Featherstone A Complete Course in Canning and Related Processes

Volume 2: Microbiology, Packaging, HACCP and Ingredients
14. Auflage 2014
ISBN: 978-0-85709-686-9
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 376 Seiten

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

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students 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 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 labelling 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 others.

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;10
7;Preface;22
8;Introduction;24
8.1;1 Why this series of books?;24
8.2;2 A brief history of canning technology;26
8.3;3 Nicholas Appert discovers and documents a safe way of heat-preserving food;26
8.4;4 The Appert food preservation method explained;28
8.5;5 The development of food microbiology;28
8.6;6 Packaging for heat-preserved foods;30
8.7;7 Convenience – the can opener is invented;31
8.8;8 Other forms of packing for “canned foods”;32
8.9;9 Developments in cannery equipment;32
8.10;10 Canned foods – a healthy option;33
8.11;11 The future of thermally processed foods;33
8.12;12 Are canned foods sustainable?;34
8.13;References;34
9;Part One -
Microbiological hazards andprocess control;36
9.1;1 - Microbiology of canned foods;38
9.1.1;1.1 Introduction;38
9.1.2;1.2 Key micro-organisms in food microbiology;39
9.1.3;1.3 Controlling the growth of micro-organisms;42
9.1.4;1.4 Important fungi in the food industry;50
9.1.5;1.5 Important bacteria in the food industry;52
9.1.6;1.6 Botulism;56
9.1.7;References;60
9.2;2 - Spoilage of canned foods;62
9.2.1;2.1 Introduction;62
9.2.2;2.2 Types of spoilage of canned foods;64
9.2.3;2.3 Sources of contamination;69
9.2.4;2.4 Spoilage of canned vegetables;75
9.2.5;2.5 Microbiological standards for ingredients;76
9.2.6;References;77
9.3;3 - Heat penetration determinations and thermal process calculations;78
9.3.1;3.1 Introduction;78
9.3.2;3.2 pH classification of canned foods;79
9.3.3;3.3 Thermal death time;81
9.3.4;3.4 HTST processing;82
9.3.5;3.5 Inoculated pack studies;83
9.3.6;3.6 HP determinations;84
9.3.7;3.7 Process establishment methods;86
9.3.8;3.8 Process calculation methods;87
9.3.9;3.9 Some causes of unreliable heat penetration data;90
9.3.10;3.10 HTST: a special type of heat penetration test;91
9.3.11;3.11 Summary;92
9.3.12;References;93
9.4;4 - Optimising retort operations for canned goods;94
9.4.1;4.1 Introduction;94
9.4.2;4.2 Optimising the thermal process to reduce overprocessing;95
9.4.3;4.3 Changing the processing regime from low-acid sterilisation to pasteurisation;98
9.4.4;4.4 New thermal technologies;102
9.4.5;4.5 Converting batch processes to continuous processing;103
9.4.6;4.6 Summary;105
9.4.7;References;106
10;Part Two -
Containers and ingredients;108
10.1;5 - Metal containers for canned foods;110
10.1.1;5.1 Introduction;110
10.1.2;5.2 Types of cans;110
10.1.3;5.3 Can manufacture;112
10.1.4;5.4 Can lacquers;116
10.1.5;5.5 Tinplate can corrosion;121
10.1.6;5.6 Corrosion attributable to canning practices;124
10.1.7;5.7 Corrosion attributable to storage conditions;128
10.1.8;5.8 Can seam inspection;130
10.1.9;5.9 Storage and shipping of cans;147
10.1.10;5.10 Aluminium cans;148
10.1.11;5.11 Conclusion;151
10.1.12;Reference;152
10.2;6 - Glass and plastic containers for canned foods;154
