By D.L. Downing (Auth.)
The thirteenth version of a whole direction in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This booklet has been completely revised and up-to-date through Dr Donald Downing.
The books are a technical reference and textbooks for college kids of nutrients know-how; nutrients plant managers; product study and improvement experts; meals apparatus brands and salesmen; agents; and meals providers. the 3 books comprise a complete of over 1650 pages.
Dr Donald Downing, Professor of nutrition processing, long island Agricultural test Station, Cornell collage, Geneva, long island, has introduced jointly many topics, heretofore unpublished, as a unit. the target used to be to make the books so complete that they conceal all levels of processing and so entire that they can be used as textbooks in nutrients know-how classes, in addition to reference manuals and guideline books for all of the nutrients processing undefined, lay members, in addition to the pro foodstuff technologist.
This re-creation has been absolutely revised and increased over past variations, having new sections, new items and approaches, and covers matters from making a marketing strategy and making plans a nutrition processing operation, via processing and into the warehousing of the completed product
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Extra info for A Complete Course in Canning and Related Processes. Microbiology, Packaging, HACCP and Ingredients
Some mixed syrups are cold packed; in these instances, the component ingredients must be relatively "clean" and great care exercised to avoid contamination during processing. It is imperative that an inhibitor is used in this type of operation. Even with this protection, these types of syrups can occasionally ferment. 38 MICROBIOLOGY, PACKAGING, HACCP & INGREDIENTS Bulk handling systemsfor all types of syrups have certain basic requirements. Tanks can be of mild steel with a suitable food grade epoxy coating, stainless steel or fiber glass construction.
1988. Canned Foods - Principhs of Thermal Process Control, Acidification and Container Closure Evaluation, 5th Ed. The Food Processors Institute, Washington, DC. Jay, J. M. 1992. Modern Food Microbiology, 4th Ed. AVI Book, Van Nostrand Reinhold, New York. McClure, P. , Cole, M. B. and Smelt,J. P. P. M. 1994. "J m m l OfApplied Bacteriology, Symposium Supplement 76: 105s-114s. Rhodehamel, E. , Reddy, N. R. and Pierson, M. D. 1992. " Food Control 3(3): 125-143. was introduced by the National Canners Association,now the National Food ProcessorsAssociation, to measure temperatures during heating and cooling of foods in sealed containers.
Relatively few of the mesophilic bacteria, however, are considered significant from the standpoint of food spoilage. In general, yeasts, molds and thermophilic bacteria are the significant spoilage types of organisms. , Desulfotomaculum nigrificans. In general, there are no microbial standards by which the suitability of ingredients for use in canning may be measured. An exception to this are the standards suggested by the National Food Processors Association for thermophilic spore contamination of sugar and starch to be used in low-acid, heat processed canned foods.
A Complete Course in Canning and Related Processes. Microbiology, Packaging, HACCP and Ingredients by D.L. Downing (Auth.)