By Donald L. Downing
The thirteenth version of an entire direction in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This publication has been absolutely revised and up-to-date via Dr Donald Downing. The books are a technical reference and textbooks for college students of meals expertise; nutrients plant managers; product examine and improvement experts; meals apparatus brands and salesmen; agents; and meals providers. the 3 books include a complete of over 1650 pages. Dr Donald Downing, Professor of nutrients processing, long island Agricultural test Station, Cornell collage, Geneva, ny, has introduced jointly many topics, heretofore unpublished, as a unit. the target used to be to make the books so accomplished 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 guide books for the entire nutrients processing undefined, lay participants, in addition to the pro foodstuff technologist. This re-creation has been absolutely revised and increased over past versions, having new sections, new items and tactics, and covers topics from making a marketing strategy and making plans a foodstuff 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 & ingredients (vol. 2)
Should be selected from the stand point of ease in cleaning. Since such equipment might hold food material, this serves as a medium for bacterial growth, permitting high numbers of organisms to seriously contaminate the first part of the next day's pack. After use, all such equipment should be thoroughly cleaned, cooled with water, and kept cool until its next use; it should be flushed with water again immediately before use. During cleaning, care should be exercised to force steam through the perforations of steam distribution pipes, which are submerged in food or brine during operation, to insure that all perforations are open.
This water may be chlorinated; cold water is desirable to lower product temperature before it enters the quality grader. Sprays should also be provided to wash down inner surfaces of splash boards or canopy surrounding the reel. Tests indicate that cold water sprays are effective in reducing flat sour contamination. Foam accum ulating on tanks supplying recovered water to tubular blanchers can be the growth site for thermophilic spoilage bacteria; a large, broad overflow should skim the tank's surface; top sprays delivering streams of water at a flat angle prevent foam formation; they also help to skim the tank.
If the cans are placed in warm water, the ends of those which contain flat sour material will usually be forced out faster than those containing sound food; the reverse will occur on cooling. This fact provides a means by which bad cans may be separated from good ones. Flat sours occur in the interior of stacks of canned food rather than in outer rows. Adequate process, prompt cooling, and good sanitary conditions prevent "flat sour" production. Thorough washing of raw products to eliminate soil and prevention of recontamination of product with soil or other sources of thermophilic bacteria during the canning operations is important.