Featherstone A Complete Course in Canning and Related Processes

Volume 1 Fundemental Information on Canning
14. Auflage 2015
ISBN: 978-0-85709-685-2
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 394 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

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

Autoren/Hrsg.

Featherstone, Susan

Inhaltsverzeichnis

1;Front Cover;1
2;Related titles;3
3;A Complete Course in Canning and Related Processes;4
4;Copyright;5
5;Contents;6
6;Woodhead Publishing Series in Food Science, Technology and Nutrition;12
7;Preface;24
8;Introduction;26
8.1;1 Why this series of books?;26
8.2;2 A brief history of canning technology;28
8.3;3 Nicholas Appert discovers and documents a safe way of heat-preserving food;28
8.4;4 The Appert food preservation method explained;30
8.5;5 The development of food microbiology;30
8.6;6 Packaging for heat-preserved foods;32
8.7;7 Convenience – the can opener is invented;33
8.8;8 Other forms of packing for “canned foods”;34
8.9;9 Developments in cannery equipment;34
8.10;10 Canned foods – a healthy option;35
8.11;11 The future of thermally processed foods;35
8.12;12 Are canned foods sustainable?;36
8.13;References;36
9;Part One - Business planning and regulations for canned foods;38
9.1;1 - Creating a business plan;40
9.1.1;1.1 Introduction;40
9.1.2;1.2 Proposed outline for a business plan;40
9.1.3;1.3 Conclusion;57
9.1.4;Acknowledgements;57
9.2;2 - Food regulations, standards, and labelling;58
9.2.1;2.1 Introduction;58
9.2.2;2.2 Codex Alimentarius;58
9.2.3;2.3 Food and drug administration in the United States of America;59
9.2.4;2.4 Principal requirements of food law;65
9.2.5;2.5 Current good manufacturing practice regulations;69
9.2.6;2.6 Food standards;76
9.2.7;2.7 Composition and labelling guidelines;78
9.2.8;2.8 Colour additives;86
9.2.9;2.9 Suggestions to foreign exporters and United States importers to expedite entries;87
9.2.10;2.10 Food plant inspection;88
9.2.11;2.11 US food standards;89
9.2.12;2.12 A general guide to canned food;92
9.2.13;Acknowledgements;98
9.2.14;References;98
9.3;3 - Kosher and halal food regulations;100
9.3.1;3.1 Introduction;100
9.3.2;3.2 Importance of the process;100
9.3.3;3.3 Major concerns;101
9.3.4;3.4 Equipment kosherisation or preparing for halal production;101
9.3.5;3.5 Who prepares the product?;103
9.3.6;3.6 Examples of a few special issues of concern;103
9.3.7;3.7 Kosher and halal supervision agencies;104
9.3.8;Acknowledgements;105
9.3.9;References;105
10;Part Two - Design and upkeep of canned food factories;106
10.1;4 - Plant location and construction;108
10.1.1;4.1 Introduction;108
10.1.2;4.2 Factors influencing plant location;109
10.1.3;4.3 Selecting a geographical area;110
10.1.4;4.4 Basic considerations in evaluating plant location;111
10.1.5;4.5 Site characteristics;113
10.1.6;4.6 Building a canning plant;113
10.1.7;4.7 Layout of a canning plant;119
10.1.8;4.8 Government regulations relating to building construction;121
10.1.9;4.9 Environmental considerations;121
10.1.10;Project impacts and their magnitude;122
10.1.11;4.10 Energy conservation considerations;127
10.1.12;4.11 Safety considerations;128
10.1.13;4.12 General guidance;129
10.1.14;References;130
10.2;5 - Sanitary design and equipment requirements;132
10.2.1;5.1 Introduction;132
10.2.2;5.2 Sanitary food plant buildings;132
10.2.3;5.3 Equipment requirements;133
10.2.4;5.4 Sanitary construction of food plant equipment;135
10.2.5;5.5 Food plant equipment design;135
10.2.6;5.6 Sanitation criteria for pipes, valves, and pumps;136
10.2.7;5.7 Care and use of temperature controllers and recorders;139
10.2.8;5.8 Equipment corrosion;140
10.2.9;5.9 Aseptic processing facilities;141
10.2.10;References;142
10.3;6 - Water;144
10.3.1;6.1 Introduction;144
10.3.2;6.2 Supply;144
10.3.3;6.3 Microbiological content of water;147
10.3.4;6.4 Disinfection of cannery water using chlorination;149
10.3.5;6.5 Other methods of cannery water disinfection;154
10.3.6;6.6 Canning water requirements;155
10.3.7;6.7 Water analysis;155
10.3.8;6.8 Chemicals in water;157
10.3.9;6.9 Water quality in vegetable canning;159
10.3.10;6.10 Water use and conservation;159
10.3.11;6.11 Protecting the water supply;164
10.3.12;References;165
10.4;7 - Energy supply and requirements;166
10.4.1;7.1 Introduction;166
10.4.2;7.2 Steam supply;166
10.4.3;7.3 Forms of steam;167
10.4.4;7.4 Properties of steam supply;168
10.4.5;7.5 Steam production;168
