A Complete Course in Canning and Related Processes, by Susan Featherstone

By Susan Featherstone

A whole path in Canning and comparable methods: quantity three, Processing techniques for Canned nutrition items, Fourteenth Edition presents a whole direction in canning and is an important consultant to canning and comparable approaches.

Professionals and scholars within the canning have benefited from successive variants of the ebook for over a hundred years. This significant re-creation maintains that popularity, with generally revised and multiplied insurance.

The book's three-title set is designed to hide all making plans, processing, garage, and qc stages undertaken by means of the canning in a close, but available type.

Major adjustments for the recent version contain new chapters on rules and labeling that distinction the location in several areas around the globe, up-to-date details on boxes for canned meals, and new info on validation and optimization of canning approaches, between many different topics.

  • Extensively revised and accelerated assurance within the box of meals canning
  • Designed to hide all making plans, processing, garage, and quality controls stages undertaken through the canning in a close, but available fashion
  • Examines the canning of assorted vegetables and fruit, as well as meat, milk, fish, and composite products
  • Updated to hide the canning of prepared foodstuff, dog food, and UHT milk

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Extra info for A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 3 Processing Procedures for Canned Food Products

Example text

J. Sci. Food Agric. 2, 107–125. , 1971. A condensed history of the science and technology of thermal processing— part 1. Food Technol. 25, 1256–1262. , 1972. A condensed history of the science and technology of thermal processing— part 2. Food Technol. 26, 64–69. , 1954. Technique for the approximate quantitative prediction of flat-souring in canned peas. J. Sci. Food Agric. 5, 113–119. , 1953. A simplified procedure for thermal process evaluation. Food Technol. 7, 1–6. , 2007. Nutritional comparison of fresh, frozen and canned fruits and vegetables.

The beans that pass through the 30/64 in. 9 mm) perforations comprise mostly the green beans, whereas those passing over comprise mostly the light-coloured beans. The different sizes are blanched separately. After blanching, they are passed over picking tables, and the light-coloured, split, spotted, or discoloured beans are carefully removed. The small size green beans are called ‘green baby limas’. The light-coloured beans are called ‘white lima beans’. Separating Green Beans from More Mature Beans.

They were engineers, and the first to apply engineering mathematics to simulate the coupling of heat transfer with thermal inactivation kinetics in thermal processing of canned foods. Teixeira used this approach to find optimum retort time–temperature combinations that would maximise quality retention while delivering specified target lethality. Manson carried Teixeira’s work further by improving the mathematical model to simulate convection as well as conduction heat transfer. , 1969). The research mentioned took place largely in the United States, In the United Kingdom Gillespy (1951) and his team did valuable work on processing times and temperatures of a large range of foods at Campden Experimental Factory (now Campden BRI; Tucker, 2008).

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