Week	Name	Description
	Course outline
18 February - 24 February	Expected learning outcome
	1.1.Introduction to Canning
	1.2.Definition of canning
	1.3.Steps involved in canning
	1.4.Advantages of canning
	Animation - Canning
25 February - 3 March	Expected learning outcome
	2.1.Historical developments in canning technology
	2.2.Landmarks in the development of can manufacture
	2.3.Progress in thermal processing
	2.4.Developments in fish canning industry
4 March - 10 March	Expected learning outcome
	3.1.What is unit operation?
	Tin Can Making	Tin can making
	Canning Operation	Canning operation
	Canning of mackerel-Animation	UNIT 3 - Unit operations in canning
	3.1.1.Raw materials and other ingredients for canning
	3.1.2.Desirable characteristics of marine products for canning
	3.1.3.Portions of fish used for canning
	3.1.4.Ingredients for canning
	3.1.4.1.Salt
	3.1.4.2.Vegetable oils
	3.1.4.3.Other ingredients
	3.2.1.1.Preparation of raw material for canning
	3.2.1.2.Washing
	3.2.1.3.Dressing
	3.2.1.4.Brining
	3.2.1.5.Precooking
	3.2.2.1.Filling of cans
	3.2.2.2.Methods of filling
	3.2.2.3.Precautions to be taken during filling
	3.2.2.4.Problems caused by over filling of cans
	3.2.2.4.1.Head space in cans
	3.2.2.4.1.1.Importance of maintaining the desired head space
	3.2.3.1.Exhausting of filled cans
	3.2.3.2.Definition for Exhausting
	3.2.3.3.Vacuum inside the can and its measurement
	3.2.3.4.Methods available for measurement of can vacuum
	3.2.3.5.Air inside food cans
	3.2.3.6.Purpose (or objectives) of exhausting
	3.2.3.7.Methods of Exhausting
	3.2.3.7.1. Heat /thermal exhausting
	3.2.3.7.2. Mechanical Exhausting
	3.2.3.7.2.1.Advantages
	3.2.3.7.1.2.Disadvantages
	3.2.3.7.3. Steam injection method of exhausting
	3.2.3.7.3.1.Advantages of steam injection method
	3.2.3.7.3.2.Ideal vacuum inside the can
	3.2.4.Can closing or seaming of cans
	3.2.4.1.Purpose of can closing /seaming
	3.2.4.2.Double seamers
	3.2.4.2.1.Inner construction/structure of completed a double seam
	3.2.4.2.2.Seam dimensions
	3.2.4.2.3.Factors affecting quality of double seam
	3.2.4.2.4.Testing of quality of a double seam
	3.2.4.2.5.Steps involved in Examination of double seam
	3.2.4.3.Other seam testing methods
	3.2.4.4.Seam defects
	3.2.5. Heat processing or retorting of cans
	3.2.5.1.Horizontal and Vertical retorting
	3.2.5.2.Precautions to be taken during heat processing
	3.2.5.3.Important objectives of retorting
	3.2.5.4.Factors which influence thermal process for cans
	3.2.5.5.Continuous type retorts
	3.2.5.5.1.Important advantages of continuous retorts/ sterilizers
	3.2.5.5.1.1.Hydrostatic sterilizer
	3.2.6.Can cooling, labelling and storage
	3.2.6.1.Defects arising due to improper cooling
	3.2.6.2.Mediums used for can cooling and the limits
	3.2.6.3.Methods of Cooling
	3.2.6.4.Quality of water in can cooling
	3.2.6.5.Labelling
	3.2.6.6.Storage of cans
	Can making machineries	UNIT 3 - Unit operations in canning Can making machineries
11 March - 17 March	Expected learning outcome
	4.1.Thermal Processing
	4.2.Classification of acidity foods
	4.3.Severity of thermal process
	4.3.1.Pasteurization
	4.3.2.Sterilization
	4.4.Relationship between acidity and severity of the process
	4.5.Heat Resistance of Microorganisms
	4.5.1.Measures of Heat resistance of Microorganisms
