Download A Complete Course in Canning and Related Processes, by Susan Featherstone PDF

By Susan Featherstone

A entire direction in Canning is firmly confirmed as a distinct and crucial advisor to canning and similar strategies. execs within the canning and scholars have benefited from successive versions of the e-book for over a hundred years. This significant new version keeps that acceptance, with broadly revised and extended insurance. The three-title set is designed to hide all making plans, processing, garage and quality controls stages undertaken by means of the canning in an in depth, but obtainable model. significant adjustments for the hot version contain new chapters on legislation and labelling that distinction the placement in several areas all over the world, up to date details on boxes for canned meals and new details on validation and optimization of canning tactics, between many others.

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Read or Download A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients PDF

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Additional resources for A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients

Sample text

5), other chemical and physical characteristics of food are factors that affect the growth rate of these bacteria, yeasts, and moulds. e. the higher the acid intensity), the lower the resistance of bacteria and bacterial spores to heat. When there are several different types of bacteria, yeasts, and moulds in a food (as is commonly the case), the pH value of the food is one of the most important factors determining which will survive and which will multiply. 6 or below, foods in which it will grow have been categorised as ‘low-acid foods’.

Examples of common mycotoxins are discussed below. •  Aflatoxins are a group of toxins produced by Aspergillus spp. that have a similar structure and form highly oxygenated heterocyclic compounds. They have a potent carcinogenic effect. There are four major aflatoxins: B1, B2, G1, and G2. Aflatoxins occur in crops (most commonly corn, peanuts, and cottonseed) post-harvesting if the moisture levels in the food are allowed to exceed the critical values for mould growth. They can also be found in milk, cheese, and eggs if the animals are fed contaminated feed.

5. 3. e. an ability to resist change in pH. This buffering capacity is important in acidification and pH control. Weak acids and their salts in solution establish an equilibrium that resists changes in pH when more acidic or alkaline ingredients are added. The sodium salts of acids, such as acetic, citric, or phosphoric, can be added to buffer foods. The pH can be measured using colourimetric or electrometric methods. In colourimetric methods, dyes that change colour over a limited range of pH values are used; the colour change developed after adding indicator solution to a food is then compared to a standard to determine pH.

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