Food Canning Technology

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.

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

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

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Food Canning Technology

Summary

Author Biography

Table of Contents

Supplemental Materials

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Food Canning Technology

Summary

Author Biography

Table of Contents

Supplemental Materials

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