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

By D L Downing

The thirteenth variation of an entire direction 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 by way of Dr Donald Downing.

The books are a technical reference and textbooks for college kids of foodstuff know-how; nutrients plant managers; product learn and improvement experts; nutrition apparatus brands and salesmen; agents; and foodstuff providers. the 3 books comprise a complete of over 1650 pages.

Dr Donald Downing, Professor of nutrition processing, ny Agricultural test Station, Cornell college, Geneva, ny, has introduced jointly many matters, heretofore unpublished, as a unit. the target used to be to make the books so complete that they hide all levels of processing and so entire that they can be used as textbooks in foodstuff know-how classes, in addition to reference manuals and guideline books for the entire foodstuff processing undefined, lay members, in addition to the pro foodstuff technologist.

This re-creation has been completely revised and extended over prior variations, having new sections, new items and approaches, and covers topics from making a marketing strategy and making plans a nutrition processing operation, via processing and into the warehousing of the completed product.

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Additional info for A Complete Course in Canning and Related Processes, Thirteenth Edition: Processing Procedures for Canned Food Products

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The following is a general outline of the method used in the canning of the mixture of carrots and peas: carrots Use fresh or frozen carrots, prepared in the same manner as for the canning of diced carrots. The use of canned carrots is not desirable because carrots will not stand two processes as well as peas. Peas In most areas frozen peas are commonly used for this product. Extra-standard No. 2 Alaskas or No. 3 extra-standard sweets packed in No. 10 cans are sometimes used. Where a higher grade product is desired, a better grade of fresh peas must be used.

There are different types of mechanical bean washers on the market. Many of the various types of fruit and vegetable washers can be used for lima beans. Grading and Picking Some packers grade the shelled beans for size by passing them over screens having perforation of **/a, 30/64 and M/ain. 5 mm). Others separate lima beans into two sizes only, using for one grade beans which pass through a s'/a in. 9 mm) screen and for the other those which do not pass this screen. The beans that pass through the 30/61 in.

With No. 10 cans special care should be taken to make sure the brine is added boiling hot. If the temperature at which the cans are sealed is too low, buckling of No. 10 cans may occur during processing. To prevent this, many packers pass the No. 10 cans through an exhaust box with the steam turned on full. 10 - Beans, Lima,Succulent, In Brine*) Maximum Fill Can Size Weieht oz. 0 1843 Minimum Initial Temperature OF 70 120 70 120 70 120 70 120 O C 21 49 21 49 21 49 21 49 es at Retort T e m p a i U ~ 240°F (1lSOC) 245°F (118OC) 250OF (121OC) 40 37 50 46 61 54 72 63 27 25 36 32 40 35 50 42 19 17 27 23 27 23 35 20 (a) These processes are subject to change as further information becomes available.

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