10.4.6;7.6 Cogeneration;170
10.4.7;7.7 Consumption demand;171
10.4.8;7.8 Steam requirements of products;172
10.4.9;7.9 Steam requirements: unit operations;173
10.4.10;7.10 Estimation of steam requirements;173
10.4.11;7.11 Suggestions for proper boiler maintenance;174
10.4.12;7.12 Air pollution;177
10.4.13;7.13 Energy conservation;178
10.4.14;Appendix 1: NFPA Bulletin 36-L on energy conservation;178
10.4.15;Acknowledgements;185
10.4.16;References;185
10.5;8 - Cleaning and sanitising;186
10.5.1;8.1 Introduction;186
10.5.2;8.2 Sanitation program;186
10.5.3;8.3 Cleaning;187
10.5.4;8.4 Sanitising;193
10.5.5;8.5 Sanitisers;195
10.5.6;8.6 Successful application of CIP chemicals;200
10.5.7;8.7 Equipment cleaning procedures;202
10.5.8;8.8 Sanitation and plant personnel;203
10.5.9;8.9 Machinery mould;204
10.5.10;8.10 Control of insects;205
10.5.11;Acknowledgement;208
10.5.12;Reference;208
10.6;9 - Food processing residuals treatment and disposal;210
10.6.1;9.1 Introduction;210
10.6.2;9.2 Factors considered in waste disposal problems;210
10.6.3;9.3 Methods of treatment and disposal of wastes;212
10.6.4;9.4 Biological methods for treatment of food-processing wastewaters;216
10.6.5;9.5 Chemical treatment to remove suspended solids – secondary treatment;216
10.6.6;9.6 Aeration–flotation process for removal of suspended solids;217
10.6.7;9.7 Odour control in cannery wastewater tanks;218
10.6.8;9.8 Disposal of waste by spray irrigation;219
10.6.9;9.9 Valorisation;220
10.6.10;Acknowledgements;221
10.6.11;References;221
11;Part Three - Canning operations;222
11.1;10 - Canning operations;224
11.1.1;10.1 Introduction;224
11.1.2;10.2 Receiving raw products and packaging materials;224
11.1.3;10.3 Separation of the edible portion;224
11.1.4;10.4 Washing;225
11.1.5;10.5 Size grading;227
11.1.6;10.6 Inspecting;227
11.1.7;10.7 Blanching;227
11.1.8;10.8 Peeling;229
11.1.9;10.9 Size reduction;231
11.1.10;10.10 In-plant handling of cans and can ends;231
11.1.11;10.11 Cleaning the cans;232
11.1.12;10.12 Filling;232
11.1.13;10.13 Vacuum in canned foods;233
11.1.14;10.14 Exhausting and vacuum closing;235
11.1.15;10.15 Can closing;237
11.1.16;10.16 Dud detector;238
11.1.17;10.17 Container coding;238
11.1.18;Acknowledgements;239
11.2;11 - Process room operations;240
11.2.1;11.1 Introduction;240
11.2.2;11.2 Commercial sterility in canned foods;240
11.2.3;11.3 Sterilisation metal (tinplate and or aluminium) cans in still, static, steam (discontinuous, non-agitating) retorts (summar...;242
11.2.4;11.4 Retort maintenance and testing;257
11.2.5;11.5 Postprocessing can handling;259
11.2.6;11.6 Precautions for safe canning operations;261
11.2.7;11.7 Important points for retort equipment operators;261
11.2.8;11.8 Monitoring of sterilisation;262
11.2.9;11.9 Sterilising glass containers in still, static (discontinuous, non-agitating) retorts (NFPA Bulletin 30-L, 5th edition);263
11.2.10;Appendix A: Cooling cans under pressure in retorts;269
11.2.11;References;275
11.3;12 - Sterilisation systems;276
11.3.1;12.1 Introduction;276
11.3.2;12.2 Pure-steam static batch retorts;277
11.3.3;12.3 Still-water immersion batch retorts;278
11.3.4;12.4 Still-water cascade and water-spray batch retorts;279
11.3.5;12.5 Crateless retorts;279
11.3.6;12.6 Rotating batch retorts;282
11.3.7;12.7 Horizontal circulating water retorts;284
11.3.8;12.8 High-speed reciprocating motion (Shaka®);285
11.3.9;12.9 Continuous rotary pressure cookers and coolers (reel and spiral cooker coolers);286
11.3.10;12.10 Hydrostatic sterilisers;290
11.3.11;12.11 Aseptic processing;293
11.3.12;12.12 Alternate thermal technologies;303
11.3.13;References;304
11.4;13 - Computer-integrated manufacturing;306
11.4.1;13.1 Introduction;306
11.4.2;13.2 Intelligent systems;307
11.4.3;13.3 Use of computers in the food industry;307
11.4.4;13.4 Application considerations;310
11.4.5;Acknowledgements;311
11.4.6;References;311
11.5;14 - Warehousing of canned foods;314
11.5.1;14.1 Introduction;314
11.5.2;14.2 Stacking and cased;314
11.5.3;14.3 Warehousing of uncased cans versus cased cans;315
11.5.4;14.4 Palletising;316
11.5.5;14.5 Bright stacking;317
11.5.6;14.6 Effect of warehouse temperature on quality;317
11.5.7;14.7 Effect of freezing on canned food;319
11.5.8;14.8 External can corrosion in the warehouse;319
11.5.9;14.9 Corrosion resulting from cannery operations;321
11.5.10;14.10 Secondary spoilage;322
11.5.11;Acknowledgements;322
12;Appendix;324
13;Glossary;350
14;Index;384

