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A Complete Course in Canning and Related Processes
Volume 3 Processing Procedures for Canned Food Products
This book is an ideal, all-inclusive reference on canning and related processes that includes tactics for meat, fish, and poultry, amongst others.
Susan Featherstone (Edited by)
9780857096791, Elsevier Science
Hardback, published 4 September 2015
534 pages
22.9 x 15.1 x 3.1 cm, 0.69 kg
"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
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.
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
Subject Areas: Food & beverage technology [TDCT]
