A Complete Course in Canning and Related Processes

Volume 2: Microbiology, Packaging, HACCP and Ingredients

Inbunden, Engelska, 2014

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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 that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.

Produktinformation

Utgivningsdatum2014-12-08
Mått152 x 229 x undefined mm
Vikt670 g
FormatInbunden
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor376
Upplaga14
FörlagElsevier Science
ISBN9780857096784

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Related titlesWoodhead Publishing Series in Food Science, Technology and NutritionPrefaceIntroductionPart One. Microbiological hazards and process control1. Microbiology of canned foods1.1. Introduction1.2. Key micro-organisms in food microbiology1.3. Controlling the growth of micro-organisms1.4. Important fungi in the food industry1.5. Important bacteria in the food industry1.6. Botulism2. Spoilage of canned foods2.1. Introduction2.2. Types of spoilage of canned foods2.3. Sources of contamination2.4. Spoilage of canned vegetables2.5. Microbiological standards for ingredients3. Heat penetration determinations and thermal process calculations3.1. Introduction3.2. pH classification of canned foods3.3. Thermal death time3.4. HTST processing3.5. Inoculated pack studies3.6. HP determinations3.7. Process establishment methods3.8. Process calculation methods3.9. Some causes of unreliable heat penetration data3.10. HTST: a special type of heat penetration test3.11. Summary4. Optimising retort operations for canned goods4.1. Introduction4.2. Optimising the thermal process to reduce overprocessing4.3. Changing the processing regime from low-acid sterilisation to pasteurisation4.4. New thermal technologies4.5. Converting batch processes to continuous processing4.6. SummaryPart Two. Containers and ingredients5. Metal containers for canned foods5.1. Introduction5.2. Types of cans5.3. Can manufacture5.4. Can lacquers5.5. Tinplate can corrosion5.6. Corrosion attributable to canning practices5.7. Corrosion attributable to storage conditions5.8. Can seam inspection5.9. Storage and shipping of cans5.10. Aluminium cans5.11. Conclusion6. Glass and plastic containers for canned foods6.1. Introduction6.2. Vacuum closures for glass – general characteristics6.3. Factors effecting vacuum formation6.4. ‘Cold-water vacuum check’ method6.5. Vacuum closure application for glass containers6.6. Auxiliary equipment6.7. Closures for glass containers6.8. Vacuum sealing6.9. Coding6.10. Processing glass containers6.11. Packaging of food in plastic containers6.12. Food contact and migration6.13. Choice of plastic container6.14. Sealing techniques6.15. Warehousing and transportation6.16. Plastic package recycle potential6.17. Conclusion7. Retortable flexible containers for food packaging7.1. Introduction7.2. Structure of flexible containers7.3. Retort pouch manufacture7.4. Quality assurance in retort pouch manufacture7.5. Filling7.6. Sealing7.7. Processing/sterilization7.8. Quality control tests for pouch laminate, pouch, and semirigid containers7.9. Advantages of using retortable flexible containers7.10. The disadvantages of flexible containers8. Ingredients used in the preparation of canned foods8.1. Introduction8.2. Food additives8.3. Salt, salt tablets, and combination tablets in canning8.4. Carbohydrates in canning and preserving8.5. Spices, essential oils, and oleoresins8.5.2. Essential oils and oleoresins8.6. Textured vegetable proteins8.7. Monosodium glutamate8.8. Water-soluble gums (hydrocolloids)8.9. Emulsifiers (surfactants)8.10. Colour additives8.11. Preservatives8.12. Acidulants8.13. Firming agents8.14. Alternative sweeteners and fat replacersPart Three. Safety and quality9. Hazard analysis and critical control point (HACCP) systems in food canning9.1. Introduction9.2. The NACMCF summary of the HACCP systemAppendix A. Examples of questions to be considered in a hazard analysisAppendix B (N.B. Appendix B was extracted from Committee’s November 1989 HACCP document.)Appendix CAppendix D. Examples of HACCP recordsAppendix E. Examples of verification activities10. In-plant quality control in food canning operations10.1. Introduction10.2. Quality control department10.3. Control of factory operations10.4. Examination of line samples10.5. Examination of water10.6. Testing canned foods10.7. Purchasing raw products for canning10.8. The past and future of quality control11. Dealing with consumer complaints and market recalls in food canning11.1. Introduction11.2. Recording complaints11.3. Responding to complaints11.4. Product tampering11.5. Traceability11.6. Product recalls11.7. Sample formsAppendixGlossaryIndex