We specialize in hard to find items
All Categories
A Complete Course in Canning and Related Processes: Volume 1 Fundemental Information on Canning (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
About A Complete Course In Canning And Related
Product Description A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. Review The first volume of this indispensable three book series is an authoritative guide on canning, including invaluable information on planning, regulations, quality control, and the operations involved in the processing and canning of ingredients From the Back Cover Now in its fourteenth edition, A Complete Course in Canning and Related Processes is firmly established as a unique and essential guide to food canning and related processes. The first volume of this three book series reviews the latest developments in food regulations, equipment design, plant location, and processing operations involved in the canning of ingredients. This book opens with a clear overview of food laws, regulations and standards worldwide. Part One also provides an in-depth guide to food labelling, Kosher and Halal food regulations and standards worldwide. Part Two analyses plant location with relation to construction, the requirements of equipment design and sanitation in the industry. The final section of the book focuses on processing operations, sterilisation systems and warehousing, offering a key examination of the canning environment. This major new edition continues the esteemed reputation of the title, with extensively revised and expanded coverage. The book remains a key technical reference for R&D managers within the food industry, product researchers and academics alike. This edition has been revised by Susan Featherstone, Technical Manager: Food and Beverage at Nampak R&D, South Africa. About the Author Susan Featherstone is Manager of the Food and Beverage Technology Lab at Nampak R&D
