A Complete Course in Canning and Related Processes

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