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Process control in hydrostatic cookers

CCFRA Technical Manual No. 5 (Parts 1, 2 and 3) (1981-84)

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Process Control in Hydrostatic Cookers

This Technical Manual is available as a set of 3 bound volumes (parts 1-3) which detail various aspects of the safe use of hydrostatic cookers in canning food. It covers:

  • The important factors affecting process control - the hydrostatic cooker system and its operating conditions are described along with the associated steam and water services, instrumentation and quality control operations.
  • A theoretical evaluation of hydrostatic cooker process variables and the factors affecting heat transfer rates - this information can be used to help obtain positive assurance of the safety of the process and to help optimise the use of the continuous cookers.
  • Effect of hydrostatic cooker malfunctions on lethality of the process obtained in low acid canned foods is discussed - practical guidelines are given on how to evaluate such deviations, and advice is given on the drawing up of an Emergency Procedures Document for a specific cooker and product. Theoretical examples are given of the effects of temperature drops on the process values obtained.

Softcover - 172 pages

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