Course description

1. Introduction to canning

2. Historical developments.

3. Advantages of canning in relation to other preservation methods.

4. Raw materials and sub materials, their characteristics and suitability for canning.
5. Classification of foods based on pH, commercial sterility, Absolute sterility, pasteurisation and sterilization.

6. Canning process, process flow steps involved HTST and aseptic canning.
7.  General steps in canning procedure and importance, preparation of raw material, packing, pre-cooking,
8. General steps in canning procedure and importance continue- exhausting, seaming, retorting, cooling labelling and storage.

9. Principles of thermal processing.

10. Cold spot and its importance, convection and conduction type of packs.

11. Process calculation by general/ graphical methods, estimation of Fo value of the process (D-value, Z-Value TDT, F-value, lethal rate).

12. Commercial sterilization, 12-D concept.

13. Canning of commercially important fin fishes, shell fishes and cephalopods.

14. Spoilage of canned foods, types, causes and preventive measures.

15. Quality standards, plant layout, hygiene and sanitation and waste disposal.

16. Types of packaging materials for canned foods, metal containers (Tin Plate, TFS, Aluminium cans), Retortable pouches.

What will i learn?

• Students will understand and gain knowledge about fish canning principles, process and production
• Students will understand the approximation of the constituents present in the fish and changes during thermal processing
• Students will learn about various equipment involved in can making process as well as thermal processing evaluation