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Canning

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32 views

Canning

Uploaded by

Noor Ghazal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Canning: A

Comprehensive Guide
Canning is a method of preserving food by processing and
sealing it in containers (of metal, glass, thermo stable
plastic) through agency of heat

It provides a shelf life of one to five years, and the


primary objective is to ensure the safety of the consumer.

Heating is the principle factor to destroy the


microorganisms and the permanent sealing is to prevent
re-infection.
Why is Canning Done?

• Preservation: The high water content in fresh foods


makes them prone to spoilage due to the growth of
microorganisms like bacteria, yeast, and molds.
Canning uses heat to kill these microorganisms, thus
extending the shelf life of the food.
• Safety: By eliminating harmful microorganisms,
canning ensures that the food remains safe to eat
for a long time. The sealed container prevents
recontamination, protecting the food from further
• Quality Maintenance: Canning also helps to
microbial growth.
preserve the nutritional value, flavor, and texture of
food, preventing the degradation that occurs due to
• enzymes and oxidation.
Convenience: Canned foods are ready to eat or
require minimal preparation, making them
convenient for storage and use.
Types of Canned Foods
Low Acid Foods Acid Foods High Acid Foods

Meat, fish, poultry, and dairy Fruits like pears, oranges,


products fall into this apricots, and tomatoes have Pickled products, fermented
category, with a pH range of a pH between 4.5 and 3.7. foods, jams, and jellies have
5.0 to 6.8. a pH ranging from 3.7 to 2.3.
Canning Process
Selection
Fruits and vegetables should be fresh, ripe, firm, and free from blemishes or damage.

Over-ripe fruit is generally infected with microorganisms and would yield a pack of poor quality.

The vegetables should be tender and reasonably free from soil, dirt etc.

Sorting and Grading


The graded fruits and vegetables are washed with water in different ways such as soaking
or agitation in water, washing with cold or hot water sprays, etc.

Vegetables may preferably be soaked in a dilute solution of potassium permanganate to disinfect th

Spray washing is the most efficient method


Peeling, Coring, Pitting
• Peeling of fruits and vegetables can be done in many ways:

by hand or with knife


by machine
by heat treatment (Scalding)
by lye solution (dipping the fruits and vegetables in a solution of boiling caustic soda
or lye solution of strength 1-2%for 30 seconds to 2 minutes.

• Cores and pits in fruits are removed by hand or by machine.

Blanching
• Treatment of fruits and vegetables with boiling water or steam for short periods
followed by cooling prior to canning, is called 'blanching'.
• Blanching is done with the objective of: Loosening the skin of the fruit or vegetable.
Can Filling:
• The cans are washed and subjected to a steam jet remove any adhering dust or foreign matt
• Before filling of the contents, a small amount of syrup (for fruits) or brine
(for vegetables) is poured in the can so as to provide a medium to the
contents.

Syruping and Brining:


• The cans are filled with hot sugar syrup for fruits(concentration 35- 40%)
and hot brine for vegetables(concentration 1-2%), at a temperature of
79°C to 82°C, leaving a headspace in the can so that when the filled can
is closed on the double seaming machine, the headspace left inside
• ranges from
Objective of 0.32 cm tois0.47
this step cm.
to improve the taste of the canned product and
to fill up the inter space between fruits and vegetables.
Lidding and Clinching:
- Cans after being filled, are covered loosely with lid and passed through the exhaust box.

Exhausting:
- By exhausting, risk of corrosion of tin plate and pin holing during the storage and
discoloration of the product is reduced as the oxidation process is prevented.

- Cans are passed through a trough of water at 82-87°C or a moving conveyor belt through a steam box

- During exhausting, expelling of all the gases takes place which prevents spoilage of the
canned product by ceasing the chemical reactions and also the bulging of can.

Sealing:
- After exhausting, the cans are sealed by special closing machines known as double seamers.

- There are hand operated as well as semi- automatic and fully automatic seamers
Processing/Sterilization:
Processing consists of heat treatment which is sufficient to eliminate the growth of spoilage
causing microorganisms. All fruits can be satisfactorily processed at 100°C and vegetables
at 116-120°C. The total time required to sterilize canned food is largely depends on:

Size of can
Processing temperature
Rate of heat penetration at the center of the can.
pH of the food
The type and number of organisms present

Washing and Cooling:


After the cans are closed, they pass through a detergent spray washer to remove grease
and other material. The washing should consist of hot water (66°C) then by suitable pre-
rinse, detergent spray wash. Followed by a fresh warm water rinse (66°C).

Immediately after processing, the cans are COOLING in water to a temperature of 36°C to
42°C. to avoid thermophilic spoilage or can rust. If the cans are cooled much below 36°C,
they may not dry thoroughly and rusting well result. If the cans are cased at temperatures
much over 42°C, thermophilic spoilage may occur.
Labeling and Storage:
After the completion of the canning process, the cans are labeled, packaged and stored at a
clean and dry place.

• Storage temperatures of sterile canned meat products should not be above 21.1°C,
because higher temperatures markedly accelerate deterioration during storage, thus limiting
shelf life.
Containers for
Canning:
- The container plays a vital role in food canning,
it must be:

1-Capable of being hermetically sealed to


prevent entry of microorganisms.

2- Impermeable to liquids and gases, including


water vapor.

3- Maintain the state of biological, stability (i.e.


commercial sterility)

4- Physically protect the contents against


damage during transportation, storage and
distribution
Containers for
Canning
Material Advantages

Tin High heat conductivity,


durable, opaque

Steel Strong, resistant to


corrosion, recyclable

Plastic Lightweight,
shatterproof, cost-
effective
Glass Transparent, reusable, inert
However, the metal ones are
preferred because:
1- It has a high conductivity of heat.

2- It cannot easily be broken.

3-) Being opaque, so any possible bad effects of light on


food stuffs are avoided.

4- Be able to withstand the stresses imposed during


thermal processing and cooling.

5- Be able to withstand the subsequent handling, which


includes transportation, storage and distribution.
Defects in Cans
1 Swell
Bulging of both can ends due to gas generated by microbial or chemical a

2 Flipper
A can with normal appearance but one end flips out when struck
against a solid object.

3 Leakage
A perforated can.

4 Springer
A can bulged from one end which if forced back into normal
position, the opposite end bulges.

5 Overfilled
has convex ends due to overfilling.
presented by :
Noor Al-Ghazal Reem AL-hindy

Sara Al-masaeid Rama Al-zeadeh

Tala Al-shaweesh Rasmiya Al-khodour

Sulaf Al-qatatsheh Renad Lafee

Yusra Hamdan Shahed Al-Rwajfeh

Farah Sarmed

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