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

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 Plan - Practical

Session 1

Types of cans

Click on the link

https://www.youtube.com/watch?v=XKvo9_Jdjt4

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

https://www.youtube.com/watch?v=GF8WA8moohU

Session 14

Thermal process calculation by general method

Click on the link

https://www.youtube.com/watch?v=ZwBoZVrZxbk

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

Model Question Paper

Question bank

Question

QUESTION-BANK

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 […]