A Complete Course in Canning and Related Processes 3 Volume Set 13th Edition
Book I - Fundamental Information on Canning
Chapter 1 — CREATING A BUSINESS PLAN — Business Organization; The Marketing Plan; Management Plan; The Financial Plan; A Final Word. Chapter 2 — PLANT LOCATION AND CONSTRUCTION — Factors Influencing Plant Location; Basic Considerations in Evaluating Plant Location; Site Characteristics; Building a Canning Plant; Layout of a Canning Plant; Government Regulations Relating to Building Construction; Environmental Considerations; Project Impacts and Their Magnitude. Chapter 3 — FOOD LAWS, REGULATIONS AND STANDARDS — Requirements of the U.S. Food, Drug, & Cosmetic Act and of Other Laws; Federal Register and The Code of Federal Regulations; Principal Requirements of Food Law; Current Good Manufacturing Practice Regulations (GMP’s); Food Standards; Canned Fruits and Juices; Canned Vegetables; Dried Fruits and Vegetables; Fresh Fruits; Fruit Jams (Preserves), Jellies, Fruit Butters, Marmalades; Beverages and Beverage Materials; Fishery Products; Meat and Meat Food Products; Nuts and Nut Products; Edible Oils; Margarine, Mayonnaise, Salad Dressings; Olives; Spices, Spice Seeds and Herbs; Color Additives; Suggestions to Foreign Exporters and United States Importers to Expedite Entries; Food Plant Inspection; Federal Food Standards; Codex Alimentarius. Chapter 4 — KOSHER AND HALAL FOOD REGULATIONS — Scope of Market - U.S. and Worldwide; Demographics; Importance of the Process; Major Concerns; Equipment; Kosherization; Preparing for Halal Production; Who Prepares the Product; Examples of a Few Special Issues of Concern; Kosher and Halal Supervision Agencies. Chapter 5 — A FOOD LABELING GUIDE — Table of Contents: Section I - General Food Labeling Requirements, Section II - Name of Food, Section III - Net Quantity of Contents Statements, Section IV - Ingredient Lists, Section V - Nutrition Labeling, Section VI - Claims, Section VII - Miscellaneous. Chapter 6 — WATER — Supply; Bacterial Content of Water; Cannery Water Chlorination; Canning Water Requirements; Water Analysis; Chemicals in Water; Water Quality in Vegetable Canning; Water Use and Conservation; Protecting the Water Supply. Chapter 7 — ENERGY REQUIREMENTS AND SUPPLY — Steam Supply; Forms of Steam; Properties of Steam Supply; Steam Production; Cogeneration; Consumption Demand; Steam Requirements of Products; Steam Requirements-Unit Operations; Estimation of Steam Requirements; Suggestions for Proper Boiler Maintenance; Water Quality; Alkalinity; Hardness; Reuse of Condensate; Periodic Cleaning of Boiler Firesides; Maintenance Procedures to Insure Tightness; Air Pollution; Energy Conservation; Organization for Utility Mgt; Utility Audits; Housekeeping Operations-A Good Place to Start: Lighting, Heating, Water, Electric Power, Steam, Boiler and Power Plant Operations, Raw Product Handling and Cleaning, Processing Equipment and Operations, Transportation, Equipment Maintenance. Chapter 8 — FOOD PROCESSING RESIDUALS TREATMENT AND DISPOSAL — Factors to be Considered in Waste Disposal Problems; Methods of Treatment and Disposal of Wastes; Primary, Secondary and Tertiary Methods of Waste Treatment; Removal of Gross Solids by Screening-Primary Treatment; Treatment/Disposal of Screened Wastewaters; Need for Equalization Tank; Discharge to Municipal Sewage Treatment Plant; Biological Methods for Treatment of Food Processing Wastewaters; Chemical Treatment to Remove Suspended Solids-Secondary Treatment; Aeration-Flotation Process for Removal of Suspended Solids; Odor Control in Cannery Waste Lagoons; Disposal of Waste by Spray Irrigation. Chapter 9 — CANNING OPERATIONS — Receiving Raw Products and Packaging Materials; Separation of the Edible Portion; Washing; Size Grading; Inspecting; Blanching; Peeling; Size Reduction; In-Plant Handling of Cans and Can Ends; Cleaning the Cans; Filling; Vacuum in Canned Foods; Exhausting and Vacuum Closing; Can Closing; Dud Detector; Container Coding. Chapter 10 — EQUIPMENT AND SANITARY DESIGN — Equipment Requirements-Small Plant, Large Plant; Sanitary Construction of Food Plant Equipment; Food Plant Equipment Design; Care and Use of Temperature Controllers and Recorders; Equipment Corrosion. Chapter 11 — PROCESS ROOM OPERATIONS — Good Manufacturing Practice Regulations; Commercial Sterility in Canned Foods; Thermal Sterilization Processes-Critical Factors; Sterilization in Discontinuous, Non-Agitating Retorts-Cans; Retort Equipment and Procedure; Equipment; Procedure; Can Dimensions; Cooling Cans Under Pressure in Retorts; Retort Maintenance and Testing; Testing and Adjusting Mercury Thermometers; Post Processing Can Handling; Sterilization in Discontinuous, Non-Agitating Retorts-Glass Containers; Equipment; Installation; Retort Details; Procedure; Precautions for Safe Retort Operations. Chapter 12 — STERILIZATION SYSTEMS — Federal Regulations Applicable to Sterilization Systems for Low-Acid Canned Foods; Crateless Retort Systems; FMC Orbital Sterilizer; Continuous Rotary Pressure Sterilizers; Hydrostatic Pressure Sterilizers; Horizontal Circulating Water Retorts; "Flash 18" Process; Aseptic Processing-Introduction; Meaning of Sterile and of Sterility; Basic Concepts of Food Sterilization; Food Sterilization Systems for Aseptic Packaging; Factors Which Affect Scheduled Sterilization Processes for Aseptically Packaged Foods; Direct Heating; Indirect Heating; Comparative Advantages of Food Sterilization Systems for Aseptic Packaging; Surge Tank; In-Process Measurement of Heat Penetration Profile of Canned Foods; Computerized Control of Thermal Sterilization. Chapter 13 — CLEANING AND SANITIZING — Sanitation Program; Cleaning; Sanitizing; Sanitizers; Successful Application of CIP Chemicals; Equipment Cleaning Procedures; Sanitation and Plant Personnel; Regulatory Status of Cleaning and Sanitizing Compounds in the U.S.; Control of Insects; Sanitary Food Plant Building. Chapter 14 — WAREHOUSING OF CANNED FOODS — Stacking and Casing; Warehousing of Uncased Cans; Palletizing; Bright Stacking; Effect of Warehouse Temperature on Quality; Effect of Freezing on Canned Food; External Can Corrosion in the Warehouse; Corrosion Resulting from Cannery Operations; Secondary Spoilage.
Book I - 560 pages, Hardbound - ISBN 0-930027-26-4
(3-Volume Set - ISBN 0-930027-25-6)
Catalog #61C - Book I
$125.00 ea. Continental USA - Including Shipping Via UPS
$150.00 ea. Outside USA - Including Shipping Via Airmail
Catalog #60C - 3 Volume Set
$255.00 ea. Continental USA - $345.00 ea. Outside USA
All orders must be paid in U.S. Funds - All books shipped postage paid