10.2.1;6.1 Introduction;154
10.2.2;6.2 Vacuum closures for glass – general characteristics;154
10.2.3;6.3 Factors effecting vacuum formation;154
10.2.4;6.4 ‘Cold-water vacuum check’ method;155
10.2.5;6.5 Vacuum closure application for glass containers;156
10.2.6;6.6 Auxiliary equipment;156
10.2.7;6.7 Closures for glass containers;156
10.2.8;6.8 Vacuum sealing;157
10.2.9;6.9 Coding;158
10.2.10;6.10 Processing glass containers;159
10.2.11;6.11 Packaging of food in plastic containers;160
10.2.12;6.12 Food contact and migration;160
10.2.13;6.13 Choice of plastic container;161
10.2.14;6.14 Sealing techniques;169
10.2.15;6.15 Warehousing and transportation;170
10.2.16;6.16 Plastic package recycle potential;170
10.2.17;6.17 Conclusion;171
10.2.18;Reference;171
10.3;7 - Retortable flexible containers for food packaging;172
10.3.1;7.1 Introduction;172
10.3.2;7.2 Structure of flexible containers;173
10.3.3;7.3 Retort pouch manufacture;174
10.3.4;7.4 Quality assurance in retort pouch manufacture;175
10.3.5;7.5 Filling;176
10.3.6;7.6 Sealing;176
10.3.7;7.7 Processing/sterilization;176
10.3.8;7.8 Quality control tests for pouch laminate, pouch, and semirigid containers;178
10.3.9;7.9 Advantages of using retortable flexible containers;180
10.3.10;7.10 The disadvantages of flexible containers;180
10.3.11;References;181
10.4;8 - Ingredients used in the preparation of canned foods;182
10.4.1;8.1 Introduction;182
10.4.2;8.2 Food additives;182
10.4.3;8.3 Salt, salt tablets, and combination tablets in canning;185
10.4.4;8.4 Carbohydrates in canning and preserving;189
10.4.5;8.5 Spices, essential oils, and oleoresins;203
10.4.6;8.6 Textured vegetable proteins;207
10.4.7;8.7 Monosodium glutamate;209
10.4.8;8.8 Water-soluble gums (hydrocolloids);211
10.4.9;8.9 Emulsifiers (surfactants);227
10.4.10;8.10 Colour additives;228
10.4.11;8.11 Preservatives;233
10.4.12;8.12 Acidulants;238
10.4.13;8.13 Firming agents;242
10.4.14;8.14 Alternative sweeteners and fat replacers;243
10.4.15;References;246
11;Part Three -
Safety and quality;248
11.1;9 - Hazard analysis and critical control point (HACCP) systems in food canning;250
11.1.1;9.1 Introduction;250
11.1.2;9.2 The NACMCF summary of the HACCP system;251
11.1.3;Appendix A. Examples of questions to be considered in a hazard analysis;263
11.1.4;Appendix B (N.B. Appendix B was extracted from Committee’s November 1989 HACCP document.);265
11.1.5;Appendix C;267
11.1.6;Appendix D. Examples of HACCP records;268
11.1.7;Appendix E. Examples of verification activities;268
11.1.8;Recommended reading;269
11.2;10 - In-plant quality control in food canning operations;270
11.2.1;10.1 Introduction;270
11.2.2;10.2 Quality control department;270
11.2.3;10.3 Control of factory operations;273
11.2.4;10.4 Examination of line samples;277
11.2.5;10.5 Examination of water;277
11.2.6;10.6 Testing canned foods;278
11.2.7;10.7 Purchasing raw products for canning;286
11.2.8;10.8 The past and future of quality control;287
11.2.9;Recommended reading;289
11.3;11 - Dealing with consumer complaints and market recalls in food canning;290
11.3.1;11.1 Introduction;290
11.3.2;11.2 Recording complaints;291
11.3.3;11.3 Responding to complaints;291
11.3.4;11.4 Product tampering;292
11.3.5;11.5 Traceability;293
11.3.6;11.6 Product recalls;293
11.3.7;11.7 Sample forms;301
11.3.8;Recommended reading;307
12;Appendix;308
13;Glossary;334
14;Index;368