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 37
... unit - 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 ...
... unit - 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 ...
Side 253
... unit loads . When the principle is applied to the warehousing of canned foods , there are other factors that bear upon the economies and effectiveness of the system . Savings of man hours of fifty to seventy - five per cent over older ...
... unit loads . When the principle is applied to the warehousing of canned foods , there are other factors that bear upon the economies and effectiveness of the system . Savings of man hours of fifty to seventy - five per cent over older ...
Side 701
... units , each unit consisting of a jacketed processing tube . This is the heat transfer unit . Through the center of this tube is a mechanically driven shaft , carrying scraper blades . The diameter of this shaft is only slightly less ...
... units , each unit consisting of a jacketed processing tube . This is the heat transfer unit . Through the center of this tube is a mechanically driven shaft , carrying scraper blades . The diameter of this shaft is only slightly less ...
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