The Canning of Peas Based On Factory Inspection And Experimental Data
The Canning of Peas Based On Factory Inspection And Experimental Data
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To quickly assess the difficulty of the text, read a short excerpt:
Such ideal lition- :nv not to be found in practice, and hence it is that one factor] will employ a proce of _'! F. For twenty minutes and do it successfully, while another mu-t double the time before being nahly MIC. -. I'M! in pi-eventing -poilage.
The duration of the proc. -hould be considered as the length of time during \\ h *D are Milunitted to a cooking temperature, and not the length of time they are in the retort. If a retort be filled with en m-. It will take a few minutes for the stea...m or water to OOme I" a fairly -tationary temperature. When steam is used most factories allow from llmv to live minutes to bring up the tempera- ture, and v. Hen water i- n-ed from right to ten minutes. This prac- i- often followed too do-elv. Not taking into account the fact that B peafl are tilled and tipped while at a temperature of 180 F. And, tl, . R - : it inn \'. In the he-t of the hundred canning factories in- ird the mo-t careful attention was given to time and tempera- ture of processing.
What to read after The Canning of Peas Based On Factory Inspection And Experimental Data?
You can find similar books in the "Read Also" column, or choose other free books by A W Arvill Wayne Bitting to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Such ideal lition- :nv not to be found in practice, and hence it is that one factor] will employ a proce of _'! F. For twenty minutes and do it successfully, while another mu-t double the time before being nahly MIC. -. I'M! in pi-eventing -poilage.
The duration of the proc. -hould be considered as the length of time during \\ h *D are Milunitted to a cooking temperature, and not the length of time they are in the retort. If a retort be filled with en m-. It will take a few minutes for the stea...m or water to OOme I" a fairly -tationary temperature. When steam is used most factories allow from llmv to live minutes to bring up the tempera- ture, and v. Hen water i- n-ed from right to ten minutes. This prac- i- often followed too do-elv. Not taking into account the fact that B peafl are tilled and tipped while at a temperature of 180 F. And, tl, . R - : it inn \'. In the he-t of the hundred canning factories in- ird the mo-t careful attention was given to time and tempera- ture of processing.
What to read after The Canning of Peas Based On Factory Inspection And Experimental Data?
You can find similar books in the "Read Also" column, or choose other free books by A W Arvill Wayne Bitting to read onlineMoreLess
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