Canning and retort operations
Guidelines, books and reviews
- Analysis of temperature distribution & heat penetration data for in-container sterilisation processes
- Guidelines on good manufacturing practice for heat processed flexible packaging
- Heat processing of low acid foods: an approach for the selection of Fo requirements
- Heat processing of packaged foods: guidelines for establishing the thermal process
- Integrity of heat processed containers through manufacturing and distribution
- Modelling of microbial non-linear thermal inactivation kinetics: a review
- Thermal technologies in food processing
- The effect of food processing on foreign bodies - a case study with in-container heat processing
- Guidelines on the incubation testing of ambient shelf stable heat preserved foods
- Guidelines for batch retort systems
- Guidelines for establishing heat distribution in batch overpressure retort systems
- Guidelines for performing heat penetration trials for establishing thermal processes
in batch retort systems - Safe packing of food & drink in glass containers
- Microbiological control in food industry process waters
- Canning retorts & their operation
- Process control in reel & spiral cooker/coolers: GMP guidelines
- Process control in hydrostatic cookers
- The heat processing of uncured canned meat products
- The processing of canned fruit & vegetables
- Guidelines for the establishment of procedures for the inspection of canneries
- Guidelines on the prevention of visible can defects
- Examination of suspect spoiled cans & aseptically filled containers
- Visual can defects
- Hygienic design of post-process can handling equipment
- Post process sanitation in canneries
- Thermal processing: validation challenges
- Thermal processing: process and package innovations for convenience foods