Conservas foodsModern procesos de enlatado en los Estados Unidos, el sistema general de clasificación y descripción de los productos disponibles para la exportación .. . Se coloca en la lata, y esta fase es enfatizado desdeel inicio. Algunas de las frutas necesitan poca preparación pickingout distinto de materias extrañas y material defectuoso, mientras que otros requieren peeling,picadas, heterogeneidad, y dimensionamiento. Algunas verduras requieren más trabajo que hacer89274°-17 2 alimentos enlatados. los frutos, como hiperpaginación guisantes desde las viñas, descascarado y silking andcutting de maíz de la mazorca, el retestado y encadenar los frijoles, Pelar las remolachas, patatas, etc.

• Colaborador/a: The Reading Room / Alamy Foto de stock
• ID de la imagen: 2ANJ0X3
• Tamaño: 7,2 MB (299,9 KB Descarga comprimida)
• Autorizaciones: Modelo - no | Propiedad - no
• Dimensiones: 1585 x 1577 px | 26,8 x 26,7 cm | 10,6 x 10,5 inches | 150dpi

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Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . is placed in the can, and this phase is emphasized fromthe start. Some of the fruits need little preparation other than pickingout foreign matter and defective material, whereas others require peeling, pitting, coring, and sizing. Some vegetables require more work than do89274°—17 2 CANNED FOODS. the fruits, as thrashing peas from the vines, husking and silking corn andcutting it from the cob, snipping and stringing beans, peeling beets, potatoes, etc. A great deal of this work is done by machinery andbetter than it can be done by hand. Peaches are peeled by lye; peas arethrashed by a machine at a speed greater than could be attained by ahundred hands, and with a minimum of injury to the product; com ishusked, silked, and cut without hand labor other than feeding the ears tothe machine, which is done at the rate of a hundred or more a minute.The work upon asparagus and beans, however, is almost all hand labor, as no machinery has vet been devised that will satisfactorily handle them.. Grading olives. The olives are carried on a belt in front of the inspectors. Essentially the samemethod is used in grading for quality in all lines. GRADING. Grading to secure uniformity in a product, in both appearance andquality, is a necessity in all high-class packing. Sometimes it would seemthat this is being carried to excess when it is realized that there are lo or12 grades of peas and an equal number of grades of apricots, 15 to 18grades of peaches, and 10 grades of cherries. Grading for size is vcrvlargely mechanical; fruits are passed over screens hadng standard open-ings, peas are sifted through perforated cylinders, and beans are graded CANNED FOODS. 19 for thickness over vibrating rolls, and later cut to standard length.Grading for quaUty, for uniform texture, for color, etc., can not be doneby machines, but requires handwork. As f