Food PPT
Food PPT
Food PPT
RITIKA PATHAK
2010BT15
Food packaging is:
42
Types of Canning
Headspace
• Is the space in the jar between the inside of
the lid and the top of the food or it’s liquid
• Check directions for the correct headspace
* Usually:
1/4” jellied fruit products
1/2” fruits, tomatoes and pickles
1” to 1-1/4” low acid foods
44
Headspace
* Too little
Food may bubble out during processing
Deposit on rim may prevent sealing
* Too much
Food at the top is likely to discolor.
Jar may not seal properly, as all the air may
not be forced from jar during processing
45
Pressure Canners vs. Cookers
To be considered a pressure canner for
USDA processes, the canner must be
big enough to hold at least 4 quart-size
jars
Pressure cookers/saucepans with smaller
volume capacities are not recommended for
use in canning
48
Pressure Canner Processing
Use 1 inch headspace in jars.
A few products use 1-1/4”
49
50
Loss of Pressure
Drop in pressure during processing means the
sterilizing value of the process will be decreased.
Underprocessing.
51
Fluctuating Pressure
Large and/or quick variations in pressure
during processing may cause loss of liquid
from jars.
52
Prepare the Canner
• The canner must have a
rack in the bottom
• Fill the about half full of
water, and begin heating
54
Fill Jars: Part 1
1. Pour the hot salsa mixture
into clean, hot canning jars.
3. Leave ½”HEADSPACE
55
Fill Jars: Part 2
5. Remove air bubbles and adjust headspace if
needed, leaving ½” empty. Use a plastic knife or
special bubble remover tool. Do not use metal knives
or spoons.
56
Place Lids on Jars
1. Remove the pretreated lids from the warm
water
2. Apply the lids to the tops of the jars.
57
Place Jars in Canner
Water Temperature should be about 180°F
(simmering)
58
Processing
After all the jars are in the canner, make sure the water is 1 to 2
inches over the tops of the jars. Place the lid on the canner.
Remove the lid, turning away from you to avoid getting steam in your
face Leave the jars in the canner for 5 minutes.
Using the jar lifter, remove the jars from the canner, not tilting
60
Cooling Jars
If jar seals properly, the lid will be curved inward and
there will be a clear ringing sound when tapped.
61
PROCEDURES AND PREPERATIONS
IN CANNING
PRELIMINARY PREPERATION
Washing and cleaning
Vegetables and fruits
Scaled fish
Preperation for canning
Sorting
Trimming
Inspection at each step
Blanching
Filling
Ensuring vacuum in container
Sealing
Heat processing
Cooling
Labeling and casing
POTENTIAL HAZARDS
Migration of can components
In canning toxicology, migration is the movement of
substances from the can itself into the contents.
Potential toxic substances that can migrate are lead,
causing lead poisoning, or bisphenol A, a potential
endocrine disruptor that is an ingredient in the epoxy
commonly used to coat the inner surface of cans.
Salt content
Canned food can be a major source of dietary salt
(sodium chloride). Too much salt increases the risk
of health problems, including high blood pressure.
Therefore, health authorities have recommended
limitations of dietary sodium. Many canned products
are available in low-salt and no-salt alternatives.
Botulism
Foodborne botulism results from contaminated foodstuffs
in which C. botulinum spores have been allowed to
germinate and produce botulism toxin, and this typically
occurs in canned non-acidic food substances. C.
botulinum prefers low oxygen environments, and can
therefore grow in canned foods. Botulism is a rare but
serious paralytic illness, leading to paralysis that typically
starts with the muscles of the face and then spreads
towards the limbs. In severe forms, it leads to paralysis of
the breathing muscles and causes respiratory failure. In
view of this life-threatening complication, all suspected
cases of botulism are treated as medical emergencies,
and public health officials are usually involved to prevent
further cases from the same source.
PREVENTION
Proper packaging keeping in mind the guidelines
Proper sanitary conditions
Good manufacturing practices
Studying the activity and growth of microorganisms
using 12 D concept.
REFRENCES
Ancillary materials for food packaging:pdf, (google)
Biobased packaging materials for food industry-by
Claus. J .Weber
Reusing food packaging is it safe- By M. Susan
Brewer
Food and Drug Administration( www.hhs.gov)
Wikipedia