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 305
... TEXTURED VEGETABLE PROTEINS Textured vegetable proteins are products which have been transformed from a flour type material into one which has a meat - like texture . The resultant textured vegetable protein product provides chewiness ...
... TEXTURED VEGETABLE PROTEINS Textured vegetable proteins are products which have been transformed from a flour type material into one which has a meat - like texture . The resultant textured vegetable protein product provides chewiness ...
Side 306
... textured vegetable protein product . The size and shape of the extruded material is controlled by the size and speed of the cutting knife on the extruder . The sized textured protein product is then dried and packaged for shipment ...
... textured vegetable protein product . The size and shape of the extruded material is controlled by the size and speed of the cutting knife on the extruder . The sized textured protein product is then dried and packaged for shipment ...
Side 307
... textured vegetable proteins available in the market allows the food processor to use these products in many applications . The primary area of ... vegetable protein will absorb some fat , thereby reducing TEXTURED VEGETABLE PROTEINS 307.
... textured vegetable proteins available in the market allows the food processor to use these products in many applications . The primary area of ... vegetable protein will absorb some fat , thereby reducing TEXTURED VEGETABLE PROTEINS 307.
Vanlige uttrykk og setninger
acid added aluminum amount apples approximately bacteria batch beans blancher blanching boiling brine canners chlorine citric acid cleaning closing machine closure color container conveyor cooking cooling corn corrosion dextrose discoloration double seam dried EDTA enameled equipment exhaust filled filler finished fish flavor fruit gallons grade handling hard water headspace heat inch industry ingredients Initial Temp inspection jelly juice kettle label lima beans liquid manufacturers material meat metal method microorganisms minutes moisture National Canners Association necessary onions operation ounces packaging packed peas pectin peeling pipe plant pounds pressure prevent processing pulp regulations removed retort salt sauce screen sealed soaking solids soluble spices spoilage sprays Standard of Identity starch steam sterilization storage sucrose sugar syrup tanks temperature textured vegetable protein thermophilic tinplate tomato USDA Standards usually vacuum valve vegetables washed washer waste