A Complete Course in Canning and Related Processes

*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.

Autorentext
Susan Featherstone is Manager of the Food and Beverage Technology Lab at Nampak R&D

Inhalt

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

6. Canning of Meat and Poultry

7. Canning of Milk Products

   Part Three: Canning of Preserves and Pickles
   9. Jams, Jellies and Related Products

8. Canning of Pickled Products
9. Mayonnaise and Salad Dressing Products

10. Packing Dry or Reduced Water Activity Products

    Part Four: Canning of Composite Products
    13. Canning of Soup

11. Manufacture of Canned Baby Foods
12. Canning of Salads