By D.L. Downing (Auth.)
The thirteenth version of a whole path in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This publication has been completely revised and up-to-date by way of Dr Donald Downing.
The books are a technical reference and textbooks for college students of nutrition know-how; nutrition plant managers; product learn and improvement experts; nutrients apparatus brands and salesmen; agents; and nutrients providers. the 3 books comprise a complete of over 1650 pages.
Dr Donald Downing, Professor of nutrients processing, ny Agricultural test Station, Cornell collage, Geneva, ny, has introduced jointly many matters, heretofore unpublished, as a unit. the target used to be to make the books so complete that they conceal all levels of processing and so whole that they can be used as textbooks in nutrition know-how classes, in addition to reference manuals and guide books for all of the nutrients processing undefined, lay members, in addition to the pro foodstuff technologist.
This new version has been absolutely revised and increased over past variants, having new sections, new items and strategies, and covers topics 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
1982. Wooden Equipment In general, the use of wood in processing equipment is not recommended. Bacteria may become “seeded” in the pores, and once established, may contaminatefood materials to such an extent that spoilage occurs with a process that has been satisfactory for years. Any wooden equipment or other porous material which food materials contact, such as brine and hot water tanks, conveyors,blanchers, inspection or filling tables, and even small items such as paddles and rollers, may be carriers of contamination.
The vents must be large enough to enable air to be removed from the retort during the venting period. The vent required for the retort should be determined, if necessary, from heat distribution tests. The water supply to the retort should be sufficient to allow cooling in a reasonable time. If overriding 52 MICROBIOLOGYJPACKAGING, HACCP 8c INGREDIENTS air pressure is to be used for pressure cooling, processing of glass containers or retort pouches, an adequate air supply should be provided. 5"C/cm) of graduated scale; scale divisions should be no more than 2°F (1°C).
Usually, the initial wash that is given vegetables only removes a portion of the microorganisms and soil; as a result, microbial populations remain high until a vegetable is blanched. Thus, blanching also serves as a cleaning step, though not usually considered one. With frozen vegetables, most viable microorganisms in the final product are introduced at processing stages following the blanch. Equipment such as cutters and slicers are often significant sources of contamination, because they MICROBIOLOGY OF CANNED FOODS 35 are difficult to clean.