A complete course in canning and related processes. Book II, Microbiology, packaging, HACCP & ingredients.

This book covers microbiology of canned foods, packaging, quality control, HAACP standards (for identifying food-related health hazards), computer-aided manufacturing, and ingredients, as they apply to food processing, and particularly to canning.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Downing, Donald L., 1931- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Baltimore, Maryland : CTI Publications, Inc., 1996.
Edición:Thirteenth edition /
Temas:
Canning and preserving.
Conservation et mise en conserves.
TECHNOLOGY & ENGINEERING > Food Science.
Canning and preserving
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Chapter 1. Microbiology of canned foods
  • chapter 2. Heat penetration determinations and thermal process calculations
  • chapter 3. Metal containers for canned foods
  • chapter 4. Glass and plastic containers
  • chapter 5. Retortable flexible containers
  • chapter 6. Packages for aseptic packaging
  • chapter 7. In-plant quality control
  • chapter 8. Hazard analysis and critical control point inspection (HACCP)
  • chapter 9. Consumer complaints and market recall
  • chapter 10. Computer-integrated manufacturing
  • chapter 11. Ingredients.

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