This is an assignment prepared on Can Defects.
Canned foods are the safest food processed today. Approximately 40% of food consumed
worldwide is thermally processed and packaged in hermetically sealed containers. However,
regardless of the safety assured in canned foods, any damage or defective canned products
are a potential public health problem. Defective cans may leak and allow microorganisms to
enter that may cause food poisoning or other significant health problems. The deadly food
poisoning, botulism, is always a significant threat and a potential public health problem to
consider when dealing with serious defective/damaged canned food containers requiring
inspection, evaluation and sampling. It is imperative that canned food products with visual
and/or external defects be recognized. Those containers with “significant defects” should not
be sold, distributed or consumed. However, canned foods with “insignificant defects”
(Aesthetic Defects) normal represent no public health hazard, i.e., if the hermetic seal on the
can has not been jeopardized, these products are generally considered safe and when
properly labeled, such products are acceptable for distribution and sale.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
Canning Equipments: Construction & WorkingAbdul Rehman
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
Canning Equipments: Construction & WorkingAbdul Rehman
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
India is bestowed with varied agro climatic zones which makes it possible for growing diversified crops all the year around.Though the production of Horticulture produce are high,the loss is around 35-40% due to improper post harvest handling.It can be minimised by following proper packaging practices.There are various types of packaging materials as given.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
India is bestowed with varied agro climatic zones which makes it possible for growing diversified crops all the year around.Though the production of Horticulture produce are high,the loss is around 35-40% due to improper post harvest handling.It can be minimised by following proper packaging practices.There are various types of packaging materials as given.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Sugarcane Processing Technologies by Akram HossainAkram Hossain
Sugarcane (akh) a tall tropical perennial plant of the genus Saccharum, a member of the grass family Gramineae. Although there are three species of the genus that are cultivated for commercial production of sugar, S. officinarum is the most widely used species, and has probably been cultivated in Asia from prehistoric times. It has been grown extensively in the Indies and the Americas since the 18th century and is now cultivated in most warm humid areas. S. robustum, one of the wild species, grows in profusion in the New Guinea region. In appearance it resembles closely certain cultivated sugarcanes, but lacks their juiciness.
At present, sugarcane is cultivated in about 100 countries. The principal sugarcane growing countries are India, Argentina, Australia, Brazil, Barbados, China, Cuba, Mexico, Egypt, Jamaica, Peru, South Africa, and Hawaii, Florida, and Louisiana of the United States of America. In Bangladesh sugarcane is grown in about 0.38 million acres of land. The annual production of cane is about 5.5 million m tons. It is one of the most important cash crops of the country.
A lecture note on Microbial Growth and Nutrition, and Clones, Enzymes and Inf...Akram Hossain
This was an assignment of preparing “A lecture note on Microbial Growth and Nutrition, and Clones, Enzymes and Informative Hybridizations” for the course "General Microbiology"
Hope you will find it useful.
Microbial Growth and Nutrition, and Clones, Enzymes and Informative Hybridiza...Akram Hossain
This was an assignment of preparing “A lecture note on Microbial Growth and Nutrition, and Clones, Enzymes and Informative Hybridizations” for the course "General Microbiology"
Hope you will find it useful.
This is an assignment i did for the course
AGP - 512: Beverages and Fermentation Technology
during my M. Sc. at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU).
Contains the following:
1. Determination of carbon dioxide volume of carbonated beverages available in local markets
2. Preparation of Cordials from Fruit Juice (Lime)
3. Preparation of Fruit Juice Drink (Mango)
4. Preparation of Squashes from Fruit Juice (Mango)
5. Preparation of Ready to Serve - RTS (Mango)
6. Preparation of Nectar from fruit Juice (Mango)
Ethnic Fermented Foods and Beverages of BangladeshAkram Hossain
Ethnic Fermented Foods and Beverages of Bangladesh
This will be helpful in knowing about fermented food products in Bangladesh.
Authored by
Mr. Yearul Kabir
University of Dhaka
Mr. Mahmud Hossain
University of Dhaka
Thank you.
Fermented food product processing in bangladeshAkram Hossain
This was prepare by me for an academic presentation purpose.
I took help form several books and journals.
This is not so enriched but it sure will help.
Thank you
Prepared by
Er. B. SREENIVASULA REDDY
Assistant Professor (Food Engineering)
College of Food Science and Technology
Chinnarangapuram, Pulivendula – 516390
YSR (KADAPA) District, Andhra Pradesh
Feasibility study involves an analysis and evaluation of the design concept from all the relevant angles.
The study provides an immediate indication of the probable success of the enterprise and also shows what additional information is necessary to make a complete evaluation.
It gives an insight in to: requirements of human, financial and material resources; plant and machinery, technology; and economic gains or profitability of the proposed venture.
Personal evaluation of my personal food intake versus my food and nutrient re...Akram Hossain
This another assignment i prepared to evaluate my food intake and nutrient requirement for one day. This might help you guys come along with one for yourself.
An article for World Food Day article writing competition arranged by ESA, HSTU.
This is not a master piece, Uploading it here for you, just to get an idea about the topic.
Thank you.
