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    A Complete Course in Canning and Related Processes

    A Complete Course in Canning and Related Processes

    - Volume 2: Microbiology, Packaging, HACCP and Ingredients (Volume 2 : Microbiology, Packaging, HACCP and Ingredients)

    Forfatter: info mangler
    Bog
    • Format
    • Bog, hardback
    • Engelsk

    Beskrivelse

    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.

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    Detaljer
    • SprogEngelsk
    • Sidetal376
    • Udgivelsesdato08-12-2014
    • ISBN139780857096784
    • Forlag Woodhead Publishing Ltd
    • FormatHardback
    Størrelse og vægt
  • Vægt670 g
    • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    Design Salt Acid Consumers Fungi Glass Recall Heating Additives Processing Botulism Policy Fermentation Testing Bacteria Cooling Quality control Vacuum Energy Control Records Packaging Sealing Temperature Assurance Spoilage Plastic System Program PH Sweetners Procedure Complaint Heat transfer BARRIER Micro-organisms New technologies Mould Closures Thermophiles Viewpoint Chemical View Filling Perforation Process Optimization Preservatives HACCP Micro-organism Traceability Hazard Accidulants diagram frame diagram header Data logger Continuous retorts Detinning Commercial sterility Heat Penetration model element path symbol Hurdle technologies In-pack foods Thermocouple SysML diagrams Thickeners Stabilisers Swollen Microbiological node symbol Safety food poisoning
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