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 160
... Drained Weight Some of the USDA Standards for Grades of Canned Foods specify minimum drained weights for the product covered by the Standards . Drained weight is determined by emptying the contents of a container upon the meshes of a ...
... Drained Weight Some of the USDA Standards for Grades of Canned Foods specify minimum drained weights for the product covered by the Standards . Drained weight is determined by emptying the contents of a container upon the meshes of a ...
Side 161
... drained solids is placed directly on the balance and weighed ; the weight of the draining screen is then subtracted . When several drained weights are to be determined , the additional weight of liquid which has seeped into cracks in ...
... drained solids is placed directly on the balance and weighed ; the weight of the draining screen is then subtracted . When several drained weights are to be determined , the additional weight of liquid which has seeped into cracks in ...
Side 431
... drained weight 6.25 oz . - Min . net weight 7.75 oz . No. 1 ( Picnic ) -211x400 Initial Temp . 100 ° F. - 60 min . @ 240 ° F. - 45 min . @ 252 ° F . Initial Temp . 140 ° F. - 55 min . @ 240 ° F. - 40 min . @ 252 ° F . Max . drained ...
... drained weight 6.25 oz . - Min . net weight 7.75 oz . No. 1 ( Picnic ) -211x400 Initial Temp . 100 ° F. - 60 min . @ 240 ° F. - 45 min . @ 252 ° F . Initial Temp . 140 ° F. - 55 min . @ 240 ° F. - 40 min . @ 252 ° F . Max . drained ...
Vanlige uttrykk og setninger
acid added addition amount applied avoid bacteria beans blanching brine canners cause chemical chlorine cleaning closing color container contents continuous cooling corn corrosion cover depending designed desirable determined drained Drug effect enamel equipment excessive exhaust factors finished flavor fluid ounces fruit given grade handling heat important inch increase industry Initial Temp inspection juice label less load machine manufacturers materials means meat metal method minutes necessary occur operation organisms packaging packed period permit pipe placed plant possible practice prepared pressure prevent procedure processing recommended reduce regulations removed result retort salt screen sealed seam solids specific spoilage spray standards steam sterilization storage sugar supply surface syrup tank temperature tomatoes treatment unit usually vacuum valve vegetables venting washing waste weight