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A Complete Course in Canning and Related Processes. by D L Downing

By D L Downing

The thirteenth variation of an entire path in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This e-book has been completely revised and up to date through Dr Donald Downing.

The books are a technical reference and textbooks for college students of meals expertise; meals plant managers; product learn and improvement experts; nutrition gear brands and salesmen; agents; and meals providers. the 3 books comprise a complete of over 1650 pages.

Dr Donald Downing, Professor of foodstuff processing, ny Agricultural scan Station, Cornell college, Geneva, manhattan, has introduced jointly many topics, heretofore unpublished, as a unit. the target was once to make the books so finished that they hide all stages of processing and so whole that they can be used as textbooks in nutrients expertise classes, in addition to reference manuals and guide books for all of the foodstuff processing undefined, lay members, in addition to the pro foodstuff technologist.

This re-creation has been absolutely revised and improved over past variations, having new sections, new items and tactics, and covers topics from making a marketing strategy and making plans a meals processing operation, via processing and into the warehousing of the completed product

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Extra info for A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products

Example text

Cans Electrolytic tinplate cans with high tin fillet and enameled bodies and ends are generally used. Plain body cans are used for cans made of 100-25 differential plate. Filling In filling whole beans some type of the so-called semi-automatic“hand pack” filler is generally used. A shaker tray may be used, supplemented by hand labor if desired. The cans are placed in a tray which is covered by a metal plate pierced with apertures to fit the open tops of the cans. The tray is then filled with beans and is vigorously agitated until most of the beans have fallen into the cans.

02. (30 ml) of free liquid; (c) the control of fill-in weight not to exceed 111/4 02. (319 g) of washed corn. For processes in sterilization systems other than still retorts, consult with a competent thermal process authority. CREAM STYLE CORN Canned cream style corn is covered b~ USDA Standardsfor Grades. Cutting Cutting the corn is accomplished by another very ingenious machine, one which marked the beginning of volume canning. The machine cuts and scrapes in a continuous operation, which is essential.

Cooling will preserve the red color and the general appearance of the beets will be better. Color The color of the beets should not be judged directly after processing since full color is not obtained until at least 24 hours later. BROCCOLI Canned broccoli is cowed by FDA Standard ofldentity. It is very difficult to secure an acceptable canned product when using recommended thermal processes which have been found necessary in order to prevent spoilage. Broccoli darkens considerably during processing and the resulting canned product is not entirely satisfactory because of the color.

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