Fish Canning Technology

Teacher

Category

Core Courses

Course Attendees

Still no participant

Course Reviews

Still no reviews

Course Name : Fish Canning Technology

Code(Credit) : FSPT2204(1-1-0)

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

Learning Outcomes

1. Advantages of canning over different preservative methods
2. Standard operating procedure for canning of fish and shellfish
3. Main spoilage factors and its preservation

Course Syllabus

Theory
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.
2. Classification of foods based on pH, commercial sterility, Absolute sterility, pasteurisation and sterilization. Canning process, process flow steps involved HTST and aseptic canning.
3. General steps in canning procedure and importance, preparation of raw material, packing, pre-cooking,
4. General steps in canning procedure and importance continue- exhausting, seaming, retorting, cooling labelling and storage.
5. Canning of commercial important fish and shellfish
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.
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.
8. Canning of commercially important fin fishes, shell fishes and cephalopods. Spoilage of canned foods, types, causes and preventive measures. Quality standards, plant layout, hygiene and sanitation and waste disposal.
9. Types of packaging materials for canned foods, metal containers (Tin Plate, TFS, Aluminium cans)
10. Retortable pouches.

Practicals:
1. Types of cans, canning equipments and layout of cannery.
2. Canning of different varieties of fish and shell fish.
3. Cut out test of canned products. Examination of can double seam.
4. Heat resistance of bacteria.
5. Heat penetration in canned food, thermal process calculation by general method.
6. Study of spoilage condition in canned products.
7. Familiarization with various packaging materials and container 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

Session Plan

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

Canning of food at home

Thermal Process

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

Ascepting processing of tuna

Session 3

3. General steps in canning procedure
L-3 Canning procedures

Canning of Tuna process

Session 4

4. General steps in canning procedure and importance continue- exhausting, seaming, retorting, cooling labelling and storage
L-4Canning - Steps

Canning of Sardine

Session 5

5. Canning of commercial important fish and shellfish
L-5 Canning of fish and shellfish

Canning of Crab

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

Heat penetration test

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

Validation of canning process

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

Spoilage in canned foods

Session 9

9. Types of packaging materials for canned foods, metal containers (Tin Plate, TFS, Aluminium cans)
L-9 Different packaging materials

Session 10

Session 11

Multiple Choice Question
Question

Case Studies

Case Studies

Recent Comments

    Our Main Teachers