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Published bySharon Young Modified over 8 years ago
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Thermal Processing
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Preparation of raw material Filling Exhausting Seaming Retorting Cooling & Drying Labeling/Packaging Distribution
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Exhausting in Canning Exhausting – removal of air in the food and headspace. Heat is applied causing…. – expansion of food – get rid of blocked and dissolved gas in food – reduce air in the headspace
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Exhausting in Canning As the water boils in the canner, the “empty” space becomes a mixture of steam and air. The temperature of a steam/air mixture is lower than the temperature of pure steam. Venting eliminates (“exhausts”) the air so processing takes place in a pure steam environment.
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Exhausting in Canning Vacuum in canned food is achieved by exhausting Vacuum- space that is free of matter Lower gas pressure – higher quality of vacuum.
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Packaging of canned food Tin-plate cans
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2 –piece can Eliminate long seam and one double seam Reduce possibility of 2 potential leaks
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Aluminum can Advantages: Freedom from black-discoloration or rust Easier puncture opening Good selling points- no rust, easy opening, always bright Usually used for beverages
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Glass containers Chemically stable Does not support microbial growth Gas does not enter Transparent – visible product is attractive Withstand thermal shock
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Retortable pouch
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- High shelf life of food - Tough - Resistance to puncture - Withstand high temperature - Major advantage: Thin profile and increased surface area allow rapid heat penetration. Safe 40% of retort process time, better quality (nutrition, taste, color, texture). - Green product – easier waste disposal and less energy needed
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Retortable pouch 0.5 ml polyester film 0.000035 or 0.0007 in gauge aluminum foil 3 ml modified polypropylene film Laminate
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