CANNED FOODS; THERMAL PROCESSING AND MICROBIOLOGY, 7TH EDITION

Contents - 1. Bacteria - Form, Structure, Chemical composition, Physiology, Classification - 2. True fungi - Moulds, Yeasts, Morphology, Principal groups, Biological characteristics - 3. Control of spoilage micro-organisms - Refrigeration, Gas storage, Moisture limitation, Salt, Acid preservatives, Curing, Smoking, Spices, Antibiotics, Fermentation, Air filtration - 4. Containers - Three piece cans, Tinplate, Tin-free steel, Construction of cans, Non-soldered cans, Two piece cans, Easy-open ends, Semi-rigid and flexible packs, Glass containers and closures - 5. Outline of canning operations - Preparation of food, Washing, Peeling, Blanching, Filling, Exhausting, Sealing of containers, Processing, Types of retort, Non-rigid containers, Glass containers, Cooling, Coding - 6. Sources and control of contamination - Raw materials, Plant, Cleaning and disinfection, Containers, Cooling water - 7. Principal spoilage organisms in canned foods - Acidity classification of foods, Low and medium acid products, Acid products - 8. Effects of heat on micro-organisms - Cause of death, Mechanism of heat resistance, Order of destruction, Factors affecting heat resistance, Effect of environment during sporulation, Effect of environment during heating, Effect of recovery medium, Effect of sub-lethal heat treatment, Estimation of heat resistance, Treatment of thermal resistance data - 9. Principles of thermal processing - Thermal death-time data, Standards of processing, Heat penetration, Mechanism of heat transfer, Positioning of thermocouple, Factors affecting heat penetration, Process evaluation, Classical calculation methods, Integrated lethality methods, Microbiological methods - 10. Continuous flow sterilisation and aseptic processing - Nutritional and quality aspects, HTST and UHT processing, Process evaluation, Cooling, Container sterilisation, Filling, Enzyme inactivation and regeneration - 11. The use of radiations in food preservation -