The processing of canned fruit and vegetables

Can fruit and vegetables safely and effectively by understanding the effects of the heat process on the food material and associated microorganisms

The purpose of canning fruit and vegetables is to package and preserve the food in prime condition so that it can be stored under normal conditions for long periods of time. Spoilage can be minimised by careful selection of the container, the raw materials, preparation and processing conditions, and the temperature at which the canned food is stored. This manual details such activities, as well as covering microbial growth problems, enzyme activities, heat processing regimes, instrumentation, services and equipment. It also includes special sections on the processing of specific high acid and low acid products.

Softcover - 65 pages