A Complete Course in Canning and Related Processes 3 Volume Set 13th Edition
Book II - Microbiology, Packaging,
HACCP & Ingredients
Chapter 1 — MICROBIOLOGY OF CANNED FOODS — Basic Considerations of pH Value; Influence of pH on Food Microbiology and Spoilage; Effect of Temperature on Growth of Microorganisms; pH and Growth of Clostridium Botulinum; Acidity Classification of Canned Foods; High-Acid Foods; Acidified Foods; Botulism; Methods of Commercial Control of Botulism; Spoilage of Canned Foods - Characteristics of Canned Food Spoilage Microorganisms; Low-Acid Canned Foods; Acid Foods; Types of Spoilage of Canned Foods; Swells; Pinholing; Flat Sours; Stack Burning; Food Discoloration; Black Stains; Glass-Like Deposits in Canned Foods; Off Flavors; Spoilage by Recontamination; Precautions for Handling Filled and Sealed Containers; General Sources and Control of Spoilage Due to Contamination; Wooden Equipment; Pumps, Pipes, Extractors, Cyclones, etc.; Blanchers; Fluming; Fillers; Canning Ingredients; Specific Sources of Spoilage Due to Contamination; Sources of Contamination in Fruits & Vegetables in General; Number of Microorganisms; Microbiological Standards for Ingredients. Chapter 2 — HEAT PENETRATION DETERMINATIONS AND THERMAL PROCESS CALCULATIONS — pH Classification of Canned Foods; High-Temperature Short-Time Processing; Thermal Death Time; Heat Penetration Determinations; Equipment; Procedure for Making a Heat Penetration (HP) Test; Some Causes of Unreliable Heat Penetration Data; Plotting Heat Penetration Curve; Process Calculations; Methods of Analyzing Data; The Graphical or General Method; The Formula Method; Simple Heating Curve; Broken Heating Curve; Summary; HTST Process Calc.: Calculation of Holding Tube Length; Symbols Used; Computerized Data Acquisitions and Evaluation of Thermally Processed Foods. Chapter 3 — METAL CONTAINERS FOR CANNED FOODS — Tin Plate Cans; Three-Piece Cans; Types of Steel Plate; Soldered Side Seam; Cemented Side Seam; Welded Side Seam; Two-Piece Cans; Draw and Redraw; Drawn and Ironed; Tin Free Steel; Truck Trailer Shipping of Empty Cans; Carload Shipping of Empty Cans; Can Corrosion; Fundamental Electrochemical Basis of Can Corrosion; Internal Corrosion; Factors Influencing Internal Corrosion; External Corrosion; Corrosion Attributable to Canning Practices; Fill and Vacuum; Thermal Exhausting; Code Marking; Faulty Closures; Washing the Sealed Can; Open Water Bath Operation; Steam Retort Operation; Contact with Rusty Iron; Contact with Alkaline Water; Improper Cooling; Corrosive Water Supplies; Corrosion Attributable to Storage Conditions; High Storage Temperature; Sweating; Other Causes of Rusting; Can Enamels (Linings, Coatings); Application of Enamels; Desired Qualities of Enamels; Evaluation of Enamels; Can Seam Inspection; Visual Examination of Double Seams; Tear-Down of Can Seams; Essential and Optional Seam Measurements; Tearing Down the Double Seam for Inspection; Adequacy of Double Seams and Recognition of Defects; Warehousing of Empty Cans; The Half-Size Steam Table Tray; Thermal Processing; Vacuum Determination; Double Seam Evaluation; Aluminum Cans; Plant Handling of Aluminum Cans; Corrosion Resistance; Liquid Nitrogen Injector System; Fruit and Veg. Canning; Meats and Seafoods; Carbonated Beverages and Beer; Non-Carbonated Beverages; Collapsible Tubes; Flexible Packages and Semi-Rigid Containers; Shipping Cases; Casing. Chapter 4 — GLASS AND PLASTIC CONTAINERS — Glass Containers; Vacuum Closures-General Characteristics; Factors Affecting Vacuum Formation; Method of Cold Water Vacuum Check; Vacuum Closure Application for Glass Containers; Auxiliary Equipment; Headspacer; Cocked-Cap Detector and Ejectors; Dud Detectors; Closures for Glass Containers-Applications; Vacuum Sealing; Shipping Containers and Casing; Commercial Packaging of Food Products in Plastic Containers; Introduction; Container Design/Structure; Shelf Life Requirements/Product Compatibility; Decorating Technique; Filling Line Requirements; Sealing Techniques/Tamper Indication; Warehousing and Transportation. Chapter 5 — RETORTABLE FLEXIBLE CONTAINERS/RETORT POUCH & SEMI-RIGID CONTAINERS — Products Packed in Retortable Flexible Containers; Structure of Flexible Containers; Retort Pouch Forming, Filling and Sealing; Semi-Rigid Containers - Filling and Sealing; Formed Pouches - Forming, Filling and Sealing; Equipment for Thermal Sterilization of Retortable Flexible Containers; Heating Mediums for Sterilization; Critical Factors in Thermal Processing of Flexible Containers; Quality Control Tests for Pouch Laminate, Pouch and Semi-Rigid Container; Advantages and Disadvantages of Retortable Flexible Containers. Chapter 6 — PACKAGES FOR ASEPTIC PACKAGING — Classification of Aseptic Packages; Basic Characteristics of Packaging Materials for Aseptic Packaging; Materials Used