A complete course in canning and related processes. Volume 2, Microbiology, packaging, HACCP and ingredients / revised by Susan Featherstone.

Format:

Book

Contributor:

Featherstone, Susan, editor.

Series:

Woodhead Publishing in food science, technology, and nutrition ; Number 281.

Woodhead Publishing Series in Food Science, Technology and Nutrition ; Number 281

Language:

English

Subjects (All):

Canning and preserving.

Physical Description:

1 online resource (377 p.)

Edition:

14th ed.

Place of Publication:

Cambridge, England : Woodhead Publishing, 2015.

Language Note:

English

Summary:

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling tha

Contents:

FrontCover; Related titles; A Complete Course inCanning and RelatedProcesses; Copyright; Contents; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Introduction; 1 Why this series of books?; 2 A brief history of canning technology; 3 Nicholas Appert discovers and documents a safe way of heat-preserving food; 4 The Appert food preservation method explained; 5 The development of food microbiology; 6 Packaging for heat-preserved foods; 7 Convenience - the can opener is invented; 8 Other forms of packing for "canned foods"; 9 Developments in cannery equipment

10 Canned foods - a healthy option11 The future of thermally processed foods; 12 Are canned foods sustainable?; References; Part One -Microbiological hazards andprocess control; 1 - Microbiology of canned foods; 1.1 Introduction; 1.2 Key micro-organisms in food microbiology; 1.3 Controlling the growth of micro-organisms; 1.4 Important fungi in the food industry; 1.5 Important bacteria in the food industry; 1.6 Botulism; References; 2 - Spoilage of canned foods; 2.1 Introduction; 2.2 Types of spoilage of canned foods; 2.3 Sources of contamination; 2.4 Spoilage of canned vegetables

2.5 Microbiological standards for ingredientsReferences; 3 - Heat penetration determinations and thermal process calculations; 3.1 Introduction; 3.2 pH classification of canned foods; 3.3 Thermal death time; 3.4 HTST processing; 3.5 Inoculated pack studies; 3.6 HP determinations; 3.7 Process establishment methods; 3.8 Process calculation methods; 3.9 Some causes of unreliable heat penetration data; 3.10 HTST: a special type of heat penetration test; 3.11 Summary; References; 4 - Optimising retort operations for canned goods; 4.1 Introduction

4.2 Optimising the thermal process to reduce overprocessing4.3 Changing the processing regime from low-acid sterilisation to pasteurisation; 4.4 New thermal technologies; 4.5 Converting batch processes to continuous processing; 4.6 Summary; References; Part Two -Containers and ingredients; 5 - Metal containers for canned foods; 5.1 Introduction; 5.2 Types of cans; 5.3 Can manufacture; 5.4 Can lacquers; 5.5 Tinplate can corrosion; 5.6 Corrosion attributable to canning practices; 5.7 Corrosion attributable to storage conditions; 5.8 Can seam inspection; 5.9 Storage and shipping of cans

5.10 Aluminium cans5.11 Conclusion; Reference; 6 - Glass and plastic containers for canned foods; 6.1 Introduction; 6.2 Vacuum closures for glass - general characteristics; 6.3 Factors effecting vacuum formation; 6.4 'Cold-water vacuum check' method; 6.5 Vacuum closure application for glass containers; 6.6 Auxiliary equipment; 6.7 Closures for glass containers; 6.8 Vacuum sealing; 6.9 Coding; 6.10 Processing glass containers; 6.11 Packaging of food in plastic containers; 6.12 Food contact and migration; 6.13 Choice of plastic container; 6.14 Sealing techniques

6.15 Warehousing and transportation

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed January 07, 2015).

ISBN:

0-85709-686-9