Complete Course in Canning and Related Processes (eBook)

Volume 1 Fundemental Information on Canning

Susan Featherstone (Herausgeber)

eBook Download: PDF | EPUB

2015 | 14. Auflage
394 Seiten
Elsevier Science (Verlag)
978-0-85709-685-2 (ISBN)

Infos

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 and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. - Continues the tradition of the series that has educated professionals and students for over 100 years - Covers all aspects of the canning process, including planning, processing, storage, and control - Analyzes worldwide food regulations, standards, and food labeling - Incorporates processing operations, plant location, and sanitation

Inhalt

Front Cover 1
Related titles 3
A Complete Course in Canning and Related Processes 4
Copyright 5
Contents 6
Woodhead Publishing Series in Food Science, Technology and Nutrition 12
Preface 24
Introduction 26
1 Why this series of books? 26
2 A brief history of canning technology 28
3 Nicholas Appert discovers and documents a safe way of heat-preserving food 28
4 The Appert food preservation method explained 30
5 The development of food microbiology 30
6 Packaging for heat-preserved foods 32
7 Convenience – the can opener is invented 33
8 Other forms of packing for “canned foods” 34
9 Developments in cannery equipment 34
10 Canned foods – a healthy option 35
11 The future of thermally processed foods 35
12 Are canned foods sustainable? 36
References 36
Part One - Business planning and regulations for canned foods 38
1 - Creating a business plan 40
1.1 Introduction 40
1.2 Proposed outline for a business plan 40
1.3 Conclusion 57
Acknowledgements 57
2 - Food regulations, standards, and labelling 58
2.1 Introduction 58
2.2 Codex Alimentarius 58
2.3 Food and drug administration in the United States of America 59
2.4 Principal requirements of food law 65
2.5 Current good manufacturing practice regulations 69
2.6 Food standards 76
2.7 Composition and labelling guidelines 78
2.8 Colour additives 86
2.9 Suggestions to foreign exporters and United States importers to expedite entries 87
2.10 Food plant inspection 88
2.11 US food standards 89
2.12 A general guide to canned food 92
Acknowledgements 98
References 98
3 - Kosher and halal food regulations 100
3.1 Introduction 100
3.2 Importance of the process 100
3.3 Major concerns 101
3.4 Equipment kosherisation or preparing for halal production 101
3.5 Who prepares the product? 103
3.6 Examples of a few special issues of concern 103
3.7 Kosher and halal supervision agencies 104
Acknowledgements 105
References 105
Part Two - Design and upkeep of canned food factories 106
4 - Plant location and construction 108
4.1 Introduction 108
4.2 Factors influencing plant location 109
4.3 Selecting a geographical area 110
4.4 Basic considerations in evaluating plant location 111
4.5 Site characteristics 113
4.6 Building a canning plant 113
4.7 Layout of a canning plant 119
4.8 Government regulations relating to building construction 121
4.9 Environmental considerations 121
Project impacts and their magnitude 122
4.10 Energy conservation considerations 127
4.11 Safety considerations 128
4.12 General guidance 129
References 130
5 - Sanitary design and equipment requirements 132
5.1 Introduction 132
5.2 Sanitary food plant buildings 132
5.3 Equipment requirements 133
5.4 Sanitary construction of food plant equipment 135
5.5 Food plant equipment design 135
5.6 Sanitation criteria for pipes, valves, and pumps 136
5.7 Care and use of temperature controllers and recorders 139
5.8 Equipment corrosion 140
5.9 Aseptic processing facilities 141
References 142
6 - Water 144
6.1 Introduction 144
6.2 Supply 144
6.3 Microbiological content of water 147
6.4 Disinfection of cannery water using chlorination 149
6.5 Other methods of cannery water disinfection 154
6.6 Canning water requirements 155
6.7 Water analysis 155
6.8 Chemicals in water 157
6.9 Water quality in vegetable canning 159
