This item is in: Food Science > Technology > Thermal processing technologies

A complete course in canning and related processes (SERIES) (3 Volume set) (Thirteenth edition)

D L Downing, Cornell University, USA

These books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.

Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.

This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

Special price for full set of 3 volumes
ISBN 1 84569 603 4
ISBN-13: 978 1 84569 603 0
June 1996
(Volume 1: 560 pages, Volume 2: 512 pages, Volume 3: 624 pages) pages  234 x 156mm  hardback  
£350.00 / US$595.00 / €440.00

Usually dispatched within 24 hours

Titles in this series:
Volume 1
Volume 2
Volume 3

Contents

Volume 1 Fundamental information on canning
Creating a business plan; Plant location and construction; Food laws, regulations and standards; Kosher and Halal food regulations; A food labeling guide; Water; Energy requirements and supply; Food processing residuals treatment and disposal; Canning operations; Equipment and sanitary design; Process room operations; Sterilization systems; Cleaning and sanitizing; Warehousing of canned foods.

Volume 2 Microbiology, packaging, HACCP and ingredients
Microbiology of canned foods; Heat penetration in determinations and thermal process calculations; Metal containers; Glass and plastic containers; Retortable flexible containers/retort pouch and semi-rigid containers; Packages for aseptic packaging; In-plant quality control; Hazard analysis and critical control point inspection (HACCP); Consumer complaints and market recall; Computer-integrated manufacturing; Ingredients.

Volume 3 Processing procedures for canned food products
Canning of vegetables; Canning of fruits; Canning of juices, fruit drinks and water; Canning of dry pack products; Canning of marine products; Canning of meat and poultry products; Canning of soups; Preserves (jams); jellies and related products; Pickles; Mayonnaise and salad dressing products; Manufacture of canned baby foods; Tomato products; Evaporated milk; Canned meat and vegetable salads.