A Complete Course in Canning and Related Processes Book

A Complete Course in Canning and Related Processes


  • Author : Susan Featherstone
  • Publisher : Woodhead Publishing
  • Release Date : 2015-02-07
  • Genre: Technology & Engineering
  • Pages : 394
  • ISBN 10 : 9780857096852

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A Complete Course in Canning and Related Processes Excerpt :

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. Continues the tradition of the series that has educated professionals and students for over 100 years Covers all aspects of the canning process, including planning, processing, storage, and control Analyzes worldwide food regulations, standards, and food labeling Incorporates processing operations, plant location, and sanitation

A Complete Course in Canning and Related Processes Book

A Complete Course in Canning and Related Processes


  • Author : Susan Featherstone
  • Publisher : Woodhead Publishing
  • Release Date : 2014-12-03
  • Genre: Technology & Engineering
  • Pages : 376
  • ISBN 10 : 9780857096869

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A Complete Course in Canning and Related Processes Excerpt :

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.

A Complete Course in Canning and Related Processes Book

A Complete Course in Canning and Related Processes


  • Author : Susan Featherstone
  • Publisher : Woodhead Publishing
  • Release Date : 2015-09-10
  • Genre: Technology & Engineering
  • Pages : 534
  • ISBN 10 : 9780857096876

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A Complete Course in Canning and Related Processes Excerpt :

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. Extensively revised and expanded coverage in the field of food canning Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products Updated to cover the canning of ready meals, pet food, and UHT milk

A Complete Course in Canning and Related Processes Book

A Complete Course in Canning and Related Processes


  • Author : D L Downing
  • Publisher : Elsevier
  • Release Date : 2013-12-03
  • Genre: Technology & Engineering
  • Pages : 624
  • ISBN 10 : 9781845696214

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A Complete Course in Canning and Related Processes Excerpt :

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist. This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

Food Processing Technology Book

Food Processing Technology


  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release Date : 2009-07-28
  • Genre: Technology & Engineering
  • Pages : 928
  • ISBN 10 : 143980821X

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Food Processing Technology Excerpt :

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Complete Book of Home Preserving Book
Score: 5
From 1 Ratings

Complete Book of Home Preserving


  • Author : Judi Kingry
  • Publisher : Unknown
  • Release Date : 2006
  • Genre: Canning and preserving
  • Pages : 448
  • ISBN 10 : 0778801373

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Complete Book of Home Preserving Excerpt :

From the experts, the definitive book on home preserving. Bernardin Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Bernardin have written a book destined to become the Bernardin "bible" of home preserving. As nutrition and food quality have become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables. Preserving foods at their freshest point locks in nutrition. The final product is free of chemical additives and preservatives. Store-bought brands cannot match the wonderful flavor of homemade. Only a few hours are needed to put up a batch of jam or relish. Home preserves make a great personal gift any time of year. The 400 innovative and enticing recipes include everything from salsas and savory sauces to pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find such treats as: Mango-Raspberry Jam Crabapple Jelly Green Pepper Jelly Pickled Asparagus Roasted Red Pepper Spread Tomatillo Salsa Brandied Apple Rings Apricot-Date Chutney The book includes comprehensive directions on safe canning and preserving methods, plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Complete Book of Home Preserving a valuable addition to any kitchen library.

Put  em Up  Book
Score: 3
From 3 Ratings

Put em Up


  • Author : Sherri Brooks Vinton
  • Publisher : Storey Publishing, LLC
  • Release Date : 2010-06-24
  • Genre: Cooking
  • Pages : 304
  • ISBN 10 : 9781603423724

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Put em Up Excerpt :

With simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put ’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.

Thermal Processing of Packaged Foods Book

Thermal Processing of Packaged Foods


  • Author : S. Donald Holdsworth
  • Publisher : Springer
  • Release Date : 2015-11-30
  • Genre: Technology & Engineering
  • Pages : 516
  • ISBN 10 : 9783319249049

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Thermal Processing of Packaged Foods Excerpt :

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

The Complete Book on Fruits  Vegetables and Food Processing Book

The Complete Book on Fruits Vegetables and Food Processing


  • Author : Dr. H. Panda
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release Date : 2013-10-02
  • Genre: Uncategoriezed
  • Pages : 648
  • ISBN 10 : 9789381039229

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The Complete Book on Fruits Vegetables and Food Processing Excerpt :

Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. to ensure suitable dehydration of food. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing. The book includes dehydration process of Onion, roasting of coffee beans, development process of Guava squash, preparation of fried potato chips, processing of rice, butter and margaraine, canning of chilies Plums, processing and preservation of jack fruit, characteristics of sweetened dahi, cereal grains, instant chutneys from pudina and gongura, starch isolated from potato tubers, coating of cashew kernel baby bits, ripening changes in mango fruits, mechanical and thermal properties of maize, storage of basmati rice under carbon dioxide-rich atmosphere, effect of different varieties of soya bean on quality of paneer, ana

The Prairie Homestead Cookbook Book
Score: 5
From 1 Ratings

The Prairie Homestead Cookbook


  • Author : Jill Winger
  • Publisher : Flatiron Books
  • Release Date : 2019-04-02
  • Genre: Cooking
  • Pages : 384
  • ISBN 10 : 9781250305947

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The Prairie Homestead Cookbook Excerpt :

Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Food Process Engineering and Technology Book

Food Process Engineering and Technology


  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release Date : 2018-02-13
  • Genre: Technology & Engineering
  • Pages : 742
  • ISBN 10 : 9780128120545

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Food Process Engineering and Technology Excerpt :

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

A Complete Course in Canning and Related Processes Book

A Complete Course in Canning and Related Processes


  • Author : Susan Featherstone
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2015-09-04
  • Genre: Canning and preserving
  • Pages : 534
  • ISBN 10 : 0857096796

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A Complete Course in Canning and Related Processes Excerpt :

This title provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion.

The Complete Technology Book on Processing  Dehydration  Canning  Preservation of Fruits   Vegetables  Processed Food Industries  4th Revised Edition Book

The Complete Technology Book on Processing Dehydration Canning Preservation of Fruits Vegetables Processed Food Industries 4th Revised Edition


  • Author : NIIR Board of Consultants & Engineers
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release Date : 2019-10-18
  • Genre: Antiques & Collectibles
  • Pages : 608
  • ISBN 10 : 9788193733929

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The Complete Technology Book on Processing Dehydration Canning Preservation of Fruits Vegetables Processed Food Industries 4th Revised Edition Excerpt :

Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms. India is the second largest producer of fruits & vegetables in the world with an annual production of million tonnes. It accounts for about 15 per cent of the world’s production of vegetables. Due to the short shelf life of these crops, as much as 30-35% of fruits and vegetables perish during harvest, storage, grading, transport, packaging and distribution. Hence, there is a need for processing technology of fruits and vegetables to cater the domestic demand. The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains sample plant layout and photographs of machinery with supplier’s contact details. A total guide to manufacturing and entrepreneurial success in one of today's most food processing industry. This book is one-stop guide to one of the fastest growing sectors of the food processing industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of food processing products. It serves up a feast of how-to information, from concept to purchasing equipment.

Processed Meats Book

Processed Meats


  • Author : A.M. Pearson
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 427
  • ISBN 10 : 9789401096928

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Processed Meats Excerpt :

This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

Saving the Season Book

Saving the Season


  • Author : Kevin West
  • Publisher : Knopf
  • Release Date : 2013-06-25
  • Genre: Cooking
  • Pages : 546
  • ISBN 10 : 9780307599483

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Saving the Season Excerpt :

The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.