This standard is about the principles of commercial sterilisation as applied to canning using heat treatment. It is about understanding the preparation and canning process. Canning may typically be carried out for products such as fish, meat, fruit, vegetables, soups, sauces, pastes, fillings and coatings. (The principles of canning soft drinks and alcoholic beverages are not covered by this unit).
You need to understand the preparation of products for canning and the reasons for this preparation activity. You need to know how the canning process is carried out and the technology of heat treatment. You also need to know how cans are cooled and the main indicators of spoilage of canned foods.
Knowledge and understanding
You need to know and understand:
1 the purpose of food washing/cleaning and food size reduction in preparation for canning
2 why some fruits and most vegetables are blanched before canning; enzyme inactivation, product shrinkage, reduction of microbial activity and the addition of required additives
3 how the filling, vacuum treatment and sealing of cans is carried out and the equipment used
4 why canning is a bacteriocidal process
5 how the toxin of Clostridium botulinum can be used as an indicator of heat resistant spores and toxins in the canning process
6 the standards of commercial sterility which are acceptable to canning of foods
7 the importance of the Decimal Reduction Time or D value, in the canning process
8 the definition and importance of the F value in canning different types of foods
9 how heat penetration into cans differs in solid pack and liquid pack canning
10 how the heating process is carried out and the retort equipment used
11 how the cooling process is carried out and the equipment used
12 how cans are labelled, where the cans are not previously printed
13 what the causes of spoilage are in canned foods
14 how the canning of foods has been affected by newer food preservation and packing technologies
IMPFT150K Principles of canning
Overview
This standard is about the principles of commercial sterilisation as applied to canning using heat treatment. It is about understanding the preparation and canning process. Canning may typically be carried out for products such as fish, meat, fruit, vegetables, soups, sauces, pastes, fillings and coatings. (The principles of canning soft drinks and alcoholic beverages are not covered by this unit).
You need to understand the preparation of products for canning and the reasons for this preparation activity. You need to know how the canning process is carried out and the technology of heat treatment. You also need to know how cans are cooled and the main indicators of spoilage of canned foods.
Knowledge and understanding
You need to know and understand:
1 the purpose of food washing/cleaning and food size reduction in preparation for canning
2 why some fruits and most vegetables are blanched before canning; enzyme inactivation, product shrinkage, reduction of microbial activity and the addition of required additives
3 how the filling, vacuum treatment and sealing of cans is carried out and the equipment used
4 why canning is a bacteriocidal process
5 how the toxin of Clostridium botulinum can be used as an indicator of heat resistant spores and toxins in the canning process
6 the standards of commercial sterility which are acceptable to canning of foods
7 the importance of the Decimal Reduction Time or D value, in the canning process
8 the definition and importance of the F value in canning different types of foods
9 how heat penetration into cans differs in solid pack and liquid pack canning
10 how the heating process is carried out and the retort equipment used
11 how the cooling process is carried out and the equipment used
12 how cans are labelled, where the cans are not previously printed
13 what the causes of spoilage are in canned foods
14 how the canning of foods has been affected by newer food preservation and packing technologies
Keywords Food; Canning; Preservation