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

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 absolutely revised and up to date by means of Dr Donald Downing.

The books are a technical reference and textbooks for college kids of nutrients expertise; nutrients plant managers; product study and improvement experts; nutrition gear brands and salesmen; agents; and meals providers. the 3 books comprise a complete of over 1650 pages.

Dr Donald Downing, Professor of foodstuff processing, manhattan Agricultural scan Station, Cornell collage, Geneva, manhattan, has introduced jointly many topics, heretofore unpublished, as a unit. the target was once to make the books so entire that they conceal 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 guide books for all of the nutrients processing undefined, lay participants, in addition to the pro nutrition technologist.

This re-creation has been completely revised and extended over earlier variations, 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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The best temperature for blanching to prevent sloughing of the skins is 170-180’F (77-82’C). Holding time varies with the maturity and size of the beans. For smaller beans, two to three minutes is sufficient; for larger sizes three to five minutes is recommended. For beans that are particularly susceptible to sloughmg,blanching at 170’F (77”C) for as long as 8 minutes may be necessary. Immediately after the blanch the beans should be thoroughly cooled by sprays of clean cold water. Sorting Consult Book I, Chapter 9-Canning Operations for mechanical sorting to remove blemishes in beans.

245'F (118'C) 35 min. @ 250'F (121'C) - 60 PROCESSING PROCEDURES FOR CANNED FOOD PRODUCTS The processes are dependent on: (a) The maintenance of 23 in. (58 cm) of can vacuum immediately before processing; (b) the presence of at least 1fl. 02. (30 ml) of free liquid; (c) the control of fill-in weight not to exceed 111/4 02. (319 g) of washed corn. For processes in sterilization systems other than still retorts, consult with a competent thermal process authority. CREAM STYLE CORN Canned cream style corn is covered b~ USDA Standardsfor Grades.

Each ear is classified with respect to "milk stage" or "cream stage" on the basis of the character of the juice that comes out of the kernels when they are punched with the thumbnail. Inspectors are trained in this work and become very expert. , does enter into this test. As the maturity advances, the proportion of 'milk stage" ears decreases. Others use the moisture content of the cut kernels as a basis for classification. Moisture is determined by distillation and direct measurement, by drying in an oven and determining the loss in weight, by electrical conductivity, or by the volume of liquid that can be pressed out.

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