6.10 Water use and conservation 159
6.11 Protecting the water supply 164
References 165
7 - Energy supply and requirements 166
7.1 Introduction 166
7.2 Steam supply 166
7.3 Forms of steam 167
7.4 Properties of steam supply 168
7.5 Steam production 168
7.6 Cogeneration 170
7.7 Consumption demand 171
7.8 Steam requirements of products 172
7.9 Steam requirements: unit operations 173
7.10 Estimation of steam requirements 173
7.11 Suggestions for proper boiler maintenance 174
7.12 Air pollution 177
7.13 Energy conservation 178
Appendix 1: NFPA Bulletin 36-L on energy conservation 178
Acknowledgements 185
References 185
8 - Cleaning and sanitising 186
8.1 Introduction 186
8.2 Sanitation program 186
8.3 Cleaning 187
8.4 Sanitising 193
8.5 Sanitisers 195
8.6 Successful application of CIP chemicals 200
8.7 Equipment cleaning procedures 202
8.8 Sanitation and plant personnel 203
8.9 Machinery mould 204
8.10 Control of insects 205
Acknowledgement 208
Reference 208
9 - Food processing residuals treatment and disposal 210
9.1 Introduction 210
9.2 Factors considered in waste disposal problems 210
9.3 Methods of treatment and disposal of wastes 212
9.4 Biological methods for treatment of food-processing wastewaters 216
9.5 Chemical treatment to remove suspended solids – secondary treatment 216
9.6 Aeration–flotation process for removal of suspended solids 217
9.7 Odour control in cannery wastewater tanks 218
9.8 Disposal of waste by spray irrigation 219
9.9 Valorisation 220
Acknowledgements 221
References 221
Part Three - Canning operations 222
10 - Canning operations 224
10.1 Introduction 224
10.2 Receiving raw products and packaging materials 224
10.3 Separation of the edible portion 224
10.4 Washing 225
10.5 Size grading 227
10.6 Inspecting 227
10.7 Blanching 227
10.8 Peeling 229
10.9 Size reduction 231
10.10 In-plant handling of cans and can ends 231
10.11 Cleaning the cans 232
10.12 Filling 232
10.13 Vacuum in canned foods 233
10.14 Exhausting and vacuum closing 235
10.15 Can closing 237
10.16 Dud detector 238
10.17 Container coding 238
Acknowledgements 239
11 - Process room operations 240
11.1 Introduction 240
11.2 Commercial sterility in canned foods 240
11.3 Sterilisation metal (tinplate and or aluminium) cans in still, static, steam (discontinuous, non-agitating) retorts (summar... 242
11.4 Retort maintenance and testing 257
11.5 Postprocessing can handling 259
11.6 Precautions for safe canning operations 261
11.7 Important points for retort equipment operators 261
11.8 Monitoring of sterilisation 262
11.9 Sterilising glass containers in still, static (discontinuous, non-agitating) retorts (NFPA Bulletin 30-L, 5th edition) 263
Appendix A: Cooling cans under pressure in retorts 269
References 275
12 - Sterilisation systems 276
12.1 Introduction 276
12.2 Pure-steam static batch retorts 277
12.3 Still-water immersion batch retorts 278
12.4 Still-water cascade and water-spray batch retorts 279
12.5 Crateless retorts 279
12.6 Rotating batch retorts 282
12.7 Horizontal circulating water retorts 284
12.8 High-speed reciprocating motion (Shaka®) 285
12.9 Continuous rotary pressure cookers and coolers (reel and spiral cooker coolers) 286
12.10 Hydrostatic sterilisers 290
12.11 Aseptic processing 293
12.12 Alternate thermal technologies 303
References 304
13 - Computer-integrated manufacturing 306
13.1 Introduction 306
13.2 Intelligent systems 307
13.3 Use of computers in the food industry 307
13.4 Application considerations 310
Acknowledgements 311
References 311
14 - Warehousing of canned foods 314
14.1 Introduction 314
14.2 Stacking and cased 314
14.3 Warehousing of uncased cans versus cased cans 315
14.4 Palletising 316
14.5 Bright stacking 317
14.6 Effect of warehouse temperature on quality 317
14.7 Effect of freezing on canned food 319
14.8 External can corrosion in the warehouse 319
14.9 Corrosion resulting from cannery operations 321
14.10 Secondary spoilage 322
Acknowledgements 322
Appendix 324
Glossary 350
Index 384

