Canning Retort
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Containers- can making materials and cans, characteristics of seam. Steps in canning- raw materials, preparatory treatments. Precooking, packing, exhausting, seaming, thermal processing, cooling and storage. Thermal processing – heat resistance of microorganisms, heat penetration, graphical method of formulation. Fo- value. Canning of commercially important fishes, shellfishes and other food products- salient features. Retort pouch packing – principles and techniques; HTST process and aseptic packing- principles and techniques spoilage of canned foods- types, causes and preventive measures. Introduction to food packaging- objectives and requirements. Characteristics of various packaging materials – meats, paper and paper boards, corrugated fibre board, plastics, multi-layer lamination, testing of packaging materials and containers. Environmental aspects of food packaging. Practical: Types of cans, canning equipments and layout of cannery. Canning of different varieties of fish and shell fish. Cut out test of canned products. Examination of can double seam. Heat resistance of bacteria. Heat penetration in canned food, thermal process calculation by general method, spoilage condition in canned products. Familiarization with various packaging materials and container for fish products. Assessment of quality of packaging materials used for packaging fish and fishery products. BIS specifications for plastics for food contact applications and other regulations.
