A complete course in canning and related processes. Book I, Fundamental information on canning /

This book provides updated information on canning operations spanning from the business plan and plant location and construction through warehousing. It includes food laws, regulations and standards; labeling; preparing kosher foods; processing room operations; and sterilization systems.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Downing, Donald L., 1931- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Baltimore, Maryland : CTI Publications, Inc., 1996.
Edición:Thirteenth edition /
Temas:
Canning and preserving.
Conservation et mise en conserves.
TECHNOLOGY & ENGINEERING > Food Science.
Canning and preserving
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Chapter 1. Creating a business plan
  • chapter 2. Plant location and construction
  • chapter 3. Food laws, regulations, and standards
  • chapter 4. Kosher and Halal food regulations
  • chapter 5. A food labeling guide
  • chapter 6. Water
  • chapter 7. Energy requirements and supply
  • chapter 8. Food processing residuals treatment and disposal
  • chapter 9. Canning operations
  • chapter 10. Equipment and sanltary design
  • chapter 11. Process room operations
  • chapter 12. Sterilization systems
  • chapter 13. Cleaning and sanitizing
  • chapter 14. Warehousing of canned foods.

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