Textauszug

Introduction

1. Why this series of books?

The name of this series of books, A Complete Course in Canning and Related Processes, indicates that it is intended as a source of information on canned foods. The reader will find here factual and reliable data on all the important facets of canned foods, such as product formulations, manufacturing procedures, food laws, sanitation, sterilisation, spoilage, containers, food plant characteristics, warehousing, and others.

This 14th edition of these books builds on the excellent foundations laid by the authors who contributed to the original articles that were published in the early 1900s in the magazine The Trade, published in Baltimore in the United States of America (it was later called The Canning Trade and is now called Food Production Management). In 1906 the articles were published in a book entitled A Complete Course in Canning: Being a Thorough Exposition of the Best Practical Methods of Hermetically Sealing Canned Foods, and Preserving Fruits and Vegetables: Originally Republished from the Serial Articles Appearing in ‘The Canning Trade,’ the Canned Food Authority. This book was regularly updated with contributions from various authors, and between 1969 and 1987 the 9th through the 12th editions were edited by Dr Anthony Lopez. Originally there was only one book, but to live up to the name of “complete” in 1975 the 10th edition was expanded into two volumes, and in 1987 the 12th edition was further expanded into three volumes. In 1996 the 13th edition was edited by Dr Douglas L. Downing.

When this work first appeared as a serial article in the pages of The Trade, the claim “complete” seemed boastful, if not questionable. At the beginning of the twentieth century, the canning industry was, if not in its infancy, at best in its kindergarten age and the amount of production was a fraction of what it is today. Factory equipment and layout were crude and just commencing to develop; quality and grades of products were as varied and as numerous as the producers, because food laws were then nonexistent. Science, as applied to canning and food preservation, was just looming on the horizon. There were no set, definite formulae, except those that experience had taught through dint of heavy cost and that were accordingly carefully nursed and protected by their possessors, the “expert processors.” These “expert processors” lorded over the work and the men who employed them and refused to divulge their “secrets.” Losses from spoilage, as well as from poor quality, were accepted as normal. At the turn of the century, the industry had little or no scientific knowledge or assistance to depend upon.

The fact that there were no definite formulae obtainable, in printed form or otherwise, at that time, brought the canners of that day, and the new men wishing to enter the industry in particular, to The Canning Trade, as the sole source of canning information, asking for direction on the canning of the particular product in which they were interested. Since his earliest association with the industry, in the founding of The Trade, later called The Canning Trade, in 1878, its first editor, Edward S. Judge, began the accumulation of information on processing and handling, keeping these findings in a big black book – a sort of treasure chest. From this source of information, typewritten recipes/formulae were given free to inquirers. The demand was so heavy that it forced consideration of publication of the information in the weekly issues of the industry’s journal, The Canning Trade. To get more recipes, a competition was set up that offered several thousand dollars in prizes for the best, or most complete, formulae for the canning, preserving, or pickling of all the various products, the stipulation being that all offerings became the publisher’s property, whether or not they won prizes. Responses were prompt and plentiful, coming from all manner of “processors,” expert chefs, cooks, etc., including the most famous and most experienced. The awards were paid, and then began the compilation of the work. A Complete Course in Canning was, accordingly, the expression of the best experience existent, its formulae as dependable as possible.

