By D.L. Downing (Auth.)
The thirteenth version of a whole direction in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This booklet has been completely revised and up-to-date by means of 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 nutrition providers. the 3 books comprise a complete of over 1650 pages.
Dr Donald Downing, Professor of nutrition processing, long island Agricultural scan Station, Cornell college, Geneva, big apple, has introduced jointly many topics, heretofore unpublished, as a unit. the target was once to make the books so accomplished that they hide all stages of processing and so entire that they can be used as textbooks in nutrition expertise classes, in addition to reference manuals and guideline books for all of the nutrients processing undefined, lay participants, in addition to the pro meals technologist.
This new version has been completely revised and extended over prior versions, having new sections, new items and approaches, and covers topics from making a marketing strategy and making plans a nutrients processing operation, via processing and into the warehousing of the completed product
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Additional resources for A Complete Course in Canning and Related Processes. Microbiology, Packaging, HACCP and Ingredients
Kind, size, shape, and arrangement of particles 11. Consistency of product 12. Initial product temperature (IT) 13. Heating medium A discussion of the equipment needed to carry out a heat penetration test, of a procedure for making a heat penetration test, and a description of heat penetration curves follows. Equipment Retort: The retort must be capable of simulating the desired type of processing operation - agitating, hydrostatic, or still- for the data obtained to be utilized in designing a process.
B. Circulatine svstems. Product circulating pipes should be thoroughly cleaned at the end of a day's production. There may be occasions when more frequent cleanings are necessary, for example, if all pipe sections within the system are not completely full during operation. Whole Kernel With this product, special care is required to prevent contact with wooden equipment. After cutting, corn should be given an effective wash; failure to wash cut corn properly may result in spoilage. Warm water in flotation washers should be avoided, since such practice may lead to rapid development of spoilage bacteria.
Flushing and cooling may be conveniently accomplished by connecting a cold water line into the steam supply line adjacent to the mixer and blending tank. b. Circulatine svstems. Product circulating pipes should be thoroughly cleaned at the end of a day's production. There may be occasions when more frequent cleanings are necessary, for example, if all pipe sections within the system are not completely full during operation. Whole Kernel With this product, special care is required to prevent contact with wooden equipment.