A complete course in canning and related processes
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書誌事項
A complete course in canning and related processes
（Woodhead Publishing in food science, technology and nutrition, number 281）
Elsevier, c2015
14th ed
- v. 2 : hbk
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注記
Includes bibliographical references and index
Also published electronically
収録内容
- v. 2. Microbiology, packaging, HACCP and ingredients
内容説明・目次
内容説明
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.
目次
Related titles
Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Introduction
Part One. Microbiological hazards and process control
1. Microbiology of canned foods
1.1. Introduction
1.2. Key micro-organisms in food microbiology
1.3. Controlling the growth of micro-organisms
1.4. Important fungi in the food industry
1.5. Important bacteria in the food industry
1.6. Botulism
2. Spoilage of canned foods
2.1. Introduction
2.2. Types of spoilage of canned foods
2.3. Sources of contamination
2.4. Spoilage of canned vegetables
2.5. Microbiological standards for ingredients
3. Heat penetration determinations and thermal process calculations
3.1. Introduction
3.2. pH classification of canned foods
3.3. Thermal death time
3.4. HTST processing
3.5. Inoculated pack studies
3.6. HP determinations
3.7. Process establishment methods
3.8. Process calculation methods
3.9. Some causes of unreliable heat penetration data
3.10. HTST: a special type of heat penetration test
3.11. Summary
4. Optimising retort operations for canned goods
4.1. Introduction
4.2. Optimising the thermal process to reduce overprocessing
4.3. Changing the processing regime from low-acid sterilisation to pasteurisation
4.4. New thermal technologies
4.5. Converting batch processes to continuous processing
4.6. Summary
Part Two. Containers and ingredients
5. Metal containers for canned foods
5.1. Introduction
5.2. Types of cans
5.3. Can manufacture
5.4. Can lacquers
5.5. Tinplate can corrosion
5.6. Corrosion attributable to canning practices
5.7. Corrosion attributable to storage conditions
5.8. Can seam inspection
5.9. Storage and shipping of cans
5.10. Aluminium cans
5.11. Conclusion
6. Glass and plastic containers for canned foods
6.1. Introduction
6.2. Vacuum closures for glass - general characteristics
6.3. Factors effecting vacuum formation
6.4. 'Cold-water vacuum check' method
6.5. Vacuum closure application for glass containers
6.6. Auxiliary equipment
6.7. Closures for glass containers
6.8. Vacuum sealing
6.9. Coding
6.10. Processing glass containers
6.11. Packaging of food in plastic containers
6.12. Food contact and migration
6.13. Choice of plastic container
6.14. Sealing techniques
6.15. Warehousing and transportation
6.16. Plastic package recycle potential
6.17. Conclusion
7. Retortable flexible containers for food packaging
7.1. Introduction
7.2. Structure of flexible containers
7.3. Retort pouch manufacture
7.4. Quality assurance in retort pouch manufacture
7.5. Filling
7.6. Sealing
7.7. Processing/sterilization
7.8. Quality control tests for pouch laminate, pouch, and semirigid containers
7.9. Advantages of using retortable flexible containers
7.10. The disadvantages of flexible containers
8. Ingredients used in the preparation of canned foods
8.1. Introduction
8.2. Food additives
8.3. Salt, salt tablets, and combination tablets in canning
8.4. Carbohydrates in canning and preserving
8.5. Spices, essential oils, and oleoresins
8.5.2. Essential oils and oleoresins
8.6. Textured vegetable proteins
8.7. Monosodium glutamate
8.8. Water-soluble gums (hydrocolloids)
8.9. Emulsifiers (surfactants)
8.10. Colour additives
8.11. Preservatives
8.12. Acidulants
8.13. Firming agents
8.14. Alternative sweeteners and fat replacers
Part Three. Safety and quality
9. Hazard analysis and critical control point (HACCP) systems in food canning
9.1. Introduction
9.2. The NACMCF summary of the HACCP system
Appendix A. Examples of questions to be considered in a hazard analysis
Appendix B (N.B. Appendix B was extracted from Committee's November 1989 HACCP document.)
Appendix C
Appendix D. Examples of HACCP records
Appendix E. Examples of verification activities
10. In-plant quality control in food canning operations
10.1. Introduction
10.2. Quality control department
10.3. Control of factory operations
10.4. Examination of line samples
10.5. Examination of water
10.6. Testing canned foods
10.7. Purchasing raw products for canning
10.8. The past and future of quality control
11. Dealing with consumer complaints and market recalls in food canning
11.1. Introduction
11.2. Recording complaints
11.3. Responding to complaints
11.4. Product tampering
11.5. Traceability
11.6. Product recalls
11.7. Sample forms
Appendix
Glossary
Index
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