Fish Canning Technology
Teacher
Dr. R. SRINU
Category
Core Courses
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Code(Credit) : FSPT2204(1-1-0)
Course Name : Fish Canning Technology
Course Objectives
1. To study about canning and its importance in preservation of food
2. To familiarize with common steps involved in canning operations
3. To study different canning procedures for fish and shellfish
CO-PO Mapping
| COs | Course outcomes | Mapping Cos with POs |
| CO-1 | Students will understand and gain knowledge about fish canning principles, process and production | PO1, PO2 |
| CO-2 | Students will understand the approximation of the constituents present in the fish and changes during thermal processing | PO1 |
| CO-3 | Students will learn about various equipment involved in can making process as well as thermal processing evaluation | PO1, PO3 |
PO1 : Knowledge enhancement
PO2 : Professional and Entrepreneurial Skill development
PO3 : Critical thinking
Course Syllabus
Theory
1. Introduction to canning
2. Historical developments.
3. Advantages of canning in relation to other preservation methods.
4. Raw materials and sub materials, their characteristics and suitability for canning.
5. Classification of foods based on pH, commercial sterility, Absolute sterility, pasteurisation and sterilization.
6. Canning process, process flow steps involved HTST and aseptic canning.
7. General steps in canning procedure and importance, preparation of raw material, packing, pre-cooking,
8. General steps in canning procedure and importance continue- exhausting, seaming, retorting, cooling labelling and storage.
9. Principles of thermal processing.
10. Cold spot and its importance, convection and conduction type of packs.
11. Process calculation by general/ graphical methods, estimation of Fo value of the process (D-value, Z-Value TDT, F-value, lethal rate).
12. Commercial sterilization, 12-D concept.
13. Canning of commercially important fin fishes, shell fishes and cephalopods.
14. Spoilage of canned foods, types, causes and preventive measures.
15. Quality standards, plant layout, hygiene and sanitation and waste disposal.
16. Types of packaging materials for canned foods, metal containers (Tin Plate, TFS, Aluminium cans), Retortable pouches.
Practicals:
1. Types of cans
2. Canning equipments and layout of a cannery
3. Canning of different varieties of fish and shellfish
4. Canning of mackerel in brine
5. Canning of carp steaks in curry
6. Canning of fried shrimp in curry
7. Canning of sardine in oil
8. Canning of sardine in tomato sauce
9. Canning of tuna in oil
10. Cut out test for canned products
11. Examination of can double seam
12. Calculation of heat resistance of bacteria
13. Calculation of heat penetration of canned food
14. Thermal process calculation by general method
15. Spoilage condition in canned products
16. Familiarisation with various packaging materials and containers for fish products
Suggested books
Fish Canning tecgnology by K.K. Balachandran
Post-harvest Technology of Fish and Fish Products- K.K. Balachandran
Advances in Fish Processing Technology By D.P. Sen
Seafood Quality by C.I.F.T
Fish Processing Technology and product development by A.S.Niwane & Rathnakumar
Session Plan - Theory
Session 1
1. Introduction to canning and its historical developments. Advantages of canning in relation to other preservation methods. Raw materials and sub materials, their characteristics and suitability for canning
L-1 Introduction to canning
Advantages and Disadvantages of Canning
Session 2
Classification of foods based on pH, commercial sterility, Absolute sterility, pasteurisation and sterilization. Canning process, process flow steps involved HTST and aseptic canning.
L-2 Classification of Foods
L-2 Asceptic processing and packaging, HTST processing
Session 4
4. General steps in canning procedure and importance continue- exhausting, seaming, retorting, cooling labelling and storage
L-4Canning - Steps
Session 6
6. Principles of thermal processing. Heat resistance of micro organisms, heat penetration studies, mechanism of heat transfer. Cold spot and its importance, convection and conduction type of packs.
L-6 Principles of thermal processing
L-6 Heat resistance
L-6 Heat penetration and cold spot
Session 7
7. Process calculation by general/ graphical methods, estimation of Fo value of the process (D-value, Z-Value TDT, F-value, lethal rate). Commercial sterilization, 12-D concept
L-7 Thermal process calculation
L-7 Thermal Death Time Data
Session 8
Canning of commercially important fin fishes, shell fishes and cephalopods. Spoilage of canned foods, types, causes and preventive measures.
