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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 |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.