By Donald L. Downing
The thirteenth variation of an entire direction in canning is prepared for distribution for these attracted 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 students of nutrients expertise; nutrients plant managers; product examine and improvement experts; nutrients gear brands and salesmen; agents; and nutrients providers. the 3 books comprise a complete of over 1650 pages. Dr Donald Downing, Professor of nutrients processing, ny Agricultural test Station, Cornell collage, Geneva, big apple, has introduced jointly many topics, heretofore unpublished, as a unit. the target was once to make the books so complete that they hide all stages of processing and so whole that they can be used as textbooks in foodstuff expertise classes, in addition to reference manuals and guide books for the entire nutrition processing undefined, lay participants, in addition to the pro foodstuff technologist. This re-creation has been absolutely revised and extended over earlier variations, having new sections, new items and techniques, and covers topics from making a marketing strategy and making plans a nutrients processing operation, via processing and into the warehousing of the completed product.
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Additional resources for A Complete Course in Canning and Related Processes: Microbiology, packaging, HACCP & ingredients (vol. 2)
Increasing use of mixing and blending equipment in which hot corn is handled has demonstrated further need for contamination control. Such equipment, operated at 180 ' F (82 ' C) or higher, does not act as a breeding point for spoilage bacteria, but if operated in the range of 100- 180' F (38-82 · C), there is opportunity for development of thermophilic organisms. This usually occurs overnight and during shutdowns; spores which develop during those times may contaminate the subsequent run. While it is best to hold the tanks empty overnight, they must be held full of cold water to insure that there are no leaky steam valves in the line which might tend to warm the equipment.
These molds are unusually heat resis tant in comparison to other molds. For Byssochlamys fulva, a D value between one and 12 minutes at 194 " F (90 ' C) with z value of 6-7 ' C are reported to be practical working values (Jay, 1992). Autosterilization: This term is used to explain absence of viable bacteria in cultures and plates made from the contents of cans which have evidence of spoilage by microbial action. This condition may result from the death of bacteria which caused the spoilage from accumulation of products of metabolism; it is especially possible in flat sour spoilage of vegetables.
Apply an appropriate and sufficient quantity of germicide to cooling water to assure its sanitary quality. 5 ppm free chlorine recommended when chlorine used) at the point of cooling water discharge. 7. In pressure cooling, maintain adequate retort pressure for a sufficient time to prevent permanent distortion of can ends. 8. Inspect the container handling system periodically from the closing machine to the caser. Where rough handling of the container is apparent, smooth out the operation to minimize seam damage.
A Complete Course in Canning and Related Processes: Microbiology, packaging, HACCP & ingredients (vol. 2) by Donald L. Downing