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 180
... given in NCA Bulletin 30 - L . Retort Equipment and Operation The proper installation and operation of retorts is essential for the correct use of the processes given in this book . The following information provides a guide for the ...
... given in NCA Bulletin 30 - L . Retort Equipment and Operation The proper installation and operation of retorts is essential for the correct use of the processes given in this book . The following information provides a guide for the ...
Side 428
... given a third inspection for the removal of tough or discolored pieces . It is then conveyed directly to the canning tables by belts , or is collected in large pans which are in turn emptied onto the filling table . Excess water taken ...
... given a third inspection for the removal of tough or discolored pieces . It is then conveyed directly to the canning tables by belts , or is collected in large pans which are in turn emptied onto the filling table . Excess water taken ...
Side 665
... given amount of pectin of another grade is as follows : ( Amount of pectin to be used ) ( Wt . of pectin being used ) x ( Grade of pectin being used ) ( Grade of pectin to be used ) For example , if you wish to know how much 60 grade ...
... given amount of pectin of another grade is as follows : ( Amount of pectin to be used ) ( Wt . of pectin being used ) x ( Grade of pectin being used ) ( Grade of pectin to be used ) For example , if you wish to know how much 60 grade ...
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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