A Complete Course in Canning and Related Processes. Volume 2, Microbiology, Packaging, HACCP and Ingredients /

A Complete Course in Canning and Related Processes: Volume 2, Microbiology, Packaging, HACCP and Ingredients, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from su...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Featherstone, Susan (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Publishing, 2015.
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 281.
Temas:
Canning and preserving.
Conservation et mise en conserves.
Canning and preserving
Acceso en línea:Texto completo
Texto completo
Tabla de Contenidos:
  • Part One : Microbiological hazards and process control. 1. Microbiology of canned foods
  • 2. Spoilage of canned foods
  • 3. Heat penetration determinations and thermal process calculations
  • 4. Optimising retort operations for canned goods
  • Part Two : Containers and ingredients. 5. Metal containers for canned foods
  • 6. Glass and plastic containers for canned foods
  • 7. Retortable flexible containers for food packaging
  • 8. Ingredients used in the preparation of canned foods
  • Part Three : Safety and quality. 9. Hazard analysis and critical control point (HACCP) systems in food canning
  • 10. In-plant quality control in food canning operations
  • 11. Dealing with consumer complaints and market recalls in food canning.

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