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A Study of the Factors Affecting Temperature Changes in the Container During the Canning of Fruits and Vegetables (Classic Reprint) - Brossura
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Excerpt from A Study of the Factors Affecting Temperature Changes in the Container During the Canning of Fruits and Vegetables
In the work here reported upon attention has been centered upon these time -temperature relations, and the purpose, has been to bring to light underlying principles rather than to lay down definite rules of procedure for specific recommendations should be preceded by carefully demonstrated facts.
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A Study of the Factors Affecting Temperature Changes in the Container During the Canning of Fruits and Vegetables (Classic Reprint)
Da: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LX-9781528510189
Quantità: 15 disponibili
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A Study of the Factors Affecting Temperature Changes in the Container During the Canning of Fruits and Vegetables (Classic Reprint)
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LX-9781528510189
Quantità: 15 disponibili
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A Study of the Factors Affecting Temperature Changes in the Container During
Print on DemandDa: Forgotten Books, London, Regno Unito
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Paperback. Condizione: New. Print on Demand. This book offers a comprehensive examination of the time-temperature relations in canning fruits and vegetables. It is an important study for scientists and professionals working in the field of food preservation. The book delves into the factors influencing temperature changes within canned goods during processing, providing a thorough understanding of the principles involved. The author, an expert in the field, presents detailed analyses of experiments conducted using various fruits, vegetables, and processing methods. These experiments reveal insights into the rate of heat penetration, the effect of liquid and solids on temperature distribution, and the impact of agitation during processing. This book stands as a valuable resource for food technologists, canners, researchers, and anyone involved in the canning industry. It combines scientific rigor with practical insights, offering essential knowledge for optimizing the safety and quality of canned food products. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Codice articolo 9781528510189_0
Quantità: Più di 20 disponibili