The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 49
... pressure . The purpose of evaporating under re- duced pressure is to avoid giving the milk a cooked flavor and also to avoid , as far as possible , all those changes ordi- narily brought about in milk by high heating . Since the boiling ...
... pressure . The purpose of evaporating under re- duced pressure is to avoid giving the milk a cooked flavor and also to avoid , as far as possible , all those changes ordi- narily brought about in milk by high heating . Since the boiling ...
Página 73
... pressure to free them from the fatty oils which they contain . The residue is then reground , fermented and finally distilled with steam . The resulting product contains hydrocyanic acid , which is very poisonous and must be removed ...
... pressure to free them from the fatty oils which they contain . The residue is then reground , fermented and finally distilled with steam . The resulting product contains hydrocyanic acid , which is very poisonous and must be removed ...
Página 164
... pressure , boils at a temperature of 28.5 degrees below zero Fahrenheit . It is , therefore , a gas under ordi- nary conditions . A cubic foot of the liquid weighs 39.73 pounds . Its value as a refrigerating agent is due. Fig . 49. A ...
... pressure , boils at a temperature of 28.5 degrees below zero Fahrenheit . It is , therefore , a gas under ordi- nary conditions . A cubic foot of the liquid weighs 39.73 pounds . Its value as a refrigerating agent is due. Fig . 49. A ...
Página 165
... pressure and comparatively high temperature at which it will liquefy , making it easy to condense the gas to a liquid form . There are two methods by which ammonia may be used in refrigeration . One is known as the absorption method ...
... pressure and comparatively high temperature at which it will liquefy , making it easy to condense the gas to a liquid form . There are two methods by which ammonia may be used in refrigeration . One is known as the absorption method ...
Página 166
... pressure varying from 125 to 175 pounds to the square inch . In this compressed condition the gas is cooled by means. Fig . 51. A York Compressor . Fig . 53. The Vilter Atmospheric Condenser . Fig . 166 ICE CREAMS AND ICES.
... pressure varying from 125 to 175 pounds to the square inch . In this compressed condition the gas is cooled by means. Fig . 51. A York Compressor . Fig . 53. The Vilter Atmospheric Condenser . Fig . 166 ICE CREAMS AND ICES.
Otras ediciones - Ver todas
The Manufacture Of Ice Creams And Ices Julius Herman Frandsen,E. a. Markham Sin vista previa disponible - 2019 |
Términos y frases comunes
3.5 per cent agitation air hardening almonds ammonia amount bacteria batch brick brine butter fat cheese clean color condensed milk cooked cooling cream Lbs cream Test creamery creams and ices cubic centimeter dairy egg albumen eggs emulser extract five gallons flavoring material formula freezer freezing fruit juices gelatin if desired grading hardening rooms heat Hokey Pokey ice and salt ice cream factory ice cream maker ice cream mixture inches lactic acid lemon juice machine manufacture of ice melted method milk and cream milk or cream milk powder milk solids milk to 100 molded ice cream Neapolitan ice cream nuts obtained orange packing pasteurization pineapple pipe pounds of cream pressure quart refrigeration revolutions per minute sample score sherbets skim milk solution stabilizer steam storage substances sugar syrup tank Test of cream ture valve vanilla viscogen viscosity yolks
Pasajes populares
Página 70 - A flavoring extract* is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation.
Página 296 - Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and towels, and shall be maintained in a sanitary condition.