Leseproben

Introduction
1. Why this series of books?
The name of this series of books, A Complete Course in Canning and Related Processes, indicates that it is intended as a source of information on canned foods. The reader will find here factual and reliable data on all the important facets of canned foods, such as product formulations, manufacturing procedures, food laws, sanitation, sterilisation, spoilage, containers, food plant characteristics, warehousing, and others. This 14th edition of these books builds on the excellent foundations laid by the authors who contributed to the original articles that were published in the early 1900s in the magazine The Trade, published in Baltimore in the United States of America (it was later called The Canning Trade and is now called Food Production Management). In 1906 the articles were published in a book entitled A Complete Course in Canning: Being a Thorough Exposition of the Best Practical Methods of Hermetically Sealing Canned Foods, and Preserving Fruits and Vegetables: Originally Republished from the Serial Articles Appearing in ‘The Canning Trade,’ the Canned Food Authority. This book was regularly updated with contributions from various authors, and between 1969 and 1987 the 9th through the 12th editions were edited by Dr Anthony Lopez. Originally there was only one book, but to live up to the name of “complete” in 1975 the 10th edition was expanded into two volumes, and in 1987 the 12th edition was further expanded into three volumes. In 1996 the 13th edition was edited by Dr Douglas L. Downing. When this work first appeared as a serial article in the pages of The Trade, the claim “complete” seemed boastful, if not questionable. At the beginning of the twentieth century, the canning industry was, if not in its infancy, at best in its kindergarten age and the amount of production was a fraction of what it is today. Factory equipment and layout were crude and just commencing to develop; quality and grades of products were as varied and as numerous as the producers, because food laws were then nonexistent. Science, as applied to canning and food preservation, was just looming on the horizon. There were no set, definite formulae, except those that experience had taught through dint of heavy cost and that were accordingly carefully nursed and protected by their possessors, the “expert processors.” These “expert processors” lorded over the work and the men who employed them and refused to divulge their “secrets.” Losses from spoilage, as well as from poor quality, were accepted as normal. At the turn of the century, the industry had little or no scientific knowledge or assistance to depend upon. The fact that there were no definite formulae obtainable, in printed form or otherwise, at that time, brought the canners of that day, and the new men wishing to enter the industry in particular, to The Canning Trade, as the sole source of canning information, asking for direction on the canning of the particular product in which they were interested. Since his earliest association with the industry, in the founding of The Trade, later called The Canning Trade, in 1878, its first editor, Edward S. Judge, began the accumulation of information on processing and handling, keeping these findings in a big black book – a sort of treasure chest. From this source of information, typewritten recipes/formulae were given free to inquirers. The demand was so heavy that it forced consideration of publication of the information in the weekly issues of the industry’s journal, The Canning Trade. To get more recipes, a competition was set up that offered several thousand dollars in prizes for the best, or most complete, formulae for the canning, preserving, or pickling of all the various products, the stipulation being that all offerings became the publisher’s property, whether or not they won prizes. Responses were prompt and plentiful, coming from all manner of “processors,” expert chefs, cooks, etc., including the most famous and most experienced. The awards were paid, and then began the compilation of the work. A Complete Course in Canning was, accordingly, the expression of the best experience existent, its formulae as dependable as possible. As in previous revisions of this book, this 14th edition has been brought up to date. The aim and desire of these revisions has been to help producers advance the safety and success of food production of this kind, to warn against the dangers and the pitfalls, to keep producers upon safe ground, and to make products safe for public consumption. A Complete Course in Canning, as the textbook of this industry, used as it is throughout the entire world, affords the opportunity to put information into the hands of the individuals who need it