By D L Downing
The thirteenth version of a whole path in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This ebook has been absolutely revised and up-to-date via Dr Donald Downing.
The books are a technical reference and textbooks for college kids of nutrients know-how; nutrients plant managers; product study and improvement experts; foodstuff gear brands and salesmen; agents; and nutrition providers. the 3 books comprise a complete of over 1650 pages.
Dr Donald Downing, Professor of foodstuff processing, big apple Agricultural scan Station, Cornell collage, Geneva, ny, has introduced jointly many topics, heretofore unpublished, as a unit. the target used to be to make the books so accomplished that they conceal all levels of processing and so whole that they can be used as textbooks in nutrition expertise classes, in addition to reference manuals and guideline books for the entire nutrients processing undefined, lay participants, in addition to the pro meals technologist.
This new version has been completely revised and extended over past variations, having new sections, new items and tactics, and covers matters 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
1 kg) of salt per 100 gal. (378 L). A few canners also use sugar in the brine in amounts up to 15 lbs. 8 kg) per 100 gal. (378 L). The cans should be well filled with brine at the time of closing otherwise discoloration of beans at the top of the can may occur. Salting may also be done by use of automatic equipment which will add a measured amount of granulated salt, concentrated salt brine, or a salt tablet to the can which is then filled and topped off with water at 200'F (93'C) or more. This method results in lower brine costs since the only liquid removed by spillage and paddle or belt packers consists of water.
42 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS In either case, it is drained, packed into cans, covered with a boiling hot salt brine which is varied to suit the taste of the packer or particular trade for which it is packed. It generally contains around 17 lbs. 7 kg) of salt per 100 gal. (378 L). The cans are then immediately closed and processed. Process in Still Retorts Broccoli is almost always canned in the No. 2 cylinder (307 x 607) can which requires a process of 30 minutes at 240°F (116°C)with an initial temperature of 140'F (60'C).
In speaking of canned corn, the canned sweet varieties are always understood. For many years canned corn was large white cream style (crushed or Maine style) and labels stating only “canned corn” were understood to refer to this product. In northern Maryland, the term “Shoepeg Corn” came to mean a long, narrow kernel, packed “whole grain” style. The definition of canned sweet corn provides for both yellow and white varieties packed whole grain, cream style or on the cob. Contact the local Agricultural Extension Agent, other agricultural authorities, or a seed company for varieties best suited for canning in the specific area where the commodity is to be produced.
A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products by D L Downing