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A complete course in canning and related processes. Volume 1, Fundamental information on canning /
A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collect...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier Ltd.,
[2015]
|
| Edición: | Fourteenth edition. |
| Colección: | Woodhead Publishing in food science and technology ;
no. 280. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.0282 |2 23 |
| 245 | 0 | 2 | |a A complete course in canning and related processes. |n Volume 1, |p Fundamental information on canning / |c revised by Susan Featherstone. |
| 246 | 3 | 0 | |a Fundamental information on canning |
| 250 | |a Fourteenth edition. | ||
| 264 | 1 | |a Amsterdam : |b Elsevier Ltd., |c [2015] | |
| 264 | 4 | |c �2015 | |
| 300 | |a 1 online resource (xxvi, 357 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v number 280 | |
| 520 | |a A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation an. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover; Related titles; A Complete Course in Canning and Related Processes; Copyright; Contents; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Introduction; 1 Why this series of books?; 2 A brief history of canning technology; 3 Nicholas Appert discovers and documents a safe way of heat-preserving food; 4 The Appert food preservation method explained; 5 The development of food microbiology; 6 Packaging for heat-preserved foods; 7 Convenience -- the can opener is invented; 8 Other forms of packing for "canned foods"; 9 Developments in cannery equipment. | |
| 505 | 8 | |a 10 Canned foods -- a healthy option11 The future of thermally processed foods; 12 Are canned foods sustainable?; References; Part One -- Business planning and regulations for canned foods; 1 -- Creating a business plan; 1.1 Introduction; 1.2 Proposed outline for a business plan; 1.3 Conclusion; Acknowledgements; 2 -- Food regulations, standards, and labelling; 2.1 Introduction; 2.2 Codex Alimentarius; 2.3 Food and drug administration in the United States of America; 2.4 Principal requirements of food law; 2.5 Current good manufacturing practice regulations; 2.6 Food standards. | |
| 505 | 8 | |a 2.7 Composition and labelling guidelines2.8 Colour additives; 2.9 Suggestions to foreign exporters and United States importers to expedite entries; 2.10 Food plant inspection; 2.11 US food standards; 2.12 A general guide to canned food; Acknowledgements; References; 3 -- Kosher and halal food regulations; 3.1 Introduction; 3.2 Importance of the process; 3.3 Major concerns; 3.4 Equipment kosherisation or preparing for halal production; 3.5 Who prepares the product?; 3.6 Examples of a few special issues of concern; 3.7 Kosher and halal supervision agencies; Acknowledgements; References. | |
| 505 | 8 | |a Part Two -- Design and upkeep of canned food factories4 -- Plant location and construction; 4.1 Introduction; 4.2 Factors influencing plant location; 4.3 Selecting a geographical area; 4.4 Basic considerations in evaluating plant location; 4.5 Site characteristics; 4.6 Building a canning plant; 4.7 Layout of a canning plant; 4.8 Government regulations relating to building construction; 4.9 Environmental considerations; Project impacts and their magnitude; 4.10 Energy conservation considerations; 4.11 Safety considerations; 4.12 General guidance; References. | |
| 505 | 8 | |a 5 -- Sanitary design and equipment requirements5.1 Introduction; 5.2 Sanitary food plant buildings; 5.3 Equipment requirements; 5.4 Sanitary construction of food plant equipment; 5.5 Food plant equipment design; 5.6 Sanitation criteria for pipes, valves, and pumps; 5.7 Care and use of temperature controllers and recorders; 5.8 Equipment corrosion; 5.9 Aseptic processing facilities; References; 6 -- Water; 6.1 Introduction; 6.2 Supply; 6.3 Microbiological content of water; 6.4 Disinfection of cannery water using chlorination; 6.5 Other methods of cannery water disinfection. | |
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Canning and preserving. | |
| 650 | 6 | |a Conservation et mise en conserves. |0 (CaQQLa)201-0016632 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Canning and preserving |2 fast |0 (OCoLC)fst00845860 | |
| 653 | 0 | 0 | |a inblikken |
| 653 | 0 | 0 | |a canning |
| 653 | 0 | 0 | |a conservenindustie |
| 653 | 0 | 0 | |a canning industry |
| 653 | 0 | 0 | |a conserveerkwaliteit |
| 653 | 0 | 0 | |a canning quality |
| 653 | 0 | 0 | |a fabrieken |
| 653 | 0 | 0 | |a factories |
| 653 | 0 | 0 | |a ingeblikte producten |
| 653 | 0 | 0 | |a canned products |
| 653 | 1 | 0 | |a Food Preservation, Packaging and Storage |
| 653 | 1 | 0 | |a Bewaring, verpakking en opslag van levensmiddelen |
| 700 | 1 | |a Featherstone, Susan, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Complete course in canning and related processes. Volume 1, Fundamental information on canning. |b Fourteenth edition. |d Cambridge, [England] : Woodhead Publishing, �2015 |h xxxvi, 357 pages |k Woodhead Publishing in food science, technology, and nutrition ; Number 280 |z 9780857096777 |
| 830 | 0 | |a Woodhead Publishing in food science and technology ; |v no. 280. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780857096777 |z Texto completo |