L-8 Canning of commercially important fish and shellfish
L-8 Effect of canning
L-8 Quality defects in fish and fishery products_2
Session 9
9. Types of packaging materials for canned foods, metal containers (Tin Plate, TFS, Aluminium cans)
L-9 Different packaging materials
Session Plan - Practical
Session 1
Types of cans
Click on the link
https://www.youtube.com/watch?v=XKvo9_Jdjt4
Session 2
Canning equipments and layout of cannery
Click on the link
https://www.youtube.com/watch?v=o-BwCdi1rX4
https://www.youtube.com/watch?v=o-BwCdi1rX4
Session 3
Canning of different varieties of fish and shellfish
Click on the link
https://www.youtube.com/results?search_query=Canning+of+fish+and+shellfish
https://www.youtube.com/results?search_query=Canning+of+fish+and+shellfish
Session 4
Canning of mackerel in brine
Click on the link
https://www.youtube.com/watch?v=Haww463KjlQ
https://www.youtube.com/watch?v=Haww463KjlQ
Session 5
Canning of carp steaks in curry
Click on the link
https://www.youtube.com/watch?v=3iHHa_MIY6g
https://www.youtube.com/watch?v=3iHHa_MIY6g
Session 6
Click on the link
https://www.youtube.com/watch?v=x_rSQTkT0fg
https://www.youtube.com/watch?v=x_rSQTkT0fg
Canning of fried shrimp in curry
Session 7
Canning of sardine in oil
Click on the link
https://www.youtube.com/watch?v=ChgaQ8-WbKE
https://www.youtube.com/watch?v=ChgaQ8-WbKE
Session 8
Canning of sardine in tomato sauce
Click on the link
https://www.youtube.com/watch?v=ChgaQ8-WbKE
https://www.youtube.com/watch?v=ChgaQ8-WbKE
Session 9
Canning of tuna in oil
Click on the link
https://www.youtube.com/watch?v=9jiispK7yVw
https://www.youtube.com/watch?v=9jiispK7yVw
Session 10
Cut out test for canned products
Click on the link
https://www.youtube.com/watch?v=6x_3WCM5ztM
https://www.youtube.com/watch?v=6x_3WCM5ztM
Session 11
Examination of can double seam
Click on the link
https://www.youtube.com/watch?v=WGyb-wknUSY
https://www.youtube.com/watch?v=WGyb-wknUSY
Session 12
Calculation of heat resistance of bacteria
Click on the link
https://www.youtube.com/watch?v=GF8WA8moohU
https://www.youtube.com/watch?v=GF8WA8moohU
Session 13
Calculation of heat penetration of canned food
Click on the link
Session 14
Thermal process calculation by general method
Click on the link
Session 15
Spoilage condition in canned products
Click on the link
https://www.youtube.com/watch?v=41DGv7XDFQ4
https://www.youtube.com/watch?v=41DGv7XDFQ4
Session 16
Familiarisation with various packaging materials and containers for fish products
Click on the link
https://www.youtube.com/watch?v=veEeHOfMyhA
https://www.youtube.com/watch?v=veEeHOfMyhA
Our Main Teachers
SRINU. R is working as an Associate Professor in the Department of Fish Processing Technology, School of Fisheries, CUTM, Paralakhemundi Campus from May 2023 onwards. He completed his Ph.D., M.F.Sc in Post-Harvest Technology from ICAR-Central Institute of Fisheries Education, Mumbai and B.F.Sc. (Bachelor of Fisheries Science) from College of Fishery Science – Muthukur, SVVU. He […]
Ms. Hauzoukim is expertise in value-added fish products, their quality and biochemical assessment, and utilization of fish waste for various purposes. She had completed her M.F.Sc from Post Harvest Technology discipline of ICAR-Central Institute of Fisheries Education, Mumbai. During her Master’s research, she worked on “Development of smoked fish products: Improvement in functionality of coated […]