A Complete Course in Canning: A Technical Reference Book and Textbook for Students of Food Technology, Food Plant Managers, Product Research and Development Specialists, Food Brokers, Technical Salesmen, Food Equipment Manufacturers and Salesmen, and Food Industry SuppliersCanning Trade, 1975 - 755 sider |
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Side 170
... blanching has been demonstrated as a means of reducing volume of waste water effluent from a blancher to less than one percent of that experienced with steam or hot water blanching . In pilot plant studies this has been found to apply ...
... blanching has been demonstrated as a means of reducing volume of waste water effluent from a blancher to less than one percent of that experienced with steam or hot water blanching . In pilot plant studies this has been found to apply ...
Side 345
... Blanching The various grades are blanched separately . The stalks are arranged in special blanching baskets with the tip ends up . These blanching baskets are either made of bamboo or galvanized wire . Wire baskets 30 x 14 x 6 inches ...
... Blanching The various grades are blanched separately . The stalks are arranged in special blanching baskets with the tip ends up . These blanching baskets are either made of bamboo or galvanized wire . Wire baskets 30 x 14 x 6 inches ...
Side 352
... blanch- er . Blanching Before blanching , the beans should be thoroughly washed in cold water to remove all dirt and dust . Blanching is one of the important steps in the successful canning of beans . It removes occluded or dissolved ...
... blanch- er . Blanching Before blanching , the beans should be thoroughly washed in cold water to remove all dirt and dust . Blanching is one of the important steps in the successful canning of beans . It removes occluded or dissolved ...
Vanlige uttrykk og setninger
acid addition aluminum amount asparagus bacteria beans blancher blanching botulism brine canners cannery waste chemical chlorine citric acid cleaning closing machine closure color container conveyor cookers cooling corn corrosion crates dextrose discoloration double seam Drug Administration EDTA enamel equipment filled filler flavor fluid ounces food additive Food and Drug food products fruit grade handling headspace heat important inch industry Initial Temp inspection installed iodophors jars juice label liquid low-acid manufacturers materials meat metal method microorganisms minimum minutes National Canners Association operation packaging packed pallets peas peeling percent pipe plant pressure prevent processing protein regulations removed result retort rusting salt sanitation screen sealed solids soluble sorbitol spices spoilage spray standards of identity starch steam sterilization storage sucrose sugar surface syrup tank temperature textured vegetable protein thermometer thermophilic tomatoes treatment usually vacuum valve vegetables venting warehouse washers washing Xanthan gum