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A Complete Course in Canning and Related Processes
Volume 3 Processing Procedures for Canned Food Products
14th Edition - September 4, 2015
Editor: Susan Featherstone
Hardback ISBN:9780857096791
9 7 8 - 0 - 8 5 7 0 9 - 6 7 9 - 1
eBook ISBN:9780857096876
9 7 8 - 0 - 8 5 7 0 9 - 6 8 7 - 6
A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an… Read more
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A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition
provides a complete course in canning and is an essential guide to canning and related processes.
Professionals and students in the canning industry 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 book's 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 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 many other topics.
Extensively revised and expanded coverage in the field of food canning
Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion
Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products
Updated to cover the canning of ready meals, pet food, and UHT milk
R&D professionals, QA/QC professionals, managers in the canning industry and food microbiologists and engineers with an interest in thermal processing.
Preface
Introduction
1 Why this series of books?
2 A brief history of canning technology (Figure 1)
3 Nicholas Appert discovers and documents a safe way of heat preserving food
4 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 option
11 Are canned foods sustainable?
12 The future of thermally processed foods
Part One: Fruits, Vegetables, and Pulses
1: Canning of vegetables
Abstract
Acknowledgments
1.1 Introduction
1.2 Artichokes
1.3 Asparagus
1.4 Beans, green, and wax
1.5 Beans, lima
1.6 Bean salad or ‘three bean’ salad
1.7 Beetroot/beets
1.8 Cabbage
1.9 Carrots
1.10 Cauliflower
1.11 Corn
1.12 Mixed vegetables
1.13 Mushrooms
1.14 Okra
1.15 Onions
1.16 Peas
1.17 Pimientos
1.18 Potatoes
1.19 Sweet potatoes
1.20 Pumpkins and squash
1.21 Rhubarb
1.22 Spinach
1.23 Succotash
1.24 Turnips
2: Canning of fruit
Abstract
Acknowledgments
2.1 Introduction
2.2 Packing media for canned fruit
2.3 Apples
2.4 Apricots
2.5 Bananas
2.6 Blackberries
2.7 Blueberries
2.8 Cherries, red sour pitted
2.9 Cranberries
2.10 Figs
2.11 Fruit cocktail
2.12 Gooseberries
2.13 Grapefruit
2.14 Olives
2.15 Peaches
2.16 Pears
2.17 Pineapple
2.18 Plums
2.19 Prunes, dried
2.20 Strawberries
2.21 Raspberries
3: Canning of juices, fruit drinks, and water
Abstract
3.1 Introduction
3.2 HACCP requirement for fruit juices
3.3 General information about packing juices
3.4 Apple juice
3.5 Grape juice
3.6 Grapefruit juice
3.7 Kraut juice
3.8 Lemon juice
3.9 Orange juice
3.10 Pineapple juice
3.11 Fruit nectars
3.12 Beverages that contain fruit or vegetable juice
3.13 Isotonic (electrolyte) drinks
3.14 Bottled and canned water
4: Canning with pulses and pasta
Abstract
4.1 Introduction
4.2 Canned beans in tomato sauce or brine
4.3 Red kidney beans
4.4 Dried lima beans
4.5 Hominy
4.6 Dried peas/processed peas
4.7 Dried field peas
4.8 Chick peas
4.9 Spaghetti
5: Canned tomato products
Abstract
Acknowledgments
5.1 Introduction
5.2 Preparing tomatoes for canning
5.3 Whole peeled tomatoes
5.4 Canned stewed tomatoes
5.5 Diced tomatoes
5.6 Tomato purée (pulp)
5.7 Tomato paste
5.8 Tomato juice
5.9 Tomato ketchup (catsup)
5.10 Cocktail ketchups
5.11 Chili sauce
Part Two: Meat, Fish, and Milk
6: Canning of fish and seafood
Abstract
6.1 Introduction
6.2 Canned fish
6.3 Canned molluscs
6.4 Canned crustaceans
7: Canning of meat and poultry
Abstract
Acknowledgments
7.1 Introduction
7.2 Sterilised meat products
7.3 Cured meat products—pasteurised
7.4 Poultry products
7.5 Other meat products
7.6 Canned meat-based ready meals
8: Canning of milk products
Abstract
Acknowledgments
8.1 Introduction
8.2 Evaporated milk (unsweetened)
8.3 Condensed milk (sweetened)
Part Three: Canning of Preserves and Pickles
9: Jams, jellies, and related products
Abstract
Acknowledgments
9.1 Introduction
9.2 Plant equipment
9.3 Fruit
9.4 Fruit juice
9.5 Pectin
9.6 Nutritive carbohydrate sweeteners
9.7 Calculation of fruit and sugar ingredients
9.8 Calculation of yield
9.9 pH and gel formation
9.10 Methods of making jams
9.11 Jelly manufacture
9.12 Precautions to be followed in jam manufacture
9.13 Some problems encountered in the jam industry
9.14 Glass packaging jams and jellies
9.15 Recipes and formulas for jams and jellies
9.16 Dietetic fruit jellies and jams
9.17 Dietetic jelly recipes and formulas
9.18 Fruit butters
10: Canning of pickled products
Abstract
Acknowledgments
10.1 Introduction
10.2 Heat processing of acidified, low-acid, ‘pickled’ products
10.3 Pickled cucumbers
10.4 Pickled peppers
10.5 Sauerkraut
10.6 Pickled onions
10.7 Pickled beetroot
11: Mayonnaise and salad dressing products
Abstract
Acknowledgments
11.1 Introduction
11.2 Basic principles
11.3 Standards of identity
11.4 Ingredients
11.5 Formulas for mayonnaise and salad dressings
11.6 Manufacture of mayonnaise: batch method
11.7 Manufacture of salad dressing: batch method
11.8 Continuous methods for the manufacture of mayonnaise and salad dressing
11.9 Other operations in manufacturing
12: Packing dry or reduced-water-activity products
Abstract
12.1 Introduction
12.2 Peanuts
12.3 Coffee
12.4 Powdered milk
12.5 Jerky
12.6 Canned fruitcake
Part Four: Canning of Composite Products
13: Canning of soup
Abstract
13.1 Introduction
13.2 Soup stock and ingredients
13.3 A selection of recipes
14: Manufacture of canned baby foods
Abstract
Acknowledgments
14.1 Introduction
14.2 Quality control
14.3 In-plant inspection
14.4 Containers
14.5 Plant sanitation
14.6 Manufacturing
15: Canning of salads
Abstract
Acknowledgments
15.1 Introduction
15.2 Ingredients
15.3 Dressings for canned salads
15.4 Canned potato salads
15.5 Canned meat salads
15.6 Canned macaroni salad
Appendix
Glossary
Index
No. of pages: 534
Language: English
Published: September 4, 2015
Imprint: Woodhead Publishing
Hardback ISBN: 9780857096791
eBook ISBN: 9780857096876
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