Food Canning Technology / Edition 1

by Jean Larousse, Bruce E. Brown

Overview

Food Canning Technology Edited By Jean Larousse Bruce E. Brown
* This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.
* It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
* Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.

Product Details

ISBN-13:	9780471186106
Publisher:	Wiley
Publication date:	12/27/1996
Pages:	740
Product dimensions:	6.52(w) x 9.51(h) x 1.79(d)

About the Author

Jean Larousse and Bruce E. Brown are the authors of Food Canning Technology, published by Wiley.

Table of Contents

From the Contents:

Meat and Fish/
Fruit and Vegetables/
The Microbiological Aspects/
Thermobacteriology/
Reception and Preparation of Fruit and Vegetables for Canning/
Fruit and Vegetables Preparation -
Practical Applications/
Preparation of Meat and Meat Products/
Preparation of Fish and Shellfish for Canning/
Containers for Canned Foods/
Controlling Container Quality/
Heat Penetration in Canned Foods -
Theoretical Considerations/
Determination of Heat Penetration Parameters/
Thermal Process -
Development, Validation, Adjustment and Control/
Thermal Processing Equipment Systems/
Aseptic Processing and Packaging -
Methods, Equipment and Materials/
Aseptic Processing and Packaging -
Commercial Applications/
Post-Process Container Handling and Storage/
Quality Assurance of End Products

Editorial Reviews

An English version of "La conserve appertis<'e>e, techniques et <'e>conomiques" published by Technique et Documentation - Lavoisier in Paris in 1991, condensed to reduce duplication among the contributors and remove the discussion of French economic factors. Essentially supplies the explanatory text for the Codex Alimentarius Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods as revised in 1989. Discusses raw materials and their reception and preparation, thermal processing, and post-process handling and quality. For chemists and others in the food industry. Annotation c. by Book News, Inc., Portland, Or.

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