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Donald L. Downing's A Complete Course in Canning and Related Processes: PDF

By Donald L. Downing

ISBN-10: 0930027272

ISBN-13: 9780930027278

The thirteenth variation of a whole direction 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 kids of foodstuff expertise; nutrients plant managers; product learn and improvement experts; nutrients gear brands and salesmen; agents; and meals providers. the 3 books include a complete of over 1650 pages. Dr Donald Downing, Professor of meals processing, long island Agricultural scan Station, Cornell college, Geneva, long island, has introduced jointly many topics, heretofore unpublished, as a unit. the target used to be to make the books so finished that they hide all levels of processing and so entire that they can be used as textbooks in nutrition expertise classes, in addition to reference manuals and guideline books for the entire foodstuff processing undefined, lay contributors, in addition to the pro foodstuff technologist. This re-creation has been completely revised and extended over prior versions, having new sections, new items and procedures, and covers topics from making a marketing strategy and making plans a nutrients 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: Microbiology, packaging, HACCP & ingredients (vol. 2)

Sample text

Mesophilic organisms can be thermoduric due to the high heat resistance of their spores, as can the spores of thermophilic bacteria. Foods have associated microfloras; certain microorganisms are usually found in certain food groups. These organisms gain entrance into the food during the canning operation, either from the soil, from ingredients, or from equipment. On the basis of acidity classification of foods, it is possible to make general statements relative to the microorganisms which are potentially capable of producing spoilage in canned foods.

There may be occasions when more frequent cleanings are necessary, for example, if all pipe sections within the system are not completely full during operation. Whole Kernel With this product, special care is required to prevent contact with wooden equipment. After cutting, corn should be given an effective wash; failure to wash cut corn properly may result in spoilage. Warm water in flotation washers should be avoided, since such practice may lead to rapid development of spoilage bacteria. Peas, Beans, etc.

Dead ends" should be eliminated; if unavoidable, they should have drains to accommodate flushing at frequent intervals. All cleaning operations should be inspected to insure effectiveness. Blanchers Blanching by heat, when required in the preparation of food, should be accomplished by heating food to the required temperature, holding it at this temperature for the required time, and then either rapidly cooling the food, or processing without delay. Thermophilic growth and contamination in blanchers should be minimized by the use of adequate temperatures and by proper cleaning followed by cold water rinsing.

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A Complete Course in Canning and Related Processes: Microbiology, packaging, HACCP & ingredients (vol. 2) by Donald L. Downing


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