Download A Complete Course in Canning and Related Processes: by Donald L. Downing PDF

By Donald L. Downing

The thirteenth version of an entire direction in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This e-book has been completely revised and up-to-date by way of Dr Donald Downing. The books are a technical reference and textbooks for college students of foodstuff expertise; nutrition plant managers; product examine and improvement experts; nutrition gear brands and salesmen; agents; and nutrients providers. the 3 books comprise a complete of over 1650 pages. Dr Donald Downing, Professor of nutrients processing, manhattan Agricultural test Station, Cornell college, Geneva, ny, has introduced jointly many topics, heretofore unpublished, as a unit. the target used to be to make the books so finished that they disguise all levels of processing and so whole that they can be used as textbooks in nutrition know-how classes, in addition to reference manuals and guide books for all of the nutrition processing undefined, lay contributors, in addition to the pro nutrition technologist. This new version has been completely revised and accelerated over earlier variants, having new sections, new items and tactics, and covers topics from making a marketing strategy and making plans a nutrients processing operation, via processing and into the warehousing of the completed product.

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Additional info for A Complete Course in Canning and Related Processes: Microbiology, packaging, HACCP & ingredients (vol. 2)

Example text

The most numerous group is the catalase negative cocci; they increase in numbers as the processing season progresses and may make up 90% or more of the organisms on vegetables, such as corn, which are processed later in the summer. Fecal indicators. Coliforms and enterococci are present on vegetables as received from the growing field and can be recovered at most stages of processing. It is believed that their presence has no special sanitary significance: they merely make up a part of the processing line microflora, along with lactic acid bacteria and other organisms.

Butiricum, etc. Destruction of spores of C. botu linum is minimum standard for processing low acid foods. Most species of this group are more heat resistant than C. botulinum. Aerobic mesophilic spore-formers. As a group, they are less important than putrefactive anaerobes, due to (a) vacuum in canned foods which inhibits their growth, and to (b) inability to produce marked changes in foods. However, some species of this group have shown considerable heat resistance. Several species of Bacillus belong to this group.

Such cans have no vacuum and the ends may come out if cases are dropped during loading or shipping. A 24 MICROBIOLOGY, PACKAGING, HACCP & INGREDIENTS "springer" is a can, one or both ends of which are slightly bulged, but the interior pressure of which is not sufficient to prevent forcing one or both ends to their normal position by means of pressure with the fingers. A "swell" is a can, both ends of which are bulged and cannot be forced into their normal position with the fingers. The contents of a can spoiled by micro-organisms passes through various stages.

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