By D L Downing
The thirteenth version of an entire path in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This ebook 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 foodstuff expertise; foodstuff plant managers; product learn and improvement experts; nutrients gear brands and salesmen; agents; and meals providers. the 3 books comprise a complete of over 1650 pages.
Dr Donald Downing, Professor of meals processing, manhattan Agricultural scan Station, Cornell college, Geneva, big apple, has introduced jointly many topics, heretofore unpublished, as a unit. the target used to be to make the books so finished that they conceal all stages of processing and so whole that they can be used as textbooks in nutrients know-how classes, in addition to reference manuals and guideline books for the entire nutrients processing undefined, lay contributors, in addition to the pro nutrition technologist.
This re-creation has been absolutely revised and accelerated over past versions, having new sections, new items and techniques, 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 resources for A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products
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. If fresh peas are used they should be blanched in the same manner as peas of equivalent grade and size for regular canning. Proportions The proportion of peas to carrots may be varied to suit the taste of the particular trade for which the product is being packed.
For latest recommended processes, processes in other sterilization systems or in other containers consult with a competent thermal process authority or the National Food Processors Association. (b) The maximum fill weights listed with these processes may not be suitable for some operations. In these cases it will be necessary to obtain heat penetration data and resultant processes based on the maximum fill weight expected. If the fill weight critical factor is exceeded for a scheduled process, this constitutes a process deviation that must be evaluated by a competent process authority to determine if a potential health hazard exists.
Cooling It is very important that beets be immediately and thoroughly cooled after processing until the average temperature of the contents reaches 95-105'F (35-41'C). It is necessary to pressure cool cans of greater than 307 diameter to prevent straining or buckling of the ends. 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.