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A Complete Course in Canning and Related Processes Volume 2 Microbiology Packaging HACCP and Ingredients Fourteenth Edition by Susan Featherstone ISBN 0857096788 978-0857096784

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A Complete Course in Canning and Related Processes Fourteenth Edition Volume 2 Microbiology Packaging HACCP and Ingredients Susan Featherstone Digital Instant Download

Author(s): Susan Featherstone
ISBN(s): 9780857096784, 0857096788
Edition: 14
File Details: PDF, 9.38 MB
Year: 2014
Language: english
SKU: EB-5139254 Category: Tag:

A Complete Course in Canning and Related Processes Fourteenth Edition Volume 2 Microbiology Packaging HACCP and Ingredients 1st Edition by Susan Featherstone  – Ebook PDF Instant Download/Delivery:  0857096788,  978-0857096784
Full download A Complete Course in Canning and Related Processes Fourteenth Edition Volume 2 Microbiology Packaging HACCP and Ingredients 1st Edition after payment


Product details: 

ISBN 10:  0857096788

ISBN 13:  978-0857096784

Author:  Susan Featherstone

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students 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 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 labelling 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 others.
 

Table of contents: 

Part One: Microbiological Hazards and Process Control

  1. Microbiology of canned foods

  2. Spoilage of canned foods

  3. Heat penetration determinations and thermal process calculations

  4. Optimising retort operations for canned goods

Part Two: Containers and Ingredients
5. Metal containers for canned foods
6. Glass and plastic containers for canned foods
7. Retortable flexible containers for food packaging
8. Ingredients used in the preparation of canned foods

Part Three: Safety and Quality
9. Hazard analysis and critical control point (HACCP) systems in food canning
10. In-plant quality control in food canning operations
11. Dealing with consumer complaints and market recalls in food canning

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Tags: Susan Featherstone, A Complete Course, Related Processes, HACCP and Ingredients