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

By D L Downing

ISBN-10: 1845696069

ISBN-13: 9781845696061

The thirteenth variation of a whole path in canning is prepared for distribution for these attracted 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 kids of nutrients expertise; meals plant managers; product study and improvement experts; foodstuff gear brands and salesmen; agents; and meals providers. the 3 books comprise a complete of over 1650 pages.

Dr Donald Downing, Professor of nutrients processing, long island Agricultural test Station, Cornell collage, Geneva, big apple, has introduced jointly many matters, heretofore unpublished, as a unit. the target was once to make the books so accomplished that they conceal all levels of processing and so whole that they can be used as textbooks in foodstuff know-how 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 multiplied over past variants, having new sections, new items and techniques, 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 resources for A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products

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Automatic fillers for whole beans are available and in wide usage today. There are several types of circular disc filling machines for use in filling cut beans, but some hand labor is required with these machines. In the “vertical” pack or “asparagus style” pack, whole beans are arranged parallel and put in a special bundle mechanism for insertion into the can. In the “asparagus style” pack, both ends are cut off so that each bean is exactly the length of the inside of the can. If filling is being done mechanically, the brine is usually added by the filler at the same time.

A 50/50 mixture or a mixture of 60% carrots and 40% peas is most commonly used. Mixing The two products must be mixed before they are packed into the cans. The mixing must be done in such a way to avoid crushing the peas. This is difficult to accomplish with any mechanical mixer. Brine Salt or salt tablets and water, salt-sugar tablets and water, a straight salt brine containing 17-22 Ibs. of salt per 100 gal. 7-10kg/378 L), or a slightly sweetened salt brine may be used. The brine or water should be added at or near the boiling point.

It permits close inspection and it is easy to vary the time of the blanch. Hard water should not be used. cans Electrolytic tinplate cans made of enameled body and ends are used. Filling The beans may be filled by hand; any of the different types of hand filling machines is satisfactory. The filled cans pass to the briner where a boiling hot 2% (17 lbs. 7 kg of salt to 100 gal. or 378 L of water) salt brine is added to completely fill the can. Tumble fillers are now generally used. See Book I, Chapter 9-Canning Operations.

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A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products by D L Downing

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