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Full Description
A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning.
This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control.
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 other topics.
Contents
Introduction
Part 1: Business planning and regulations for canned foods
1. Creating a business plan for a canned food business
2. Food regulations, standards and labelling for canned foods
3. Kosher and Halal food regulations for canned foods
Part 2: Design and upkeep of canned food factories
4. Plant location and construction for canned food factories
5. Sanitary design and equipment requirements for canned food factories
6. Use of water in canned food factories
7. Energy supply and requirements for canned food factories
8. Cleaning and sanitizing canned food factories
9. Food processing residuals treatment and disposal for canned food factories
Part 3: Canning operations
10. Canning operations
11. Process room operations in canned food factories
12. Sterilization systems for canned foods
13. Computer-integrated manufacturing in canned food factories
14. Warehousing of canned foods
