By D.L. Downing (Auth.)
The thirteenth variation of an entire direction in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This ebook has been absolutely revised and up to date by means of Dr Donald Downing.
The books are a technical reference and textbooks for college kids of foodstuff know-how; nutrition plant managers; product examine and improvement experts; nutrients apparatus brands and salesmen; agents; and meals providers. the 3 books include a complete of over 1650 pages.
Dr Donald Downing, Professor of meals processing, manhattan Agricultural scan Station, Cornell college, Geneva, ny, has introduced jointly many matters, heretofore unpublished, as a unit. the target was once to make the books so complete that they hide all stages of processing and so whole that they can be used as textbooks in foodstuff know-how classes, in addition to reference manuals and guideline books for all of the nutrients processing undefined, lay participants, in addition to the pro foodstuff technologist.
This re-creation has been absolutely revised and accelerated over past versions, having new sections, new items and methods, and covers matters from making a marketing strategy and making plans a nutrition processing operation, via processing and into the warehousing of the completed product
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Extra info for A Complete Course in Canning and Related Processes. Microbiology, Packaging, HACCP and Ingredients
Standards for thermophilic spore count "for five samples examined, there shall be a maximum of not more than 150 spores per 10 grams of sugar". 2. Flat sour spores "for five samples examined, there shall be a maximum of not more than 75 spores and an average of not more than 50 spores per 10 grams of sugar". 3. Thermophilic anaerobic spores "shall be present in not more than three (60%) of the five samples of starch and in any one sample to the extent of not more than four (65+%) of six tubes inoculated by the standard procedure.
Usually, the initial wash that is given vegetables only removes a portion of the microorganisms and soil; as a result, microbial populations remain high until a vegetable is blanched. Thus, blanching also serves as a cleaning step, though not usually considered one. With frozen vegetables, most viable microorganisms in the final product are introduced at processing stages following the blanch. Equipment such as cutters and slicers are often significant sources of contamination, because they MICROBIOLOGY OF CANNED FOODS 35 are difficult to clean.
If this mold is found in processed fruits and vegetables, it is evidence of insanitary processing conditions. While the presence of Geotrichum (machinerymold) in certain canned fruits and tomatoes appears to be well explained, the significance of low counts in low-acid vegetables is less well understood. For example,yeast and mold growth on the surfaces of soiled vegetable processing equipment would be expected to parallel that of bacteria, the predominant organism, but no correlation between the incidence of Geotrichum and the numbers of bacteria has been found.