in the Manufacture of Packages for Aseptic Packaging; Sterilization of Packaging Materials and Packages; The Tetra Pak System; The Combibloc System; The Combibloc Process; The International Paper System; The Gasti System-American Can Company; The Liqui-Pak System; The Metal Box "FreshFill" System; The Dole Corporation Hot Air Aseptic Packaging System for Fruit Juices; The Container Sterilizing Unit; The Filling Section; The Cover Sterilizing Unit; The Container Closing Section; Sterilization of Equipment for Aseptic Packaging; Testing and Start-Up of an Aseptic Processing and Packaging Facility; Aseptic Packaging Low-Acid Foods with Particulates; Aseptic Canning Systems; Sterilization of Containers; Sterilization of Covers; Aseptic Filling and Sealing Operations; Summary of Products Packed by the Dole Aseptic Canning System; Aseptic Packaging for Reprocessing; Aseptic Drum Fillers; "Tote" Type Containers; FranRica "Quadraseptic" Drum and Tank Aseptic Filling System; Automated Aseptic Filling of Drum Containers; Removal of Filled Drum Container; Filling of Flexible Plastic Bags; Scholle Aseptic Filling System for Bag-In-Box/Drum Packaging; Aseptic Bulk Storage and Transportation; Bulk Storage Processing of Tomato Products; The Process; Tank Construction and Sterilization; Product Sterilization and Transfer; Bulk Tomato Paste in Rail Cars; Tanks for Aseptic Storage for Reprocessing; Regulations That Apply to Aseptic Processing and Packaging Systems. Chapter 7 — IN-PLANT QUALITY CONTROL— Organization of Quality Control; Personnel Requirements; Laboratory Facilities; General Operations; Control of Factory Operations; Daily Sanitation Survey; Daily Plant Inspection; Examination of Line Samples; Examination of Water; Testing Canned Foods; Vacuum; Headspace; Fill of Container - Cans; Fill of Container - Glass Jars; Fill of Container - Juice Products; Fill/Drained Weight; Cut-Out-Brix; Flavor; Net Weight; pH Measurement; Total Acidity; Purchasing Raw Products for Canning; The Past and Future of Quality Control. Chapter 8 — HAZARD ANALYSIS AND CRITICAL CONTROL POINT INSPECTION (HACCP) — Hazard Analysis and Critical Control Point System; Executive Summary; Definitions; Purpose and Principles; Explanation and Application of Principles; Examples of Questions to be Considered in a Hazard Analysis; Hazard Analysis and Assignment of Risk Categories; Examples of HACCP Records; Examples of Verification Activities. Chapter 9 — CONSUMER COMPLAINTS AND MARKET RECALL — Organization; Recording Complaints; Responding to Complaints; Product Tampering; Product Recalls; Preparing For a Recall; The Recall Team; Information Required; Description of Recall Strategy Elements; The Recall Procedure; Identification of a Potential Recall Situation; Assessment of a Potential. Chapter 10 — COMPUTER-INTERGRATED MANUFACTURING — Computer Tech.; Hardware; Software; Networks; Vision Systems; Intelligent Systems; Information Systems; Purchasing, Sales and Distribution; Production Control; Quality Assurance; Product Development; Nutritional Labeling; Application Considerations; Implementation and Evaluation. pter 11 — INGREDIENTSFood Additives; Functions and Safety of Additives; When Additives Should Not be Used; Salt, Salt Tablets, and Combination Tablets in Canning; Brine & Brine Dispensing; Potassium Chloride; Measuring Salt Content; Tablet Depositors; Dry Bulk Dispensing; Carbohydrates in Canning and Preserving; Sweeteners; Dextrose (d-Glucose); Levulose (d-Fructose); Sucrose; Invert Sugar; Corn Syrup (Glucose Syrup); High Fructose Corn Syrup; Maltodextrins; Starch; Starch Modifications; Bleaching; Viscosity Reduction; Crossbonding; Stabilization; Use of Modified Starches; Sorbitol and Mannitol; Spices, Essential Oils and Oleoresins; and Soluble and Drug Extractives; Spices; Quality Evaluation of Spices; Microbiology of Spices; Essential Oils and Oleoresins; Soluble Extractives; Spray-Dried Extractives; Textured Vegetable Proteins; Monosodium Glutamate; Water Soluble Gums (Hydrocolloids); Agar; Gum Arabic; Gum Ghatti; Gum Karaya; Furcellaran; Guar Gum; Locust Bean Gum; Gum Tragacanth; Xantham Gum; Alginates; Carrageenan; Uses in Canned Foods; Gelatin; Gel Strength; Gelatin Desserts; Jellied Meats; Emulsifiers (Surfactants); Color Additives; Certified Color Additives; Problems with Food Color Additives; Use of Certified Additives in Processed Foods; Preservatives; Mode of Action of Preservatives; Antibiotics; Antioxidants; Sequestering Agents; Chelating (Sequestering) Agents; Regulatory Status; Acidulants; Flavor Modifications; Malic, Fumaric, Adipic, Succinic, Citric, Phosphoric Acids; Firming Agents; Alternative Sweeteners and Fat Replacers; Fat Replacers.
Book II - 512 pages, Hardbound - ISBN 0-930027-27-2
(3-Volume Set - ISBN 0-930027-25-6)
Catalog #62C - Book II
$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
