A Complete Course in Canning and Related Processes: Volume 2 Microbiology, Packaging, HACCP and Ingredients

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling 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 many others. INDICE: Preface Introduction Part I Microbiological hazards and process control 1 Microbiology of canned foods 2 Spoilage of canned foods 3 Heat penetration determinations and thermal process calculations in food canning 4 Optimising retort operations for canned foods Part II Containers and ingredients 5 Metal containers for canned foods 6 Glass and plastic containers for canned foods 7 Retortable flexible containers for food packaging 8 Ingredients used in the preparation of canned foods Part III Safety and quality 9 Hazard analysis and critical control point (HACCP) systems in food canning 10 In-plant quality control in food canning operations 11 Dealing with consumer complaints and market recalls in food canning Glossary

• ISBN: 978-0-85709-678-4
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 400
• Fecha Publicación: 31/10/2015
• Nº Volúmenes: 1
• Idioma: Inglés