A Complete Course in Canning and Related Processes: Volume 2: Microbiology, Packaging, Haccp and Ingredients 책 가격비교

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· 제목 : A Complete Course in Canning and Related Processes: Volume 2: Microbiology, Packaging, Haccp and Ingredients (Paperback, 14, Revised)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780081015797
· 쪽수 : 376쪽

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Preface
Introduction
Part One. Microbiological hazards and process control
- 1. Microbiology of canned foods
  - 1.1. Introduction
  - 1.2. Key micro-organisms in food microbiology
  - 1.3. Controlling the growth of micro-organisms
  - 1.4. Important fungi in the food industry
  - 1.5. Important bacteria in the food industry
  - 1.6. Botulism
- 2. Spoilage of canned foods
  - 2.1. Introduction
  - 2.2. Types of spoilage of canned foods
  - 2.3. Sources of contamination
  - 2.4. Spoilage of canned vegetables
  - 2.5. Microbiological standards for ingredients
- 3. Heat penetration determinations and thermal process calculations
  - 3.1. Introduction
  - 3.2. pH classification of canned foods
  - 3.3. Thermal death time
  - 3.4. HTST processing
  - 3.5. Inoculated pack studies
  - 3.6. HP determinations
  - 3.7. Process establishment methods
  - 3.8. Process calculation methods
  - 3.9. Some causes of unreliable heat penetration data
  - 3.10. HTST: a special type of heat penetration test
  - 3.11. Summary
- 4. Optimising retort operations for canned goods
  - 4.1. Introduction
  - 4.2. Optimising the thermal process to reduce overprocessing
  - 4.3. Changing the processing regime from low-acid sterilisation to pasteurisation
  - 4.4. New thermal technologies
  - 4.5. Converting batch processes to continuous processing
  - 4.6. Summary
Part Two. Containers and ingredients
- 5. Metal containers for canned foods
  - 5.1. Introduction
  - 5.2. Types of cans
  - 5.3. Can manufacture
  - 5.4. Can lacquers
  - 5.5. Tinplate can corrosion
  - 5.6. Corrosion attributable to canning practices
  - 5.7. Corrosion attributable to storage conditions
  - 5.8. Can seam inspection
  - 5.9. Storage and shipping of cans
  - 5.10. Aluminium cans
  - 5.11. Conclusion
- 6. Glass and plastic containers for canned foods
  - 6.1. Introduction
  - 6.2. Vacuum closures for glass ? general characteristics
  - 6.3. Factors effecting vacuum formation
  - 6.4. ‘Cold-water vacuum check’ method
  - 6.5. Vacuum closure application for glass containers
  - 6.6. Auxiliary equipment
  - 6.7. Closures for glass containers
  - 6.8. Vacuum sealing
  - 6.9. Coding
  - 6.10. Processing glass containers
  - 6.11. Packaging of food in plastic containers
  - 6.12. Food contact and migration
  - 6.13. Choice of plastic container
  - 6.14. Sealing techniques
  - 6.15. Warehousing and transportation
  - 6.16. Plastic package recycle potential
  - 6.17. Conclusion
- 7. Retortable flexible containers for food packaging
  - 7.1. Introduction
  - 7.2. Structure of flexible containers
  - 7.3. Retort pouch manufacture
  - 7.4. Quality assurance in retort pouch manufacture
  - 7.5. Filling
  - 7.6. Sealing
  - 7.7. Processing/sterilization
  - 7.8. Quality control tests for pouch laminate, pouch, and semirigid containers
  - 7.9. Advantages of using retortable flexible containers
  - 7.10. The disadvantages of flexible containers
- 8. Ingredients used in the preparation of canned foods
  - 8.1. Introduction
  - 8.2. Food additives
  - 8.3. Salt, salt tablets, and combination tablets in canning
  - 8.4. Carbohydrates in canning and preserving
  - 8.5. Spices, essential oils, and oleoresins
  - 8.5.2. Essential oils and oleoresins
  - 8.6. Textured vegetable proteins
  - 8.7. Monosodium glutamate
  - 8.8. Water-soluble gums (hydrocolloids)
  - 8.9. Emulsifiers (surfactants)
  - 8.10. Colour additives
  - 8.11. Preservatives
  - 8.12. Acidulants
  - 8.13. Firming agents
  - 8.14. Alternative sweeteners and fat replacers
Part Three. Safety and quality
- 9. Hazard analysis and critical control point (HACCP) systems in food canning
  - 9.1. Introduction
  - 9.2. The NACMCF summary of the HACCP system
  - Appendix A. Examples of questions to be considered in a hazard analysis
  - Appendix B (N.B. Appendix B was extracted from Committee’s November 1989 HACCP document.)
  - Appendix C
  - Appendix D. Examples of HACCP records
  - Appendix E. Examples of verification activities
- 10. In-plant quality control in food canning operations
  - 10.1. Introduction
  - 10.2. Quality control department
  - 10.3. Control of factory operations
  - 10.4. Examination of line samples
  - 10.5. Examination of water
  - 10.6. Testing canned foods
  - 10.7. Purchasing raw products for canning
  - 10.8. The past and future of quality control
- 11. Dealing with consumer complaints and market recalls in food canning
  - 11.1. Introduction
  - 11.2. Recording complaints
  - 11.3. Responding to complaints
  - 11.4. Product tampering
  - 11.5. Traceability
  - 11.6. Product recalls
  - 11.7. Sample forms
Appendix
Glossary
Index