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 26
... operation . The retorting operation is particularly vulnerable , as it is almost impossible to accomplish adequate venting at pressures under 70 psi unless exceptionally large and expensive lines are installed . " Pure " saturated steam ...
... operation . The retorting operation is particularly vulnerable , as it is almost impossible to accomplish adequate venting at pressures under 70 psi unless exceptionally large and expensive lines are installed . " Pure " saturated steam ...
Side 37
... operations consume the most energy . After they have these figures , they may find a unit - operation or two that can be modified to reduce the amount of energy consumed and yet achieve the same results . The first step involved in ...
... operations consume the most energy . After they have these figures , they may find a unit - operation or two that can be modified to reduce the amount of energy consumed and yet achieve the same results . The first step involved in ...
Side 258
... operations , or they may initiate corrosion themselves . Where such corrosive water must be used in cannery operation , precautions can be taken to minimize the danger of their causing corrosion . Proper retort operation , the use of ...
... operations , or they may initiate corrosion themselves . Where such corrosive water must be used in cannery operation , precautions can be taken to minimize the danger of their causing corrosion . Proper retort operation , the use of ...
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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