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.

Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Downing, Donald L., 1931- (Editor)
Format: Electronic eBook
Language:Inglés
Published: Baltimore, Maryland : CTI Publications, Inc., 1996.
Edition:Thirteenth edition /
Subjects:
Canning and preserving.
Conservation et mise en conserves.
TECHNOLOGY & ENGINEERING > Food Science.
Canning and preserving
Online Access:Texto completo
Table of Contents:
  • 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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