Food Canning Technology

by Larousse, Jean; Brown, Bruce E.

• ISBN13: 9780471186106
• ISBN10: 0471186104
• Edition: 1st
• Format: Hardcover
• Copyright: 1996-12-27
• Publisher: Wiley-VCH

Summary

Food Canning Technology Edited By Jean Larousse Bruce E. Brown 'ˆ— This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. 'ˆ— It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. 'ˆ— Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.

Author Biography

Jean Larousse and Bruce E. Brown are the authors of Food Canning Technology, published by Wiley.

Table of Contents

Preface	xi	(6)
Acknowledgements	xvii	(2)
Introduction	xix
PART I. Raw Materials	1	(150)
Chapter 1. Meat and Fish	3	(44)
1.1 Introduction	3	(2)
1.2 Structure and Composition of Muscle Tissue	5	(10)
1.3 Rigor Mortis and Associated Enzymatic Reactions	15	(14)
1.4 Maturation	29	(12)
Bibliography	41	(6)
Chapter 2. Fruit and Vegetables	47	(42)
2.1 Products	48	(1)
2.2 Problems	49	(3)
2.3 The Vegetable Cell	52	(4)
2.4 Metabolic Activity	56	(7)
2.5 Maturation	63	(9)
2.6 Growth and Germination	72	(1)
2.7 Senescence and Harvested Organs	72	(2)
2.8 Principle Factors in the Survival of Vegetable Products	74	(8)
2.9 Conclusion	82	(1)
Bibliography	83	(6)
Chapter 3. Microbiological Aspects	89	(28)
3.1 Introduction	89	(1)
3.2 Micoorganisms of Concern	90	(11)
3.3 Sources of Microbial Contamination	101	(4)
3.4 Evolution of the Microbial Flora During Preparation and Handling	105	(7)
3.5 Conclusion	112	(1)
Bibliography	112	(5)
Chapter 4. Thermobacteriology	117	(34)
4.1 Introduction	117	(1)
4.2 Thermal Resistance	117	(5)
4.3 Determining Thermal Resistance	122	(6)
4.4 Evaluation of Thermal Resistance Data	128	(12)
4.5 Continuous Flow Thermal Processes	140	(3)
4.6 Kinetics of Destruction or Formation	143	(2)
4.7 Statistical Concept of the Risk of Instability	145	(2)
4.8 Conclusion	147	(1)
Bibliography	148	(3)
Part II. Reception and Preparation of Raw Materials	151	(226)
II.1 Introduction	151	(1)
II.2 Production and Harvesting Areas	151	(1)
II.3 Establishment: Design and Facilities	152	(3)
II.4 Cleaning and Disinfection	155	(1)
II.5 Water	156	(2)
II.6 Personal	158	(1)
II.7 Raw Material Reception	159	(2)
Chapter 5. Reception and Preparation of Fruit and Vegetables	161	(46)
5.1 Introduction	161	(1)
5.2 Raw Material Supply	161	(6)
5.3 Reception and Storage	167	(1)
5.4 Cleaning	168	(7)
5.5 Sorting by Size	175	(7)
5.6 Peeling and Trimming	182	(3)
5.7 Size Reduction (Cutting and Segmentation)	185	(4)
5.8 Blanching	189	(5)
5.9 Packing (Filling)	194	(4)
5.10 Packing Media (Cover Liquids)	198	(3)
5.11 Head Space Vacuum	201	(1)
5.12 Product Movement and Transfer	202	(1)
5.13 Conclusion	203	(1)
Bibliography	203	(4)
Chapter 6. Fruit and Vegetable Preparation--Practical Applications	207	(28)
6.1 Sweet Corn	207	(3)
6.2 Peas	210	(1)
6.3 Spinach	211	(1)
6.4 Cherries	212	(2)
6.5 Peaches	214	(2)
6.6 Pears	216	(1)
6.7 Small Red Fruits	217	(1)
6.8 Tomato Products	218	(1)
6.9 Summary	229	(1)
Bibliography	230	(5)
Chapter 7. Preparation of Meat and Meat Products	235	(30)
7.1 Raw Material Quality	235	(11)
7.2 Reception and Storage	246	(6)
7.3 Preparation Operations	252	(7)
7.4 Raw Material Requirements and Preparation of Specific Products	259	(4)
Bibliography	263	(2)
Chapter 8. Preparation of Fish and Shellfish for Canning	265	(32)
8.1 Introduction	265	(1)
8.2 Raw Material Quality	265	(14)
8.3 Reception	279	(1)
8.4 Preparation	280	(7)
8.5 Containers	287	(1)
8.6 Some Specific Canned Fish Products	288	(7)
Bibliography	295	(2)
Chapter 9. Containers for Canned Foods	297	(36)
9.1 Introduction	297	(1)
9.2 Metal Containers	298	(15)
9.3 Glass Containers and Metal Closures (Caps)	313	(7)
9.4 Plastic Containers	320	(10)
Bibliography	330	(3)
Chapter 10. Controlling Container Quality	333	(44)
10.1 Introduction	333	(1)
10.2 Metal Containers	334	(21)
10.3 Glass Containers and Their Closures	355	(5)
10.4 Plastic Containers	360	(8)
10.5 Automatic Continuous In-Line Inspection Systems	368	(5)
Bibliography	373	(4)
Part III. Thermal Processing	377	(226)
III.1 Introduction	377	(6)
Chapter 11. Heat Penetration in Canned Foods--Theoretical Considerations	383	(42)
11.1 Introduction	383	(1)
11.2 Heat Penetration in Canned Foods	384	(4)
11.3 Modelling Heat Penetration	388	(22)
11.4 Applying the Models	410	(8)
Bibliography	418	(7)
Chapter 12. Determination of Heat Penetration Parameters	425	(26)
12.1 Introduction	425	(1)
12.2 Temperature Distribution Studies	425	(11)
12.3 Heat Penetration Studies	436	(6)
12.4 Derivation of the Heat Penetration Parameters	442	(7)
Bibliography	449	(2)
Chapter 13. Thermal Processes-Development, Validation, Adjustment, and Control	451	(38)
13.1 Introduction	451	(1)
13.2 Derivation of Process Lethality or Sterilization Value (SV)	452	(15)
13.3 Changing Container Size and Shape	467	(5)
13.4 Changing the Process Temperatures	472	(1)
13.5 Changing the Initial Temperature (Tih)	473	(1)
13.6 The Personal Computer (PC) and Software for Thermal Process Calculations	474	(2)
13.7 Process Verification and Validations	476	(1)
13.8 Process Control	477	(10)
Bibliography	487	(2)
Chapter 14. Thermal Processing Equipment and Systems	489	(42)
14.1 Introduction	489	(6)
14.2 Batch Retorting Systems	495	(16)
14.3 Continuous Retorting Systems	511	(18)
14.4 Conclusion	529	(1)
Bibliography	529	(2)
Chapter 15. Aseptic Processing and Packaging: Methods, Equipment and Materials	531	(40)
15.1 Introduction	531	(1)
15.2 Thermal processing	532	(24)
15.3 Sterilization of Food Contact Surfaces and Packaging	556	(9)
15.4 Sterile Air and Other Gases	565	(1)
Bibliography	566	(5)
Chapter 16. Aseptic Processing and Packaging: Commercial Applications	571	(32)
16.1 Introduction	571	(1)
16.2 General Hygenic and Control Considerations	571	(7)
16.3 Thermal Processing Methods - Applications	578	(10)
16.4 Aseptic Packaging	588	(12)
16.5 In-Container Thermal Processing Followed by Aseptic Closure	600	(1)
Bibliography	601	(2)
Part IV. Postprocess Product Handling and Quality	603	(62)
Chapter 17. Postprocess Container Handling and Storage	607	(26)
17.1 Introduction	607	(3)
17.2 Good Hygienic Practices For Postprocess Container Handling	610	(8)
17.3 Preparation for Shipping and Storage	618	(7)
17.4 Corrosion	625	(4)
Bibliography	629	(4)
Chapter 18. Quality Assurance of the End Product	633	(32)
18.1 Introduction	633	(1)
18.2 Hazard Analysis and Critical Control Point System	634	(9)
18.3 End Product Evaluation	643	(13)
18.4 Investigation of Some End-Product Problems and Some Solutions	656	(6)
Bibliography	662	(3)
Appendix 1. The Codex Alimentarius Guidelines Procedures to Establish Microbiological Causes of Spoilage in Low-Acid and Acidified Low-Acid Canned Foods	665	(26)
Appendix 1A An Example of a Product Identification and History Inquiry Form	683	(2)
Appendix 1B Procedures for Microbiological Analysis of the Analytical Sample	685	(6)
Appendix 2 The Codex Alimentarius Guidelines for the Salvage of Canned Foods Exposed to Adverse Conditions	691	(10)
Index	701