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

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By D.L. Downing (Auth.)

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 publication has been absolutely revised and up-to-date by way of Dr Donald Downing.

The books are a technical reference and textbooks for college students of nutrition know-how; meals plant managers; product study and improvement experts; nutrition gear brands and salesmen; agents; and nutrition providers. the 3 books include a complete of over 1650 pages.

Dr Donald Downing, Professor of nutrients processing, manhattan Agricultural test Station, Cornell collage, Geneva, big apple, has introduced jointly many matters, heretofore unpublished, as a unit. the target used to be to make the books so complete that they disguise all stages of processing and so whole that they can be used as textbooks in foodstuff expertise classes, in addition to reference manuals and guide books for all of the foodstuff processing undefined, lay members, in addition to the pro foodstuff technologist.

This re-creation has been absolutely revised and increased over earlier variants, having new sections, new items and strategies, and covers matters 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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Seeding”may be prevented to a considerable degree by constant cleaning. In spite of all precautions, there is no practical treatment which will rid wood of established organisms. Pumps, Pipes, Extractors, Cyclones, etc. , should be selected from the standpoint of ease in cleaning. Since such equipment might hold food material, this serves as a medium for bacterial growth, permittinghigh numbers of organisms to seriously contaminate the first part of the next day’s pack. After use, all such equipment should be thoroughly cleaned, cooled with water, and kept cool until its next use; it should be flushed with water again immediately before use.

Number of Microorganisms Predominant types. Bacteria greatly outnumber viable yeasts and molds that are present on low-acid vegetables (yeasts outnumber the molds). These data indicate that, if there is a buildup of slime on processing equipment, bacteria would be responsible. A wide variety of bacteria make up the microflora that are enumerated by aerobic plate counts. The most numerous group is the catalase negative cocci; they increase in numbers as the processing season progresses and may make up 90% or more of the organisms on vegetables, such as corn, which are processed later in the summer.

R" enamel is used with highly colored fruits and other foods that are bleached by the tin. Heat discoloration usually results in darkening, though in the case of pears, a distinct pink color results. Dark discolorations are caused by leaks. Discoloration from bacterial decomposition is unusual, but occurs in peas, beans, corn, and fish products; it is invariably a blackening. Glass-Like Deposits in Canned Foods Canned food consumers occasionally complain of yellow crystals in asparagus, green beans, and onions, of white transparent crystals in grape products, and of crystals resembling particles of glass in canned crab meat, shrimp, and salmon.

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