A Complete Course in Canning and Related Processes: Volume 1 Fundemental Information on Canning

by Susan Featherstone (Editor)

Overview

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

Product Details

ISBN-13:	9780857096852
Publisher:	Elsevier Science
Publication date:	02/07/2015
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition , #1
Sold by:	Barnes & Noble
Format:	eBook
Pages:	394
File size:	10 MB

About the Author

Susan Featherstone is Manager of the Food and Beverage Technology Lab at Nampak R&D

Table of Contents

Introduction

Part 1: Business planning and regulations for canned foods

1. Creating a business plan for a canned food business

2. Food regulations, standards and labelling for canned foods

3. Kosher and Halal food regulations for canned foods

Part 2: Design and upkeep of canned food factories

4. Plant location and construction for canned food factories

5. Sanitary design and equipment requirements for canned food factories

6. Use of water in canned food factories

7. Energy supply and requirements for canned food factories

8. Cleaning and sanitizing canned food factories

9. Food processing residuals treatment and disposal for canned food factories

Part 3: Canning operations

10. Canning operations

11. Process room operations in canned food factories

12. Sterilization systems for canned foods

13. Computer-integrated manufacturing in canned food factories

14. Warehousing of canned foods

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From the Publisher

The first volume of this indispensable three book series is an authoritative guide on canning, including invaluable information on  planning, regulations, quality control, and the operations involved in the processing and canning of ingredients