As in previous revisions of this book, this 14th edition has been brought up to date. The aim and desire of these revisions has been to help producers advance the safety and success of food production of this kind, to warn against the dangers and the pitfalls, to keep producers upon safe ground, and to make products safe for public consumption. A Complete Course in Canning, as the textbook of this industry, used as it is throughout the entire world, affords the opportunity to put information into the hands of the individuals who need it and can make the best use of it. It is intended to be a compendium of the industry’s researches and studies. This 14th edition has more detail on food microbiology and a new chapter on microbiological and nonmicrobiological spoilage. To keep abreast of a very important subject for today’s canners, there is a new chapter on reducing energy consumption. The series of books has been converted to primarily metric and centigrade and the focus is more on general canning legislation and guidelines and is less specifically aimed at the American canner but does use the excellent base of the U.S. FDA and USDA legislation and guidelines, which have been used as building blocks for much of the text.

Mechanical equipment and construction of the factory itself have so advanced and improved that no canner should fail to check carefully with the latest and best sources of information. To that end, they should consult the builders of factory buildings, makers of canning and preserving machinery, manufacturers of metal and glass containers, commercial horticulturalists, specialists in food labels, etc. Every such firm willingly furnishes detailed information, without obligation, and their recommendations can be relied upon. It is impossible to lay down a uniform factory plan, mechanical equipment, or label design. Every individual or firm wants to carry out personal ideas or desires, and it is well that this is so; but we urge all to call in these experts and have confidence in them, as a surety that the best possible job, under the circumstances, in quality, safety, and cost of production, is being done.

Despite the fact that the greatest care has been exercised in the preparation of the recipes, formulae, times, and directions given in this book, they should, nevertheless, be taken largely as suggestive only, as a reliable working basis, to be altered or changed to fit particular conditions. The formulae given herein are practical and ready to use; they have all been tried and proven, but a change in temperature, altitude, or raw material quality or composition; difference in soil or fertiliser used; a wet or dry season; and a hundred and one other causes may necessitate a change in the process. As was said in the first edition of this book, and repeated here: “there is one reservation that goes with this: ‘Considerable Common Sense Must Be Added To All Recipes and Formulae.’ As a result, “No Large Pack of a New Product Should Ever Be Produced Until a Trial Batch Has Been Made.” To quote the last paragraph from the Introduction in the first edition of this work: “If used judiciously, in this manner, these formulae will be found satisfactory, differing possibly with different processors, as is natural, but worthy of the high approval set upon them when they were first published.” Keeping careful check upon raw materials received, and on factory operations as they progress, may save heavy losses from spoilage or a lowering of quality. It is too late to check after the product is in the warehouse. Similarly, all the guidance and information given should be considered and then adapted accordingly to the specific factory and processing conditions and product type.

2. A brief history of canning technology

It is more than two centuries (Figure 1) since Nicholas Appert published his book in which he documented his methods for producing heat-preserved foods in hermetically sealed containers. His invention has been incredibly successful and has contributed in a significant way to the improvement of nutrition and health of consumers all over the world. Today approximately 50 billion1 (Featherstone, 2012) cans of food are manufactured and consumed every year, globally.

3. Nicholas Appert discovers and documents a safe way of heat-preserving food

The sixteenth and seventeenth centuries were a time of great scientific advancement in the areas of chemistry, mathematics, and physics. This was known as the Scientific Revolution, which laid the foundation for the Age of Enlightenment in the eighteenth century, a period in which science became popular with the ordinary person, and an increasingly literate population was hungry for knowledge, for information, and to learn. Evening science lectures, with demonstrations, were very popular as a form of entertainment for the working class. In addition, the Industrial Revolution was taking place in Europe in the eighteenth and nineteenth centuries. Great strides were made in the areas of textiles, steam generation, and metallurgy. Steam generation was much more efficient; fossil fuels were used for the first time, instead of wood-based fuel, resulting in a much more efficient source of energy. Advances in mining techniques and metal-working, especially iron founding, resulted in many new uses...

Produkt-Details

• Erscheint lt. Verlag: 7.2.2015
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-85709-685-0 / 0857096850
• ISBN-13: 978-0-85709-685-2 / 9780857096852