Preservation method - Canning
Food Technology and HACCP
Food preservation method:
THE CANNING PROCESS
Federica Brazzoduro - 301307 TABLE OF CONTENTS
1. HISTORY OF CANNED FOOD p.3
2. CANNED FOOD p.4
2.1. Which food do we can? p.4
2.2. Why do we can food? p.4
2.3. What makes food canning so safe? p.4
2.4. What makes it last longer? p.5
3. THE CANNING PROCESS p.5
3. a) Harvesting p.5
3. b) Washing p.6
3. c) Sorting/Grading p.6
3. d) Preparation p.6
3. e) Blanching, Aseptic Procedure p.6
3.e.1 Food alteration p.6
3.e.2 Blanching methods p.6
3.e.3 Aseptic procedure p.7
3. f) Filling p.7
3. g) Exausting p.8
3.g.1. Exhausting methods p.8
3. h) Sealing p.8
3. i) Cooking – Heat Sterilization p.8
3. i. 1. pH level in canned food p.8
3. i. 2. Heating temperatures and timings p.8
3. j) Cooling p.8
3. k) Labeling/Casing, p.9
3. l) Storage for shipment p.10
3. l. 1. Did you know… p.10
4. PACKAGING MATERIALS USED IN THE CANNING PROCESS p.10
5. EQUIPMENT USED IN CONVENTIONAL CANNING PROCESS p.10
6. NUTRITION VALUES p.10
7. POSSIBLE CANNING HAZARDS p.11
7. 1. Post-processing contamination p.11
7. 2. Damaged/defected packages p.11
7. 3. Industrial chemical material p.11
8. CANNED FOOD TEMPERATURES p.12
9. BIBLIOGRAPHY p.13
1. HISTORY OF CANNED FOOD
The ‘canning’ preservation method dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his regiments fed, offered a cash reward to whoever could develop a reliable method of food conservation.
Nicolas Appert, after 15 years of experimentation, had the background to find a conservation solution (having been a pickler, an expert confectioner, a brewer, a distiller, and a chef), and discovered that the application of heat to food in
Food preservation method:
THE CANNING PROCESS
Federica Brazzoduro - 301307 TABLE OF CONTENTS
1. HISTORY OF CANNED FOOD p.3
2. CANNED FOOD p.4
2.1. Which food do we can? p.4
2.2. Why do we can food? p.4
2.3. What makes food canning so safe? p.4
2.4. What makes it last longer? p.5
3. THE CANNING PROCESS p.5
3. a) Harvesting p.5
3. b) Washing p.6
3. c) Sorting/Grading p.6
3. d) Preparation p.6
3. e) Blanching, Aseptic Procedure p.6
3.e.1 Food alteration p.6
3.e.2 Blanching methods p.6
3.e.3 Aseptic procedure p.7
3. f) Filling p.7
3. g) Exausting p.8
3.g.1. Exhausting methods p.8
3. h) Sealing p.8
3. i) Cooking – Heat Sterilization p.8
3. i. 1. pH level in canned food p.8
3. i. 2. Heating temperatures and timings p.8
3. j) Cooling p.8
3. k) Labeling/Casing, p.9
3. l) Storage for shipment p.10
3. l. 1. Did you know… p.10
4. PACKAGING MATERIALS USED IN THE CANNING PROCESS p.10
5. EQUIPMENT USED IN CONVENTIONAL CANNING PROCESS p.10
6. NUTRITION VALUES p.10
7. POSSIBLE CANNING HAZARDS p.11
7. 1. Post-processing contamination p.11
7. 2. Damaged/defected packages p.11
7. 3. Industrial chemical material p.11
8. CANNED FOOD TEMPERATURES p.12
9. BIBLIOGRAPHY p.13
1. HISTORY OF CANNED FOOD
The ‘canning’ preservation method dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his regiments fed, offered a cash reward to whoever could develop a reliable method of food conservation.
Nicolas Appert, after 15 years of experimentation, had the background to find a conservation solution (having been a pickler, an expert confectioner, a brewer, a distiller, and a chef), and discovered that the application of heat to food in
Bibliography: Administration, U. F. (2010). Update on Bisphenol A for Use in Food Contact Applications. (2009) Brooks, J. (2012, March 31). Bacteria in canned food. Retrieved from Safe food: http://foodsafetywithjaybee.blogspot.ch/2012/03/bacteria-in-canned-food.html History of Commercial and Home Canning Johnson, S. (2011, May). Steam Blanching Vs. Water Blanching: Cost, Efficiency and Product Quality. Retrieved from Key Technology: http://www.key-technology.cn/files/downloads/white-papers/Steam-Blanching-vs-Water-Blanching.pdf Jose´ I Safriet, D. (1995). Emission Factor Documentation for AP-42: Canned Fruits and Vegetables - Final Report. U. S. Environmental Protection. Scheyder, E. (2010, June 10). Chemical BPA Used In Most Food Can Linings Raises Concerns. Retrieved from Unsurance journal: http://www.insurancejournal.com/news/national/2010/06/10/110610.htm University, M Walthers, M. (2011, May 15). Another canned response. Retrieved from Inside prevention: http://www.insideprevention.org/2011/05/another-canned-response.html What we found xx, S. (2012, January 15). That White Lining in Commercial Tinned Foods. Retrieved from coffeee2001.blogspot: http://coffeee2001.blogspot.ch/2012/01/that-white-lining-in-commercial-tinned.html Plagiarism: