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

By D.L. Downing (Auth.)

The thirteenth version of a whole direction in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This e-book 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; foodstuff plant managers; product examine and improvement experts; meals apparatus brands and salesmen; agents; and meals providers. the 3 books include a complete of over 1650 pages.

Dr Donald Downing, Professor of nutrients processing, ny Agricultural test Station, Cornell college, Geneva, ny, has introduced jointly many matters, heretofore unpublished, as a unit. the target was once to make the books so accomplished that they disguise all levels of processing and so whole that they can be used as textbooks in nutrients know-how classes, in addition to reference manuals and guideline books for all of the nutrition processing undefined, lay contributors, in addition to the pro nutrients technologist.

This new version has been completely revised and increased over past variants, having new sections, new items and strategies, and covers matters from making a marketing strategy and making plans a nutrition 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

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C) An experimentally inoculated pack must be made before initial start-up of any processing line to produce a newly formulated product for which there are insufficient processing data. Known members of bacterial spores having a predetermined heat resistance in the specific product are added to the formulated food, and then the product is heat processed through the line at selected times and/or temperatures to yield greater thermal processing values. Attempts are made to select processing values to assure some spoilage by the added spores at the lower processing levels.

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. Cans should not be rolled on double seams. 11. Replace all worn and frayed belting, can retarders, and/or cushions with new non-porous material. 12. All tracks and belts, which come into contact with can seams, should be thoroughly scrubbed and sanitized at intervals frequent enough to prevent bacterial buildup. GENERAL SOURCES AND CONTROL OF SPOILAGE DUE TO CONTAMINATION Process efficiency depends in large measure upon type and number of microorganisms in the product at the time of processing.

Flushing and cooling may be conveniently accomplished by connecting a cold water line into the steam supply line adjacent to the mixer and blending tank. b. Circulatine svstems. Product circulating pipes should be thoroughly cleaned at the end of a day's production. There may be occasions when more frequent cleanings are necessary, for example, if all pipe sections within the system are not completely full during operation. Whole Kernel With this product, special care is required to prevent contact with wooden equipment.

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