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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Resultat 1-3 av 71
Side 74
... specific materials . If the presence of a specific expensive ingredient is promoted , additional information such as the percent of the expensive ingredient may be required . 6. The labeling of foods intended for special dietary uses ...
... specific materials . If the presence of a specific expensive ingredient is promoted , additional information such as the percent of the expensive ingredient may be required . 6. The labeling of foods intended for special dietary uses ...
Side 447
... specific gravity of at least 1.15 ( about 33 % total solids ) . The specific gravity is most conveniently checked with a refractometer . The U. S. Standards for Grades also have definite color requirements . The National Canners ...
... specific gravity of at least 1.15 ( about 33 % total solids ) . The specific gravity is most conveniently checked with a refractometer . The U. S. Standards for Grades also have definite color requirements . The National Canners ...
Side 660
... specific pectin being used . If the pH value is a higher number ( nearer 7.0 ) than that recommended where maximum gel strength will be obtained , there is the possibility that not enough acid has been added or the acid has been left ...
... specific pectin being used . If the pH value is a higher number ( nearer 7.0 ) than that recommended where maximum gel strength will be obtained , there is the possibility that not enough acid has been added or the acid has been left ...
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