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 78
Side 287
... sprays from the product , and the depth of the product in the washer . Many washers are overloaded when processing such products as tomatoes , with the result that much of the material does not receive the full force of the sprays . In ...
... sprays from the product , and the depth of the product in the washer . Many washers are overloaded when processing such products as tomatoes , with the result that much of the material does not receive the full force of the sprays . In ...
Side 538
... sprays in the front end to provide this three - minute period . Cooling Following the holding section discussed above , the first section of the spray cooler will have either tempered water sprays or extremely fine sprays of cold water ...
... sprays in the front end to provide this three - minute period . Cooling Following the holding section discussed above , the first section of the spray cooler will have either tempered water sprays or extremely fine sprays of cold water ...
Side 657
... sprays or a hot water bath at 195 ° F or above for a period of three to five minutes for cap sterilization purposes . Preserves that are filled at temperatures below 185 ° F should be pasteurized after hermetic sealing . Pasteurization ...
... sprays or a hot water bath at 195 ° F or above for a period of three to five minutes for cap sterilization purposes . Preserves that are filled at temperatures below 185 ° F should be pasteurized after hermetic sealing . Pasteurization ...
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