Download A Complete Course in Canning and Related Processes, by Susan Featherstone PDF

By Susan Featherstone

A whole path in Canning is firmly tested as a different and crucial consultant to canning and comparable methods. pros within the canning and scholars have benefited from successive versions of the booklet for over a hundred years. This significant re-creation keeps that acceptance, with greatly revised and increased assurance. The three-title set is designed to hide all making plans, processing, garage and qc levels undertaken by way of the canning in a close, but obtainable type. significant adjustments for the hot version contain new chapters on legislation and labelling that distinction the location in numerous areas world wide, up-to-date info on packing containers for canned meals and new info on validation and optimization of canning strategies, between many others.

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Additional info for A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients

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They produce H2S in the product, resulting in a bad odour (resembling the odour of rotten eggs). The H2S dissolves in the contents of the containers, and the containers often remain ‘flat’. In cans, the H2S interacts with the iron in the containers, resulting in the contents d­ iscolouring black. •  Alicyclobacillus acidoterrestris is a thermoacidophilic, non-pathogenic spore-forming bacterium. It is an unusual organism in that it is almost the only thermophilic organism that can tolerate high acid conditions.

Sulphur) or can mask staining reactions that may not be of any concern other than aesthetic appearance. g. g. oxygen in the headspace) can act as depolarizers and cause the normal corrosion rates to be accelerated. The higher the storage temperature, the higher the rate of most of these reactions will be. 2 Microbiological spoilage Microbiological spoilage of canned foods occurs owing to the growth of various micro-organisms. g. Clostridium and Bacillus, represent the most important groups of canned-food-spoiling micro-organisms because of their heat-resistant nature.

They can grow at temperatures between 10 and 37 °C but optimally between 30 and 37 °C, depending on the type of species. Above 37 °C, yeast cells become stressed; above 50 °C, most will die. The cells can survive freezing under certain conditions, with viability decreasing over time. Yeasts grow best in a neutral or slightly acidic pH environment. g. bread, beer, wine manufacture) but they can also be a problem with food spoilage. g. juices, fruits, jams, pickles, and yoghurt). Yeasts actively produce carbon dioxide gas in their metabolism, which can cause destructive spoilage, especially in products in sealed containers.

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