A Complete Course in Canning and Related Processes: Volume 3 Processing Procedures for Canned Food Products

ISBN-13: 9780857096791 / Angielski / Twarda / 2015 / 534 str.

Featherstone, Susan

Opis

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. 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 many other topics.

• Extensively revised and expanded coverage in the field of food canning
• Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion
• Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products
• Updated to cover the canning of ready meals, pet food, and UHT milk

Recenzje

"This major new edition continues the esteemed reputation of the title, with extensively revised and expanded coverage. The book remains a key technical reference for R&D managers within the food industry, product researchers and academics alike." --FST Magazine

Spis treści

Part One: Fruit, vegetables and pulses 1. Canning of Vegetables 2. Canning of Fruit 3. Canning of Juices, Fruit Drinks and Water 4. Canning with Pulses and Pasta 5. Canned Tomato Products

Part Two: Meat, fish and milk 6. Canning of Fish and Seafood 7. Canning of Meat and Poultry 8. Canning of Milk Products

Part Three: Canning of Preserves and Pickles 9. Jams, Jellies and Related Products 10. Canning of Pickled Products 11. Mayonnaise and Salad Dressing Products 12. Packing Dry or Reduced Water Activity Products

Part Four: Canning of Composite Products 13. Canning of Soup 14. Manufacture of Canned Baby Foods 15. Canning of Salads

O autorze

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