Canned Foods Thermal Processing And Microbiology 7th Edition

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Canned Foods; Thermal Processing and Microbiology, 7th Edition

Author : A. C. Hersom
Publisher : Chemical Publishing Company
ISBN 13 : 9780820601427
Total Pages : 0 pages
Book Rating : 4.6/5 (14 download)

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Book Synopsis Canned Foods; Thermal Processing and Microbiology, 7th Edition by : A. C. Hersom

Download or read book Canned Foods; Thermal Processing and Microbiology, 7th Edition written by A. C. Hersom and published by Chemical Publishing Company. This book was released on 1981-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contents - 1. Bacteria - Form; Structure; Chemical composition; Physiology; Classification - 2. True fungi - Moulds; Yeasts; Morphology; Principal groups; Biological characteristics - 3. Control of spoilage micro-organisms - Refrigeration; Gas storage; Moisture limitation; Salt; Acid preservatives; Curing; Smoking; Spices; Antibiotics; Fermentation; Air filtration - 4. Containers - Three piece cans; Tinplate; Tin-free steel; Construction of cans; Non-soldered cans; Two piece cans; Easy-open ends; Semi-rigid and flexible packs; Glass containers and closures - 5. Outline of canning operations - Preparation of food; Washing; Peeling; Blanching; Filling; Exhausting; Sealing of containers; Processing; Types of retort; Non-rigid containers; Glass containers; Cooling; Coding - 6. Sources and control of contamination - Raw materials; Plant; Cleaning and disinfection; Containers; Cooling water - 7. Principal spoilage organisms in canned foods - Acidity classification of foods; Low and medium acid products; Acid products - 8. Effects of heat on micro-organisms - Cause of death; Mechanism of heat resistance; Order of destruction; Factors affecting heat resistance; Effect of environment during sporulation; Effect of environment during heating; Effect of recovery medium; Effect of sub-lethal heat treatment; Estimation of heat resistance; Treatment of thermal resistance data - 9. Principles of thermal processing - Thermal death-time data; Standards of processing; Heat penetration; Mechanism of heat transfer; Positioning of thermocouple; Factors affecting heat penetration; Process evaluation; Classical calculation methods; Integrated lethality methods; Microbiological methods - 10. Continuous flow sterilisation and aseptic processing - Nutritional and quality aspects; HTST and UHT processing; Process evaluation; Cooling; Container sterilisation; Filling; Enzyme inactivation and regeneration - 11. The use of radiations in food preservation - Ionising radiations; Factors affecting the radiation resistance of micro-organisms; Sterilisation doses for foods; Complementary effects of radiation and heat; Low dose procedures; Effects of ionising radiations on food; Ultraviolet irradiation - 12. Types of spoilage - Under-processing; Inadequate cooling; Leakage through seams; Pre-process spoilage; Hydrogen swells; Incorrect retort operation; Under-exhausting; Over-filling; Panelling; Rust; Damage - 13. Microbiology of sound canned foods - 'Commercial sterility'; Results of examinations; Theory of fat protection; Air-borne contamination; Canned cured meats; Proposed standards - 14. Bacterial food poisoning - Clostridium botulinum; Clostridium perfringens; Salmonella; Staphylococci-Bacillus cereus; Vibrio parahaemolyticus; Relation of food-poisoning to canned foods; Food idiosyncrasy - 15. Laboratory examination of canned foods - Culture media for routine work; Additional media for routine and special purposes; Outline of examination procedure; Preliminary external examination; Preliminary incubation of samples; Sampling can contents; Technique for sampling swelled cans; Preparation of cultures; Examination of contents; Examination of glass packs; Incubation tests; Aseptic packaging; Examination of canned cured meats - 16. Examination of raw materials, plant and miscellaneous methods - Thermophilic contamination of sugar, starches, milk, powder, spices, etc.; Plant and equipment; Containers; Cooling water; Dilution cultures - 17. Examination of containers - Selection of cans; Preliminary examination; Examination of rolled seams; Defective soldering; Oval and rectangular cans; Flexible pouches - Appendix - Temperature of saturated steam; Sizes of some common round UK open-top cans; Example of calculation of process lethalities; Lethal rates; Summary of causes and control of microbial spoilage of canned food - Index -

Canned Foods

Author : A. C. Hersom
Publisher :
ISBN 13 : 9780443021220
Total Pages : 380 pages
Book Rating : 4.0/5 (212 download)

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Book Synopsis Canned Foods by : A. C. Hersom

Download or read book Canned Foods written by A. C. Hersom and published by . This book was released on 1980-01-01 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Food Science, Technology, and Engineering

Author : Yiu H. Hui
Publisher : CRC Press
ISBN 13 : 1574445529
Total Pages : 698 pages
Book Rating : 4.5/5 (744 download)

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Book Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui

Download or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Essentials of Thermal Processing

Author : Gary Tucker
Publisher : John Wiley & Sons
ISBN 13 : 1119470374
Total Pages : 404 pages
Book Rating : 4.1/5 (194 download)

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Book Synopsis Essentials of Thermal Processing by : Gary Tucker

Download or read book Essentials of Thermal Processing written by Gary Tucker and published by John Wiley & Sons. This book was released on 2021-05-17 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook. The accomplished authors—noted experts in their field—discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents. Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.

