Download e-book for kindle: A Complete Course in Canning and Related Processes. by D L Downing

By D L Downing

ISBN-10: 1845696069

ISBN-13: 9781845696061

The thirteenth version of an entire path in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This e-book has been absolutely revised and up to date by means of Dr Donald Downing.

The books are a technical reference and textbooks for college kids of foodstuff expertise; foodstuff plant managers; product learn and improvement experts; nutrition apparatus brands and salesmen; agents; and meals providers. the 3 books include a complete of over 1650 pages.

Dr Donald Downing, Professor of meals processing, manhattan Agricultural test Station, Cornell collage, Geneva, long island, has introduced jointly many topics, heretofore unpublished, as a unit. the target was once to make the books so accomplished that they conceal all levels of processing and so whole that they can be used as textbooks in meals expertise classes, in addition to reference manuals and guide books for all of the foodstuff processing undefined, lay contributors, in addition to the pro nutrients technologist.

This new version has been completely revised and multiplied over prior variations, having new sections, new items and approaches, and covers matters from making a marketing strategy and making plans a nutrients processing operation, via processing and into the warehousing of the completed product

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Extra info for A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products

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It has been observed that the cut-out drained weight will increase appreciably during the first week and slightly more during the second week after packing. This increase in cut-out drained weight has been found to be as much as 5 oz. (142 g). The increase in cut-out drained weight is greater with more mature corn, and, when packing corn of this character, it may be necessary to cut back appreciably on the fill-in weight and possibly to secure a cut-out drained weight after processing of around 70 rather than 72 oz.

For latest recommended processes or processes in other sterilization systems consult a thermal processing authority or the National Food Processors Association . (b) Cans of celery packed ‘asparagus style” should be processed in a position such that the celery is upright in the retort. The hearts and other parts may be kettle cooked until soft and then run through a pulper as stock for mixing in purees. The No. 10 cans are filled hot and given the same process as celery cuts. Celery not treated with citric acid is inclined to turn dark or grayish in color.

70°F (21°C)- 45 min. @ 240°F (116°C) Initial Temp. 140’F (60’C) - 40 min. @ 240’F (116’C) CELERY HEARTSb) Quart Olive - 307x704 & smaller Initial Temp. 70’F (21°C) - 28 min. (2 240’F (121’C) Initial Temp. 140°F(60’C)- 25 min. @ 240°F (121°C) NO. 2’/2 - 401x411 Initial Temp. 70°F (21’C) - 33 min. @ 240°F (121’C) Initial Temp. 140’F (60°C)- 30 min. @ 240’F (121°C) (a) These processes are subject to change as further information becomes available. For latest recommended processes or processes in other sterilization systems consult a thermal processing authority or the National Food Processors Association .

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A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products by D L Downing


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