Thermal Treatments of Canned Foods

  • Angela Montanari
  • Caterina Barone
  • Michele Barone
  • Anna Santangelo

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo
    Pages 1-15
  3. Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo
    Pages 17-28
  4. Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo
    Pages 29-41
  5. Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo
    Pages 43-53

About this book

Introduction

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic.

The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ‘survival curves’ can help in determining the methodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.

Keywords

Can coating Canned foods acidity Canned foods image analysis Survival curves Thermal food treatment Water activity canned foods Food/packaging system Food pasteurization Food sterilization Thermal food treatment kinetics

Authors and affiliations

  • Angela Montanari
    • 1
  • Caterina Barone
    • 2
  • Michele Barone
    • 3
  • Anna Santangelo
    • 4
  1. 1.Stazione Sperimentale per L’Industria delle Conserve Alimentari, Food PackagingParmaItaly
  2. 2.Associazione ‘Componiamo il Futuro’ (CO.I.F.)PalermoItaly
  3. 3.Associazione ‘Componiamo il Futuro’ (CO.I.F.)PalermoItaly
  4. 4.Food TechnologistSan Marco EvangelistaItaly

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-74132-1
  • Copyright Information The Author(s), under exclusive licence to Springer International Publishing AG, part of Springer Nature 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-74131-4
  • Online ISBN 978-3-319-74132-1
  • Series Print ISSN 2191-5407
  • Series Online ISSN 2191-5415
  • About this book