Fundamentals of food canning technology

428 Pages·1979·23.956 MB·English

by  John M. Jackson, Byron M. Shinn

FUNDAMENTALS OF FOOD
CANNING TECHNOLOGY
1\ 2/3
Receiving
raw product Soaking and
Washing
Sorting and
grading
Cooling Labeling Warehousing
and Packing
FUNDAMENTALS OF
FOOD CANNING
TECHNOLOGY
John M. Jackson, Ph.D.
Lakeside, Michigan
Byron M. Shinn
Western Springs, Illinois
®
AVI PUBLISHING COMPANY, INC.
Westport, Connecticut
1167744.
© Copyright 1979 by
THE AVI PUBLISHING COMPANY, INC.
Westport, Connecticut
All rights reserved. No part of this work covered
by the copyright hereon may be reproduced or used
in any form or by any means—graphic, electronic, or
mechanical, including photocopying, recording, taping,
or information storage and retrieval systems—without
written permission of the publisher.
Library of Congress Cataloging in Publication Data
Fundamentals of food canning technology.
Includes index.
1. Canning and preserving. I. Jackson, John Mathews,
1908- II, Shinn, Byron M.
TP371.3.F86 664’.0282 79-10923
ISBN 0-87055-257-0
Printed in the United States of America
a)
664.0282
Fq8l
Preface
The purpose of this book is to present the specialized theory and
practice of canning technology in one concise volume. It should be of
value to students who are starting to explore this field and to oper-
ating technologists who may wish to expand their knowledge into
phases of canning technology outside of their immediate areas of
specialization. The bibliographies at the conclusion of each of the
chapters will be valuable to those who wish to study the subjects
involved more thoroughly.
Canned foods have become a major factor in the food industry in
the United States, constituting a sizable and important portion of
the diet. They are stable, not requiring refrigeration, and are easily
transported; thus, making it possible for the consuming public to
have a varied and nutritious diet at all seasons of the year and all
geographical locations. There is a tremendous potential for growth
of the industry in Europe and much of the rest of the world.
The safeguards required to assure the safety and quality of
canned foods are not generally recognized and require specialized
study. It is therefore important for students and food technologists
to have basic understanding of the principles of this unique method
of food preservation.
The main factors in canned food preservation are heat steriliza-
tion and hermetic protective packaging. Heat sterilization is truly
the key-stone of successful canning. The rather complicated mathe-
matical analysis of heat penetration and thermal death times of
spoilage microorganisms is presented in a lucid manner by two of
the experts in this field in Chapter 2.
Both rigid metal and glass containers have been used for canned
products since the inception of this procedure. They are described in
separate chapters by knowledgeable authors. Hermetic flexible
Vv
vi FUNDAMENTALS OF FOOD CANNING TECHNOLOGY
packages, or pouches, have come into use for canned foods rather
recently. This development, including testing procedures, is discus-
sed at length in Chapter 5 by one of the outstanding experts in this
field.
Canning procedures for typical products in selected classifications
are discussed in chapters 6 through 12 by authors who have had
experience with these products. These presentations are intended to
give general descriptions of the procedures, but not necessarily to
give detailed recipes.
Chapter 13 returns to the generalized discussion of the procedures
applicable to all types of canned products with regard to coding,
labeling, storage and distribution. Consumer demands and govern-
mental regulations require close attention to the safety and quality
of canned foods. Hazard analysis and quality assurance are pre-
sented in Chapter 14 largely from experience in the United States,
but the principles are applicable worldwide. Control of waste dis-
posal and restriction of water usage are industry-wide problems
that are reviewed in Chapter 15. Basic principles are stressed.
The concluding chapter summarizes the observations of industrial
and academic studies on the nutrient content of canned foods and
the factors that are important to achieve maximum retention of
these nutrients. .
The Appendix contains numerous tables concerning the economic
significance of the industry and useful technical data.
The Editors are grateful to the several authors who have shared
their expert knowledge in contributed chapters.
Several members of the staff of the Barrington Technical Center,
American Can Company, Barrington, Illinois, have furnished helpful
information.
The staff of the National Food Processors Association (formerly
National Canners Association) has supplied much helpful informa-
tion. We are indebted to Whirlpool Corporation for the privilege of
using the Information Facilities at the Elisha Gray, II, Research
and Engineering Center, Benton Harbor, Michigan. We appreciate
the assistance of Mrs. Jean Garrison in typing large portions of the
manuscript.
And, finally, the encouragement and assistance of Dr. Norman W.
Desrosier, Fredric Winters and Lisa E. Melilli of the AVI Publishing
Company are gratefully acknowledged.
JOHN M. JACKSON
BYRON M. SHINN
January 1979