Canning Process for heat treatment

Canning is a method of preservation of food in which the food is processed and hermetically sealed in containers. Heating is the principle factor to destroy the microorganisms and the permanent sealing is to prevent re-infection. In 1809, Nicolas Appert, also referred to as Appertization

1. Presentation on Canning Process For Heat treatment Submitted to: Dr. Indu Sharma (Assistant Professor) Presentation by: Rakesh Sarkar Roll No: 02 (3 rd Sem )

2. Introduction Canning is a method of preservation of food in which the food is processed and hermetically sealed in containers (of metal, glass, thermo stable plastic) Heating is the principle factor to destroy the microorganisms and the permanent sealing is to prevent re-infection . In 1809, Nicolas Appert , also referred to as Appertization

3. Principles of Canning Heat processing at specified temperature for a specified time 1) Destroy organisms 2) Inactivate enzymes 3) Oxygen driven out A vacuum is formed upon cooling 1) Prevent recontamination

4. Types of Foods are Canned (a) Low acid foods: ( pH range of 5.0 to 6.8) This large group is commonly referred to as the low acid group, such as most vegetables , meats ,poultry, seafood, dairy . (b) Acid foods: (pH values between 4.5 and 3.7) Fruits such as pear , oranges, and tomatoes (c) High acid foods: (pH range from 3.7 to 2.3) Foods Such as pickled products and fermented foods. also Jams and Jellies are in this classification.

5. 1) Water Bath Canning 1) lower-temperature canning 2) Ideal for high-acid foods. 3) The high acidity of the foods kills bacteria, allowing for the water bath method. For Example: Fruits and fruit juices - Tomatoes with added acid Salsas - Chutneys Vinegars – Condiments 2) Pressure Canning 1) Pressure canning heats contents to 240° F, eliminating the risk of food borne bacteria. 2) Preservation of low-acid foods 3) Mixture of high-acid foods and low-acid foods can be preserved for longer period with pressure canning method. For Example: vegetables , meats, poultry and seafood, dairy product etc

6. General Canning process Step-1. Cleaning and Washing P assing the raw food through tanks of water or under high-pressure water sprays. Thoroughly wash and sterilize canning jars and their lids in boiling water .

7. General Canning process Step-2. Preparing the raw food material- Raw food are prepare ready for Blanching ( cooking). Vegetable or other products are cut, peeled, sliced , graded , and so on Step-3. Blanching (cooking )- Blanching is a  cooking process wherein the food substance is scalded in  boiling water

8. General Canning process Step-4. Filling the containers- usually under a vacuum .

9. General Canning process Step-5. Closing and sealing the container- done automatically by machines and also can be done manually.

10. General Canning process Step-6. Sterilizing the canned products- High-pressure steam kettles at about 116° C

11. General Canning process Step-7. Labeling the finished goods- cans are then cooled in cold water or air and they they are labeled.

12. Advantages Canning alters food chemically by changing the moisture, pH , or salinity levels to protect against microbes, bacteria, mold , and yeast. It also limits food enzyme activity. Canning of own food is the way to reduce environmental impact.

13. Disadvantages Glass jars can be break. Seals can be broken causing spoilage. Canning is time consuming. Canned food does not taste as good as fresh food does. It also requires a significant investment of time and equipment.

14. Thank you…