Canning of fruit and vegetables . Discribe what is canning and how to can the community of fruit and vegetables and also all edible food . Advanced technology

1. CANNING of Fruits and
Vegtables
By:-
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LOSS OF
FOOD
REACH TO
CONSUMER
LOOS OF
FOOD
REACH TO
CONSUMER
25 – 40% loss of fruit and vegetable

3.  Nicholes Appert 1804 Father of
Canning
 He was sealing the food in Glass jar,
by application of Heat
 Method of Canning foods was
discribed by Thomes Saddington
1807.
 William Underwood, canning on
commercial scale in USA 1817
 Also calledAppertizing or
Appertization
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4.  Process of sealing food stuffs
hermetically in containers and
sterilizing them by heat for
long storage.
 Preservation of Fruit and veg
whole or in pieces, in Sugar
syrup or Brine by heat
processing then hermetically
sealed containers
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6.  Canning is the Expansive
process so don’t use low
quality food material
 We need uniform pack
quality, size, colour etc so
sorting and garding is
essential
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7.  1 g of soil contains 10’12
spores of microoganisms
 Fruit are washed with cold
water with HCL, Veg may be
soaked in dilute solution of
KMnO4
 Spraying ,Dipping, Misting
Soaking
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8.  Lye peeling :- Fruits are
dipped in boiling NaOH of 1-2
% for 30 sec to 2 min. Then
fruits are washed with the
dilute HCL.
 By Heat :- Scald with steam or
boiling water or high tem.
40®c
 By Machine :- Abrasive peeler
ex pototo carrot etc
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9.  Half boiling of food
 To Inactivate of natural
enzymatic reaction in food
 With boiling of water or steam
for short periods (6 min)
 Then, immediately cooling the
commodity
 Also called Parboiling, scalding
and Pre-cooking
 Tem. Also less than 100°c
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10.  Can should be washed with boil
water or stem jets, it should be
neat and clean
 Fruit are filled in Can by hand or
machinery
 Fruit size and quality are
should be same grade
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11.  Sugar Syrup is only use for Fruits
 Brine Solution is only use forVeg
 Brine con. 1-3%, Approx 10°
Salometer
 Brine sol. = water + salt
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12.  Some head space remaining
of gases
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13.  Placing of cap on can, partially
seaming the lid to the can
 Single first roller operation
action of the double seamer is
called Clinching
 Lid remain some space for air
out from can
 Here lid are not properly air
tight seal
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14.  Removal of Air in the Can
 After clinching and before
sealing of Can
 Can are passed through Hot
water tank approx 85°c for 5-25
min.
 Tem. Of centre of can should
reach to 79°c
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15.  By second roller operation of
double seamer should be seal Air
tight.
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16.  Heating than immdetily
cooling of can for killing of
Bacteria micro-oganisms
and it’s Spoes
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17.  After heat processing of can
, it should be needed for
cooling
 For preventing of cooking
and also tharml shock
treatment
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18.  Ringing sound
 Flip tester
 Vacuum gauge
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19.  J
 Cans are packed in CFB or high
density polythine
 Store it cool place orTransport
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20.  Hydrogen swall – Can ends are perfect, can become
bulged due to positive presser
 Flat sour – Production of acid without formation of gas.
Spoilage due to B. coagulans
 Bursting – due to high presser, microbial spoilage
 Pin hole – A very small hole, could not seen by naked
eyes, create aeration
 Breathing – due to defective seaming, Tiny leakage allow
air to enter inside

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24. THANK YOU ! 24