Processing Procedures for Canned Food Products D L Downing. FIGURE 1.9 — WHOLE BEAN LINE } $ Cooling Cans of beans should be water cooled quickly to.
Strona 35
... whole beets are recognized in the U.S. Standards for Grades: TABLE 1.11 — Count Range per Container Size Designation No. 303 Can & Jar No. 21/2 Can & Jar No. 10 Can Tiny (Size 1) 35 and over 70 and over 250 and over Tiny (Size 2) 25 to ...
... whole beets are recognized in the U.S. Standards for Grades: TABLE 1.11 — Count Range per Container Size Designation No. 303 Can & Jar No. 21/2 Can & Jar No. 10 Can Tiny (Size 1) 35 and over 70 and over 250 and over Tiny (Size 2) 25 to ...
Strona 38
... whole beets, beet slices are usually graded following slicing for uniformity of slice size. Cans Electrolytic tinplate cans made of 50–25 or 75-25 differential. FIGURE 1.13 – Dicer, approved for plants requiring USDA approval. (Courtesy ...
... whole beets, beet slices are usually graded following slicing for uniformity of slice size. Cans Electrolytic tinplate cans made of 50–25 or 75-25 differential. FIGURE 1.13 – Dicer, approved for plants requiring USDA approval. (Courtesy ...
Strona 40
... (Whole) 140 60 45 36 31 603 x 700 75.0 2126 70 21 52 43 37 (Except whole) 140 60 46 38 32 TABLE 1.13 – Beets, Sliced, In Brine, Glass Pack") If beets are lye peeled, these processes apply only if the lye has been completely removed by ...
... (Whole) 140 60 45 36 31 603 x 700 75.0 2126 70 21 52 43 37 (Except whole) 140 60 46 38 32 TABLE 1.13 – Beets, Sliced, In Brine, Glass Pack") If beets are lye peeled, these processes apply only if the lye has been completely removed by ...
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