By Donald L. Downing
The thirteenth variation of a whole path in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This booklet has been absolutely revised and up-to-date via Dr Donald Downing. The books are a technical reference and textbooks for college students of nutrients know-how; meals plant managers; product examine and improvement experts; nutrients gear brands and salesmen; agents; and nutrition providers. the 3 books include a complete of over 1650 pages. Dr Donald Downing, Professor of foodstuff processing, long island Agricultural test Station, Cornell collage, Geneva, big apple, has introduced jointly many topics, heretofore unpublished, as a unit.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 accomplished that they conceal all levels of processing and so whole that they can be used as textbooks in nutrition expertise classes, in addition to reference manuals and guide books for all of the nutrition processing undefined, lay participants, in addition to the pro meals technologist. This re-creation has been absolutely revised and extended over prior versions, having new sections, new items and strategies, and covers topics from making a marketing strategy and making plans a nutrition processing operation, via processing and into the warehousing of the completed product.
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Additional info for A Complete Course in Canning and Related Processes: Microbiology, packaging, HACCP & ingredients (vol. 2)
5. Operate crate dumps smoothly to prevent impact denting . 6. 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.
Even with this protection, these types of syrups can occasionally ferment. MICROBIOLOGY, PACKAGING, HACCP & INGREDIENTS 38 Bulk handling systems for all types of syrups have certain basic requirements. Tanks can be of mild steel with a suitable food grade epoxy coating, stainless steel or fiber g�ass construction. These tanks should have an air filter-blower system to assure proper air flow over the head space in the tank, or condensa tion can occur, diluting the syrup at the surface and making it more susceptible to microbial activity, usually yeasts.
Can u n sc rambl ers , rough co nveyo r sys tem . MICROBIOLOGY OF CANNED FOODS 23 TYPES OF SPOILAGE OF CANNED FOODS Swells Swells are caused by gas production by microorganisms, either from lack of sterilization, or by contamination through a leak. When significant numbers of cans swell soon after processing, there is no evidence of leakage, and the general run have a good vacuum, it is very safe to conclude that the cause is under-sterilization. If one organism greatly predominates, grows under anaerobic conditions, and is spore bearing, lack of sterilization is probably confirmed.