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A Complete Course in Canning and Related Processes. by D.L. Downing (Auth.)

By D.L. Downing (Auth.)

The thirteenth version of a whole path in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This publication has been completely revised and up to date through Dr Donald Downing.

The books are a technical reference and textbooks for college kids of meals know-how; meals plant managers; product study and improvement experts; foodstuff gear brands and salesmen; agents; and foodstuff providers. the 3 books comprise a complete of over 1650 pages.

Dr Donald Downing, Professor of meals processing, long island Agricultural scan Station, Cornell collage, Geneva, manhattan, has introduced jointly many topics, heretofore unpublished, as a unit. the target was once to make the books so complete that they conceal all stages of processing and so entire that they can be used as textbooks in meals know-how classes, in addition to reference manuals and guide books for the entire foodstuff processing undefined, lay participants, in addition to the pro nutrients technologist.

This new version has been absolutely revised and improved over past variants, having new sections, new items and techniques, and covers matters from making a marketing strategy and making plans a meals processing operation, via processing and into the warehousing of the completed product

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Additional info for A Complete Course in Canning and Related Processes. Microbiology, Packaging, HACCP and Ingredients

Sample text

4) Concentration of PumDkin luice. The juice from the press is discarded, but, in some cases, it is concentrated and added back to the pumpkin at the finisher. This system is satisfactory, if general packing procedure keeps contamination at a low level, but the contamination level is increased as the volume of juice is reduced by evaporation, and any contamination present is returned to the product. Spinach (1) Washers. Spinach washers include “immersion”, “spray-rotary” and “spray-belt” types; they are used individually, or in combination; the washer’s primary function is to remove grit and adhering soil, along with any soil-borne bacteria.

Thus, blanching also serves as a cleaning step, though not usually considered one. With frozen vegetables, most viable microorganisms in the final product are introduced at processing stages following the blanch. Equipment such as cutters and slicers are often significant sources of contamination, because they MICROBIOLOGY OF CANNED FOODS 35 are difficult to clean. Belts can be a problem, although many factories prevent growth on them by continuous cleaning with chlorinated water sprays. Number of Microorganisms Predominant types.

7. In pressure cooling, maintain adequate retort pressure for a sufficient time to prevent permanent distortion of can ends. 8. Inspect the container handling system periodically from the closing machine to the caser. Where rough handling of the container is apparent, smooth out the operation to minimize seam damage. 9. Dry the containers after cooling and before discharge into the container handling system. 10. When containers are handled on belt conveyors, lowerators or belt elevators, construct these units so as to minimize contact by the belt with the double seam.

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