canning process in technology of processed food

Canning process in prepration of food

1. CANNING
•CANNING
•HISTORY
•INTRODUCTION

2. Why canning is done
•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, or a multi-
layered flexible pouch) through agency of heat.
•Canning provides a shelf life typically ranging from 1to5years, although under
specific circumstances it can be much longer.
•Heating is the principle factor to destroy the microorganisms and the permanent
sealing is to prevent re-infection.

3. HISTORY
•Developed in 1809, by Nicolas Appert
•A French confectioner and brewer, observed that food cooked inside a jar did not
spoil unless the seals leaked.
•Developed a method of sealing food in glass jars which was referred to as
APPERTIZATIONand now known as CANNING.

4. Introduction
•In the present scenario, food preservation has become a part and parcel of the life of
a common man.
•Some foods such as fruits and vegetables are available in specific seasons and not
in others.
•In some places there is a surplus production of a food product, whereas in other
places there is an inadequate supply.

5. •Today, food preservation is very important to fulfill the food supply needs of a
developing country like India.
•It also ensures that the food is available and its supply is maintained at all times.
Furthermore, problems like food shortage or famine can also be avoided.
•Man adopted certain techniques to preserve seasonal foods intact for later use.

6. Why Canning is done
•The high percentage of water in most fresh foods makes them very perishable. They
spoil or lose their quality for several reasons.
•Microorganisms live and multiply quickly on the surfaces of fresh food and on the
inside of bruised, insect-damaged, and diseased food.
•Moisture, oxygen and enzymes are present throughout fresh food tissues, that
influences for the growth of microorganism and spoil the foods.

7. •Proper canning practices minimize the effects of these microorganisms.
•However, the main objective of canning is to preserve the food by the application of
heat so that it can be safely eaten at a later time.
•Safety of the consumer is the primary concern when food is canned.

8. Types of Foods are Canned
➢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
➢Acid foods: (pH values between 4.5 and 3.7) Fruits such as pear, oranges, apricots
and tomatoes fall in this class.
➢High acid foods: (pH values range from 3.7 down to 2.3). Foods Such as pickled
products and fermented foods. Also Jams and Jellies are in this classification.

9. CANNING METHODS
❑Water bath canning
❑Pressure Canning

10. Water bath canning
•Water bath canning is a shorter, lower-temperature canning process that is ideal for
high-acid foods.
•The high acidity of the foods kills bacteria, allowing for the water bath method.
•Types of fruits and vegetables ideal for water bath preserving, Include:
✓Fruits and fruit juices
✓Jams and jellies -Pickles and relishes
✓Salsas -Chutneys
✓Vinegars -Condiment

11. Water bath canning

12. Pressure canning
•Pressure canning heats contents to 240°F, eliminating the risk of food borne
bacteria.
•Preservation of low-acid foods like many vegetables, meats, poultry and seafood
use of pressure canning helps to keep foods fresh and safe to eat.
•Mixture of high-acid foods and low-acid foods can be preserved for longer period
with pressure canning method.

13. Pressure canning

14. Processing steps
Selection
Sorting and
Grading
Washing Peeling
BlanchingCan Filling
Syruping
and Brining
Lidding or
Clinching
Exhausting Sealing
Processing /
Sterilizatio
n
Washing
and
Cooling
Labeling
and storage

15. Selection
•For canning, fruits and vegetables should be absolutely fresh.
•The fruit should be ripe, but firm and evenly matured.
•It should be free from all unsightly blemishes, insect damage
and malformation.
•Over-ripe fruit is generally infected with microorganisms and
would yield a lack of poor quality.
•The vegetables should be tender and reasonably free from soil,
dirt etc.

16. Sorting and Grading
•After the preliminary sorting, the fruits and vegetables are
graded.
•The grading is done with respect to size, color etc.
•Generally done by hands or the grading machines (screen
graders, roller graders, rope or cable graders etc.).

17. Washing
•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 them.
•Spray washing is the most efficient method.

18. Peeling
•A peeler is a tool consisting of a slotted metal blade attached to
a handle that is used to remove the outer skin or peel of certain
vegetables
•TYPES OF PEELERS
1. Mechanical peeler
2. Hand peeling by machine
3. Lye peeler

19. 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
➢Inactivating the enzymes, thus preventing the possibility
of discoloration.
➢Loosening the skin of the fruit or vegetable.
➢Eliminate the no. of microorganisms.
➢Improving the flavor by reducing the astringency in some
foods.

20. Can Filling
•The cans are washed and subjected to a steam jet remove any
adhering dust or foreign matter.
•Before filling of the contents(fruits and vegetables) 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.
•Can filling can be done by machine or hand filling can be also
employed.
•In India, filling by hand using rubber gloves is the common
practice.

21. Syruping and Brining
•Thecansarefilledwithhotsugarsyrupforfruits(35-40%
concentration)andhotbrineforvegetables(1-2%
concentration).
•Thesyruporbrineshouldbeaddedtothecanatatemperature
of79°Cto82°C.
•Thefilledcanisclosedonthedoubleseamingmachine,the
headspaceleftinsiderangesfrom0.32cmto0.47cm.
•Objectiveofthisstepistoimprovethetasteofthecanned
productandtofilluptheinterspacebetweenfruitsand
vegetables.

22. Lidding or Clinching
•Cansafterbeingfilled,arecoveredlooselywithlidandpassed
throughtheexhaustbox.
•LiddingisnowreplacedbyClinchinginwhichthelidis
partiallyseamedtothecanbyasinglefirstrolleractionof
doubleseamer.

23. 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 water at 82-87°C or a moving
conveyor belt through a steam box.
•The time varies from 5-25 min on the nature of the substance.
•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.

24. 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.

25. 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.

26. 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).
•To avoid thermophilic spoilage or can rust, Immediately after
processing, the cans are cooling in water to a temperature of
36°C to 42°C.
•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.

27. 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.

28. 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.
•Can keep canned foods on shelves from 1-2 years or longer
•Can be economical when using home grown or locally grown
produce.
•Canning your own food is an excellent way to reduce your
environmental impact.

29. Disadvantages
•Glass jars can be break.
•Seals can be broken causing spoilage.
•Canning is time consuming.
•Most canning is done in the heat of summer and can increase
air conditioning costs.
•Canned food does not taste as good as fresh food does.
•It also requires a significant investment of time and equipment.