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A Complete Course in Canning and Related Processes
Volume 1 Fundemental Information on Canning
14th Edition - February 5, 2015
Editor: Susan Featherstone
Hardback ISBN:9780857096777
9 7 8 - 0 - 8 5 7 0 9 - 6 7 7 - 7
eBook ISBN:9780857096852
9 7 8 - 0 - 8 5 7 0 9 - 6 8 5 - 2
A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition… Read more
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A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning
provides readers with a complete course on canning.
This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control.
Major changes for the new edition include new chapters on regulation and labeling 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 other topics.
Continues the tradition of the series that has educated professionals and students for over 100 years
Covers all aspects of the canning process, including planning, processing, storage, and control
Analyzes worldwide food regulations, standards, and food labeling
Incorporates processing operations, plant location, and sanitation
R&D professionals, QA/QC professionals and managers in the canning industry and food microbiologists and engineers with an interest in thermal processing
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Introduction
Part One. Business planning and regulations for canned foods
1. Creating a business plan
1.1. Introduction
1.2. Proposed outline for a business plan
1.3. Conclusion
2. Food regulations, standards, and labelling
2.1. Introduction
2.2. Codex Alimentarius
2.3. Food and drug administration in the United States of America
2.4. Principal requirements of food law
2.5. Current good manufacturing practice regulations
2.6. Food standards
2.7. Composition and labelling guidelines
2.8. Colour additives
2.9. Suggestions to foreign exporters and United States importers to expedite entries
2.10. Food plant inspection
2.11. US food standards
2.12. A general guide to canned food
3. Kosher and halal food regulations
3.1. Introduction
3.2. Importance of the process
3.3. Major concerns
3.4. Equipment kosherisation or preparing for halal production
3.5. Who prepares the product?
3.6. Examples of a few special issues of concern
3.7. Kosher and halal supervision agencies
Part Two. Design and upkeep of canned food factories
4. Plant location and construction
4.1. Introduction
4.2. Factors influencing plant location
4.3. Selecting a geographical area
4.4. Basic considerations in evaluating plant location
4.5. Site characteristics
4.6. Building a canning plant
4.7. Layout of a canning plant
4.8. Government regulations relating to building construction
4.9. Environmental considerations
Project impacts and their magnitude
4.10. Energy conservation considerations
4.11. Safety considerations
4.12. General guidance
5. Sanitary design and equipment requirements
5.1. Introduction
5.2. Sanitary food plant buildings
5.3. Equipment requirements
5.4. Sanitary construction of food plant equipment
5.5. Food plant equipment design
5.6. Sanitation criteria for pipes, valves, and pumps
5.7. Care and use of temperature controllers and recorders
5.8. Equipment corrosion
6. Water
6.1. Introduction
6.2. Supply
6.3. Microbiological content of water
6.4. Disinfection of cannery water using chlorination
6.5. Other methods of cannery water disinfection
6.6. Canning water requirements
6.7. Water analysis
6.8. Chemicals in water
6.9. Water quality in vegetable canning
6.10. Water use and conservation
6.11. Protecting the water supply
7. Energy supply and requirements
7.1. Introduction
7.2. Steam supply
7.3. Forms of steam
7.4. Properties of steam supply
7.5. Steam production
7.6. Cogeneration
7.7. Consumption demand
7.8. Steam requirements of products
7.9. Steam requirements: unit operations
7.10. Estimation of steam requirements
7.11. Suggestions for proper boiler maintenance
7.12. Air pollution
7.13. Energy conservation
Appendix 1: NFPA Bulletin 36-L on energy conservation
8. Cleaning and sanitising
8.1. Introduction
8.2. Sanitation program
8.3. Cleaning
8.4. Sanitising
8.5. Sanitisers
8.6. Successful application of CIP chemicals
8.7. Equipment cleaning procedures
8.8. Sanitation and plant personnel
8.9. Machinery mould
8.10. Control of insects
9. Food processing residuals treatment and disposal
9.1. Introduction
9.2. Factors considered in waste disposal problems
9.3. Methods of treatment and disposal of wastes
9.4. Biological methods for treatment of food-processing wastewaters
9.5. Chemical treatment to remove suspended solids – secondary treatment
9.6. Aeration–flotation process for removal of suspended solids
9.7. Odour control in cannery wastewater tanks
9.8. Disposal of waste by spray irrigation
9.9. Valorisation
Part Three. Canning operations
10. Canning operations
10.1. Introduction
10.2. Receiving raw products and packaging materials
10.3. Separation of the edible portion
10.4. Washing
10.5. Size grading
10.6. Inspecting
10.7. Blanching
10.8. Peeling
10.9. Size reduction
10.10. In-plant handling of cans and can ends
10.11. Cleaning the cans
10.12. Filling
10.13. Vacuum in canned foods
10.14. Exhausting and vacuum closing
10.15. Can closing
10.16. Dud detector
10.17. Container coding
11. Process room operations
11.1. Introduction
11.2. Commercial sterility in canned foods
11.3. Sterilisation metal (tinplate and or aluminium) cans in still, static, steam (discontinuous, non-agitating) retorts (summarised from NFPA Bulletin 26-L, 5th edition)
11.4. Retort maintenance and testing
11.5. Postprocessing can handling
11.6. Precautions for safe canning operations
11.7. Important points for retort equipment operators