Preservation of food and feed using irradiationAkram Hossain
This a presentation prepared by my fellow Food engineer A.B.M Said Bin Saifullah, Food and Process Engineering, 8th Batch, Hajee Mohammad Danesh Science and Technology University, Bangladesh.
Thanks to him for his contribution.
This slides explains about inulin, and different extraction, qualitative analysis of inulin.
This i prepared for my research purpose. Hope you will find it useful.
Membrane filtration by Akram Hossain, Food and Process Engineering, HSTUAkram Hossain
This presentation explains about membrane filtration and its type. I collected information from different source and accumulated to make this. Hope you will find it useful.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Food and beverage service Restaurant Services notes V1.pptx
Defects of Can, Food Can
1. An Assignment on Can Defects
Canned foods are the safest food processed today. Approximately 40% of food consumed
worldwide is thermally processed and packaged in hermetically sealed containers. However,
regardless of the safety assured in canned foods, any damage or defective canned products
are a potential public health problem. Defective cans may leak and allow microorganisms to
enter that may cause food poisoning or other significant health problems. The deadly food
poisoning, botulism, is always a significant threat and a potential public health problem to
consider when dealing with serious defective/damaged canned food containers requiring
inspection, evaluation and sampling. It is imperative that canned food products with visual
and/or external defects be recognized. Those containers with “significant defects” should not
be sold, distributed or consumed. However, canned foods with “insignificant defects”
(Aesthetic Defects) normal represent no public health hazard, i.e., if the hermetic seal on the
can has not been jeopardized, these products are generally considered safe and when
properly labeled, such products are acceptable for distribution and sale.
Types of Can Defects:
There are three types of Can defects have been classified so far, as in follows:
Class I - Critical Defects:
Defects which provide evidence that the container has lost its hermetic seal (e.g., holes,
fracture, punctures, product leakage, etc.) or evidence that there is, has been microbial
growth in the can contents. This is a critical defect rating which would be considered a
potential public health problem. Any lot which is found to have a defect must be ser aside and
thoroughly inspected and sorted to ensure that no containers that have lost their hermetic
seal are distributed.
1. Bulged and/or swollen ends from gas formation in can which causes one or both ends
to well producing a flipper, soft swell, hard swell or blown can.
2. Can with likely loss of hermetic seal and normally a leaker due to the mislocked side
seam.
2. 3. An opening below the double seam or plate fracture.
4. Plate fracture in double seam or can body.
5. Severe double seam dent plate fracture.
6. Puncture in can body. Pinholes in can body plate also cause loss of hermetic seal.
7. Closure on end of can reflects incomplete double seam (Double seaming operation
not completed by manufacturer)
8. Defect in end of closure on can (torn flange).
9. Depicts a false seam with loss of hermetic seal Seam is formed but not engaged
properly.
Gas formation in can which causes
one or both ends to swell producing a
flipper, soft swell, hard swell, or
blown can.
Puncture in can body. Pinholes in
can body plate also cause loss of
hermetic seal.
.
Plate fracture in double seam or
can body.
Extreme mechanical deformation
3. Class II – Major Defects:
Defects that result in cans which do not show visible signs of having lost their hermetic seal,
but are of such magnitude that they may have lost their hermetic seal. This is a major defect
rating which may result in the loss of the hermetic seal and become a public health problem.
Even though a Class II defect may not be health threatening by itself, a large number of cans
with Class II defects necessitates more extensive sampling of such lots before sale. Evidence
of a significant number of Class II defects may be considered a potential public health
problem.
1. Severely rusted with deep pits near point of perforation.
2. Major body dent which has impacted on double seam. (Plate may be fractured with
loss of hermetic seal).
3. Major dent in center of can body. (Plate may be fractured with loss of hermetic seal).
4. “Cut-over” depicting sharp seam. (Observe for potential plate fracture or loss of
hermetic seal).
5. Defect shown termed a “vee” or “spur” with end curl knocked down. Can is a potential
leaker.
An opening below the double
seam or plate fracture.
Cable cut on can end
4. Severe body dent has affected
double seam. Observe for
fractured plate.
Dents over a side seam
Two Dents Meet at a Point Side Dent Involving End Seam
Side Dent Involving End Seam
Crushed Cans Dent on the bottom of the Can
5. Class III – Minor Defects:
Defects which have had no adverse effect on the hermetic seal. This is a defect rating of minor
significance from a public health standpoint. This guide is not concerned with defects that
only affect commercial sale. For example, dented cans which will not stack on shelves may be
rated as a Class III when neither the double seam, side seam not the body has been adversely
affected. If the effect on the hermetic seal cannot be determined, sampling and examination
would be appropriate.
1. Surface rust and residue food cooked on end of can. (Minor external rust and light
superficial pitting easily removable by light buffing is considered an insignificant
defect).
2. Paneled container without visible signs of loss of integrity, i.e., no plate fractures.
3. Obvious body dent on side of container body. Side seam and/or double seams appear
not significantly affected.
4. Minor dent to double seam on end of can body, i.e., it does not appear creased or
sharp
5. Minor “buckle” just extending into double seam on end of can body. (Double seam
does not appear significantly affected.)
End Seam Dent
Paneled non-beaded can.
Side Dent Involving End Seam
Double seam not severely
damaged.
Side dent