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 481
... necessary in order to mix properly the different fruits used and secure a product presenting an appetizing ... necessary to use 27.75 pounds of sugar for each 10 gallons of water . For a 20 ° Brix syrup it will be necessary to use 20.8 ...
... necessary in order to mix properly the different fruits used and secure a product presenting an appetizing ... necessary to use 27.75 pounds of sugar for each 10 gallons of water . For a 20 ° Brix syrup it will be necessary to use 20.8 ...
Side 584
... necessary , however , to use longer processes in order to soften the beans to a satisfactory tenderness . The hardness of the water used for soaking , blanching , and brine makeup is the principal factor influencing the effect of the ...
... necessary , however , to use longer processes in order to soften the beans to a satisfactory tenderness . The hardness of the water used for soaking , blanching , and brine makeup is the principal factor influencing the effect of the ...
Side 649
... necessary in arranging a cooling process of this kind to avoid the possibility of forming a vacuum when the cold water is turned into the jacket , thereby causing the cooking kettle to collapse . Frequently , a food chopper is quite ...
... necessary in arranging a cooling process of this kind to avoid the possibility of forming a vacuum when the cold water is turned into the jacket , thereby causing the cooking kettle to collapse . Frequently , a food chopper is quite ...
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