The Resource A complete course in canning and related processes. Volume 1, Fundamental information on canning, revised by Susan Featherstone

A complete course in canning and related processes. Volume 1, Fundamental information on canning, revised by Susan Featherstone

Label
A complete course in canning and related processes. Volume 1, Fundamental information on canning
Title
A complete course in canning and related processes. Volume 1
Title part
Fundamental information on canning
Statement of responsibility
revised by Susan Featherstone
Title variation
Fundamental information on canning
Contributor
Editor
Subject
Language
eng
Summary
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 an
Member of
Cataloging source
NLGGC
Dewey number
664.0282
Illustrations
illustrations
Index
index present
LC call number
TP371.3
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Woodhead Publishing series in food science, technology and nutrition
Series volume
number 280
Label
A complete course in canning and related processes. Volume 1, Fundamental information on canning, revised by Susan Featherstone
Publication
Copyright
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Front Cover; Related titles; A Complete Course in Canning and Related Processes; Copyright; Contents; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Introduction; 1 Why this series of books?; 2 A brief history of canning technology; 3 Nicholas Appert discovers and documents a safe way of heat-preserving food; 4 The Appert food preservation method explained; 5 The development of food microbiology; 6 Packaging for heat-preserved foods; 7 Convenience -- the can opener is invented; 8 Other forms of packing for "canned foods"; 9 Developments in cannery equipment
  • 10 Canned foods -- a healthy option11 The future of thermally processed foods; 12 Are canned foods sustainable?; References; Part One -- Business planning and regulations for canned foods; 1 -- Creating a business plan; 1.1 Introduction; 1.2 Proposed outline for a business plan; 1.3 Conclusion; Acknowledgements; 2 -- Food regulations, standards, and labelling; 2.1 Introduction; 2.2 Codex Alimentarius; 2.3 Food and drug administration in the United States of America; 2.4 Principal requirements of food law; 2.5 Current good manufacturing practice regulations; 2.6 Food standards
  • 2.7 Composition and labelling guidelines2.8 Colour additives; 2.9 Suggestions to foreign exporters and United States importers to expedite entries; 2.10 Food plant inspection; 2.11 US food standards; 2.12 A general guide to canned food; Acknowledgements; References; 3 -- Kosher and halal food regulations; 3.1 Introduction; 3.2 Importance of the process; 3.3 Major concerns; 3.4 Equipment kosherisation or preparing for halal production; 3.5 Who prepares the product?; 3.6 Examples of a few special issues of concern; 3.7 Kosher and halal supervision agencies; Acknowledgements; References
  • Part Two -- Design and upkeep of canned food factories4 -- Plant location and construction; 4.1 Introduction; 4.2 Factors influencing plant location; 4.3 Selecting a geographical area; 4.4 Basic considerations in evaluating plant location; 4.5 Site characteristics; 4.6 Building a canning plant; 4.7 Layout of a canning plant; 4.8 Government regulations relating to building construction; 4.9 Environmental considerations; Project impacts and their magnitude; 4.10 Energy conservation considerations; 4.11 Safety considerations; 4.12 General guidance; References
  • 5 -- Sanitary design and equipment requirements5.1 Introduction; 5.2 Sanitary food plant buildings; 5.3 Equipment requirements; 5.4 Sanitary construction of food plant equipment; 5.5 Food plant equipment design; 5.6 Sanitation criteria for pipes, valves, and pumps; 5.7 Care and use of temperature controllers and recorders; 5.8 Equipment corrosion; 5.9 Aseptic processing facilities; References; 6 -- Water; 6.1 Introduction; 6.2 Supply; 6.3 Microbiological content of water; 6.4 Disinfection of cannery water using chlorination; 6.5 Other methods of cannery water disinfection
Control code
ocn903674354
Dimensions
unknown
Edition
Fourteenth edition
Extent
1 online resource (xxvi, 357 pages)
Form of item
online
Isbn
9780857096852
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
http://library.link/vocab/recordID
.b3509302x
Specific material designation
remote
System control number
  • (OCoLC)903674354
  • sks3509302x

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
Processing Feedback ...