By D.L. Downing (Auth.)
The thirteenth version of an entire path in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This publication has been absolutely revised and up-to-date via Dr Donald Downing.
The books are a technical reference and textbooks for college students of nutrition know-how; foodstuff plant managers; product examine and improvement experts; nutrients apparatus brands and salesmen; agents; and foodstuff providers. the 3 books comprise a complete of over 1650 pages.
Dr Donald Downing, Professor of foodstuff processing, manhattan Agricultural test Station, Cornell college, Geneva, manhattan, has introduced jointly many matters, heretofore unpublished, as a unit. the target was once to make the books so entire that they conceal all levels of processing and so whole that they can be used as textbooks in nutrition expertise classes, in addition to reference manuals and guideline books for the entire nutrition processing undefined, lay participants, in addition to the pro nutrition technologist.
This re-creation has been completely revised and improved over prior versions, having new sections, new items and approaches, and covers topics from making a marketing strategy and making plans a meals processing operation, via processing and into the warehousing of the completed product
Read or Download A Complete Course in Canning and Related Processes. Microbiology, Packaging, HACCP and Ingredients PDF
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Additional resources for A Complete Course in Canning and Related Processes. Microbiology, Packaging, HACCP and Ingredients
The reuse of hot flume water may aggravate contamination; it is advisable to use only cold water for fluming purposes. Fillers Filling machines used with low-acid products may become contaminated with spoilage bacteria, especially when the filler is maintained at temperatures within thermophilic growth range. This might occur during operation from contact with a heated product, or during shutdown periods from leakage of steam supply valves. Fillers should be dismantled and cleaned as frequently as practicable.
B) The consistency of each batch of product must be measured, controlled, and recorded. If the consistency changes during heat processing, the change must be taken into consideration in establishing a safe process. A procedure to lower the consistency of a given batch as it is made up or provisions for correcting mistakes in formulation must be available. If variations in ingredients cause the batch to be too thick for appropriate agitation, adding water may be appropriate as a corrective measure.
Container orientation in retort 4. Size and shape of container 5. Material of which container is made 6. Headspace 7. Fill-in weight 8. Method of product preparation 9. Ratio of solid to liquid 10. Kind, size, shape, and arrangement of particles 11. Consistency of product 12. Initial product temperature (IT) 13. Heating medium A discussion of the equipment needed to carry out a heat penetration test, of a procedure for making a heat penetration test, and a description of heat penetration curves follows.