A complete course in canning and related processes. Book III, Processing procedures for canned food products : a technical reference book and textbook for students of food technology, food plant managers, product research and development specialists, food

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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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 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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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. Content: Inside Front Cover , Page ii Front Matter , Page iii Copyright , Page iv PREFACE , Page v INTRODUCTION , Pages 1-10 CHAPTER 1 - Canning of Vegetables , Pages 11-127 CHAPTER 2 - Canning of Fruits , Pages 129-192 CHAPTER 3 - Canning of Juices, Fruit Drinks and Water , Pages 193-248 CHAPTER 4 - Canning of Dry Pack Products , Pages 249-278 CHAPTER 5 - Canning of Marine Products , Pages 279-323 CHAPTER 6 - Canning of Meat and Poultry Products , Pages 325-369 CHAPTER 7 - Canning of Soups , Pages 371-384 CHAPTER 8 - Preserves (Jams), Jellies And Related Products , Pages 385-426 CHAPTER 9 - Pickles , Pages 427-441 CHAPTER 10 - Mayonnaise and Salad Dressing Products , Pages 443-463 CHAPTER 11 - Manufacture of Canned Baby Foods , Pages 465-478 CHAPTER 12 - Tomato Products , Pages 479-519 CHAPTER 13 - Evaporated Milk , Pages 521-532 CHAPTER 14 - Canned Meat and Vegetable Salads , Pages 533-537 Appendix , Pages 539-560 Glossary Of Terms , Pages 561-592 SUBJECT INDIX , Pages 593-600