and can make the best use of it. It is intended to be a compendium of the industry’s researches and studies. This 14th edition has more detail on food microbiology and a new chapter on microbiological and nonmicrobiological spoilage. To keep abreast of a very important subject for today’s canners, there is a new chapter on reducing energy consumption. The series of books has been converted to primarily metric and centigrade and the focus is more on general canning legislation and guidelines and is less specifically aimed at the American canner but does use the excellent base of the U.S. FDA and USDA legislation and guidelines, which have been used as building blocks for much of the text. Mechanical equipment and construction of the factory itself have so advanced and improved that no canner should fail to check carefully with the latest and best sources of information. To that end, they should consult the builders of factory buildings, makers of canning and preserving machinery, manufacturers of metal and glass containers, commercial horticulturalists, specialists in food labels, etc. Every such firm willingly furnishes detailed information, without obligation, and their recommendations can be relied upon. It is impossible to lay down a uniform factory plan, mechanical equipment, or label design. Every individual or firm wants to carry out personal ideas or desires, and it is well that this is so; but we urge all to call in these experts and have confidence in them, as a surety that the best possible job, under the circumstances, in quality, safety, and cost of production, is being done. Despite the fact that the greatest care has been exercised in the preparation of the recipes, formulae, times, and directions given in this book, they should, nevertheless, be taken largely as suggestive only, as a reliable working basis, to be altered or changed to fit particular conditions. The formulae given herein are practical and ready to use; they have all been tried and proven, but a change in temperature, altitude, or raw material quality or composition; difference in soil or fertiliser used; a wet or dry season; and a hundred and one other causes may necessitate a change in the process. As was said in the first edition of this book, and repeated here: “there is one reservation that goes with this: ‘Considerable Common Sense Must Be Added To All Recipes and Formulae.’ As a result, “No Large Pack of a New Product Should Ever Be Produced Until a Trial Batch Has Been Made.” To quote the last paragraph from the Introduction in the first edition of this work: “If used judiciously, in this manner, these formulae will be found satisfactory, differing possibly with different processors, as is natural, but worthy of the high approval set upon them when they were first published.” Keeping careful check upon raw materials received, and on factory operations as they progress, may save heavy losses from spoilage or a lowering of quality. It is too late to check after the product is in the warehouse. Similarly, all the guidance and information given should be considered and then adapted accordingly to the specific factory and processing conditions and product type. 2. A brief history of canning technology
It is more than two centuries (Figure 1) since Nicholas Appert published his book in which he documented his methods for producing heat-preserved foods in hermetically sealed containers. His invention has been incredibly successful and has contributed in a significant way to the improvement of nutrition and health of consumers all over the world. Today approximately 50 billion1 (Featherstone, 2012) cans of food are manufactured and consumed every year, globally. 3. Nicholas Appert discovers and documents a safe way of heat-preserving food
The sixteenth and seventeenth centuries were a time of great scientific advancement in the areas of chemistry, mathematics, and physics. This was known as the Scientific Revolution, which laid the foundation for the Age of Enlightenment in the eighteenth century, a period in which science became popular with the ordinary person, and an increasingly literate population was hungry for knowledge, for information, and to learn. Evening science lectures, with demonstrations, were very popular as a form of entertainment for the working class. In addition, the Industrial Revolution was taking place in Europe in the eighteenth and nineteenth centuries. Great strides were made in the areas of textiles, steam generation, and metallurgy. Steam generation was much more efficient; fossil fuels were used for the first time, instead of wood-based fuel, resulting in a much more efficient source of energy. Advances in mining techniques and metal-working, especially iron founding, resulted in many new uses...