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Elsevier

A Complete Course in Canning and Related Processes

  • 14th Edition - September 14, 2015
  • Latest edition
  • Author: Susan Featherstone
  • Language: English

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 bene… Read more

Description

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.

Key features

  • Covers all aspects of the canning process, including planning, processing, storage, and control
  • Continues the tradition of the series that has educated professionals and students for over 100 years
  • Extensively revised and expanded coverage in the field of food canning

Readership

R&D professionals, QA/QC professionals and managers in the canning industry and food microbiologists and engineers with an interest in thermal processing

Product details

  • Edition: 14
  • Latest edition
  • Published: September 14, 2015
  • Language: English

About the author

SF

Susan Featherstone

Susan Featherstone is Manager of the Food and Beverage Technology Lab at Nampak R&D
Affiliations and expertise
Manager, Food and Beverage Technology Lab, Nampak, South Africa