(Ebook) A complete course in canning and related processes Volume 1 Fundamental information on canning 14th Edition by Susan Featherstone ISBN 9780857096777 085709677X

(Ebook) A complete course in canning and related processes Volume 1 Fundamental information on canning 14th Edition by Susan Featherstone ISBN 9780857096777 085709677X

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ISBN 10: 085709677X
ISBN 13: 780857096777
Author: Susan Featherstone

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

(Ebook) A complete course in canning and related processes Volume 1 Fundamental information on canning 14th Edition Table of contents:

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

11.8. Monitoring of sterilisation

11.9. Sterilising glass containers in still, static (discontinuous, non-agitating) retorts (NFPA Bulletin 30-L, 5th edition)

Appendix A: Cooling cans under pressure in retorts

12. Sterilisation systems

12.1. Introduction

12.2. Pure-steam static batch retorts

12.3. Still-water immersion batch retorts

12.4. Still-water cascade and water-spray batch retorts

12.5. Crateless retorts

12.6. Rotating batch retorts

12.7. Horizontal circulating water retorts

12.8. High-speed reciprocating motion (Shaka®)

12.9. Continuous rotary pressure cookers and coolers (reel and spiral cooker coolers)

12.10. Hydrostatic sterilisers

12.11. Aseptic processing

12.12. Alternate thermal technologies

13. Computer-integrated manufacturing

13.1. Introduction

13.2. Intelligent systems

13.3. Use of computers in the food industry

13.4. Application considerations

14. Warehousing of canned foods

14.1. Introduction

14.2. Stacking and cased

14.3. Warehousing of uncased cans versus cased cans

14.4. Palletising

14.5. Bright stacking

14.6. Effect of warehouse temperature on quality

14.7. Effect of freezing on canned food

14.8. External can corrosion in the warehouse

14.9. Corrosion resulting from cannery operations

14.10. Secondary spoilage

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Tags: Susan Featherstone, canning, related processes, Fundamental information