Essentials of Thermal Processing

Author : Gary S. Tucker
Publisher : John Wiley & Sons
ISBN 13 : 1444348035
Total Pages : 222 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Essentials of Thermal Processing by : Gary S. Tucker

Download or read book Essentials of Thermal Processing written by Gary S. Tucker and published by John Wiley & Sons. This book was released on 2011-06-09 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.

Thermal Treatments of Canned Foods

Author : Angela Montanari
Publisher : Springer
ISBN 13 : 3319741322
Total Pages : 58 pages
Book Rating : 4.3/5 (197 download)

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Book Synopsis Thermal Treatments of Canned Foods by : Angela Montanari

Download or read book Thermal Treatments of Canned Foods written by Angela Montanari and published by Springer. This book was released on 2018-01-23 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic. The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ‘survival curves’ can help in determining the methodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.

Thermobacteriology in Food Processing

Author : C. R. Stumbo
Publisher : Elsevier
ISBN 13 : 0080886477
Total Pages : 350 pages
Book Rating : 4.0/5 (88 download)

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Book Synopsis Thermobacteriology in Food Processing by : C. R. Stumbo

Download or read book Thermobacteriology in Food Processing written by C. R. Stumbo and published by Elsevier. This book was released on 2013-10-22 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.

Thermal Processing of Packaged Foods

Author : S. Donald Holdsworth
Publisher : Springer
ISBN 13 : 3319249045
Total Pages : 525 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Thermal Processing of Packaged Foods by : S. Donald Holdsworth

Download or read book Thermal Processing of Packaged Foods written by S. Donald Holdsworth and published by Springer. This book was released on 2015-11-30 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Improving the Thermal Processing of Foods

Author : P Richardson
Publisher : Woodhead Publishing
ISBN 13 : 9781855737303
Total Pages : 536 pages
Book Rating : 4.7/5 (373 download)

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Book Synopsis Improving the Thermal Processing of Foods by : P Richardson

Download or read book Improving the Thermal Processing of Foods written by P Richardson and published by Woodhead Publishing. This book was released on 2004-07-16 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.

Thermal Processing of Packaged Foods

Author : S. Daniel Holdsworth
Publisher : Springer Science & Business Media
ISBN 13 : 0387722505
Total Pages : 423 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Thermal Processing of Packaged Foods by : S. Daniel Holdsworth

Download or read book Thermal Processing of Packaged Foods written by S. Daniel Holdsworth and published by Springer Science & Business Media. This book was released on 2007-12-27 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

Microbiology of Thermally Preserved Foods

Author : Tibor Deák
Publisher : DEStech Publications, Inc
ISBN 13 : 1605950335
Total Pages : 335 pages
Book Rating : 4.6/5 (59 download)

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Book Synopsis Microbiology of Thermally Preserved Foods by : Tibor Deák

Download or read book Microbiology of Thermally Preserved Foods written by Tibor Deák and published by DEStech Publications, Inc. This book was released on 2013 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.

Food Processing Handbook

Author : James G. Brennan
Publisher : John Wiley & Sons
ISBN 13 : 3527634371
Total Pages : 829 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Food Processing Handbook by : James G. Brennan

Download or read book Food Processing Handbook written by James G. Brennan and published by John Wiley & Sons. This book was released on 2012-05-07 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Guidelines for Can Manufacturers and Food Canners

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251023778
Total Pages : 92 pages
Book Rating : 4.0/5 (237 download)

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Book Synopsis Guidelines for Can Manufacturers and Food Canners by : Food and Agriculture Organization of the United Nations

Download or read book Guidelines for Can Manufacturers and Food Canners written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1986 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Food Preservation

Author : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1498740499
Total Pages : 1103 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Handbook of Food Preservation by : M. Shafiur Rahman

Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1103 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

The Microwave Processing of Foods

Author : Marc Regier
Publisher : Woodhead Publishing
ISBN 13 : 0081005318
Total Pages : 486 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis The Microwave Processing of Foods by : Marc Regier

Download or read book The Microwave Processing of Foods written by Marc Regier and published by Woodhead Publishing. This book was released on 2016-11-01 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Fish Canning Handbook

Author : Les Bratt
Publisher : John Wiley & Sons
ISBN 13 : 1444390384
Total Pages : 330 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Fish Canning Handbook by : Les Bratt

Download or read book Fish Canning Handbook written by Les Bratt and published by John Wiley & Sons. This book was released on 2010-09-29 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis. Also available from Wiley-Blackwell Fishery Products: Quality, safety and authenticity Edited by H. Rehbein and J. Oehlenschläger ISBN 978-1-4051-4162-8 Handbook of Seafood Quality, Safety and Health Applications Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara ISBN 978-1-4051-8070-2 Fish Processing: Sustainability and new opportunities Edited by G. Hall ISBN 978-1-4051-9047-3

Principles and Practices for the Safe Processing of Foods

Author : H J Heinz
Publisher : Elsevier
ISBN 13 : 1483165345
Total Pages : 472 pages
Book Rating : 4.4/5 (831 download)

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Book Synopsis Principles and Practices for the Safe Processing of Foods by : H J Heinz

Download or read book Principles and Practices for the Safe Processing of Foods written by H J Heinz and published by Elsevier. This book was released on 2013-10-22 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.