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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
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
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
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
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
4. General steps in canning procedure and importance continue- exhausting, seaming, retorting, cooling labelling and storage
L-4Canning - Steps
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
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
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
9. Types of packaging materials for canned foods, metal containers (Tin Plate, TFS, Aluminium cans)
L-9 Different packaging materials
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