	4.5.2.Decimal reduction time
	4.5.3.Decimal reduction times (D values) of bacteria
	4.6.Time temperature relationship in bacterial destruction and “thermal death time” of bacteria
	4.6.1.Thermal Death Time (TDT)
	4.6.2.Thermal Death Time (TDT) curve on a semilog paper
	4.6.2.1.F. value of the organism
	4.6.2.2.F0 Value
	4.7.Heat penetration in canned foods
	4.7.1.Cold spot
	4.7.2.Typical heating and cooling curves of convection and conduction heating foods at the cold spot
	4.7.3.Equipments for the determination of heat penetration
	4.7.4.Method of determining heat penetration in the can
	4.8.General method of process calculation
	4.8.1.Calculation of Fo value
	4.8.2.Lethality of heat during heating and cooling
	4.8.3.Calculation of Fo Value
	4.9.High Temperature Short Time (HTST) Processing
	4.9.1.Two methods of applying HTST technique
	4.10.Aseptic Packaging
	4.10.1.Product sterilization
	4.10.1.1. Indirect heat exchangers
	4.10.1.2.Direct heat exchangers
	4.10.2.Sterilization of the packaging
	4.10.3.Maintaining sterile conditions during plant operation
18 March - 24 March	Expected learning outcome
	5.1.Changes in canned foods and spoilage
	5.1.1.Changes taking place during processing
	5.1.1.1.Desirable changes
	5.1.1.2.Undesirable changes
	5.1.2.Changes during storage of processed cans
	5.2.Spoilage in canned foods
	5.2.1.Bulged (swollen) cans
	5.2.1.1. Flipper
	5.2.1.2. Springer
	5.2.1.3. Soft swell
	5.2.1.4. Hard swell
	5.2.2.Causes of spoilage in canned foods
	5.2.2.1.Physical causes
	5.2.2.2.Chemical causes
	5.2.2.3. Microbial causes
	5.2.2.3.1.Under-processing
	5.2.2.3.2.Post-processing spoilage
	5.2.2.4.Other causes of spoilage
	5.2.2.5.Problems (spoilages) in canned marine products
	5.2.2.5.1. Sulphide blackening or iron sulphide blackening
	5.2.2.5.2. Curd or adhesion
	5.2.2.5.3. Blue discolouration
	5.2.2.5.4. Honey combing
	5.2.2.5.5. Struvite formation
	5.2.2.5.6. Retort burn
	5.2.2.5.7. Case hardening
25 March - 31 March	Expected learning outcome
	6.1.Canning of commercially important fishes
	6.1.1.General principles and methods followed in canning
	6.1.2.Fish canning
	6.2.Canning of individual category to fish
	6.2.1.Salmon and Salmon like fishes
	6.2.1.1.Specific problems encountered in salmon canning
	6.2.2.Tuna and tuna like fish
	6.2.2.1.Classification of tuna meat based on colour
	6.2.2.2.Changes taking place by precooking and cooling
	6.2.2.3.Various styles of packing of tuna meat in cans
	6.2.3.Canning of sardine and sardine like fish
	6.2.3.1.Canning of Shrimp
	6.2.3.2.Canning of Crab
	6.2.4.Canning of Molluscs
	6.2.5.Canning of Cephalopods
	Canning of mackerel-video
	Canning of shrimps in brine
1 April - 7 April	Expected learning outcome
	7.1.Introduction to Packaging
	7.2.Early Packaging
	7.3.Functions of Packaging
	7.3.1.Protection and preservation
	7.4.Presentation of the product
	7.4.1.Labeling
	7.4.1.1.Name of Food
	7.4.1.2.Minimum durability
	7.4.1.3.Quantity
	7.4.1.4.Ingredients list
	7.4.1.5.Name and address of manufacturer
	7.4.1.6.Country of origin
	7.4.1.7.Character size
	7.4.1.8.Bar coding
	7.5.Levels of Packaging
	7.6.Packaging Materials
8 April - 14 April	Expected learning outcome
	8.1.Metal Containers
	8.1.1.Advantages of metal containers
	8.1.2.Base plates and Tin plates
	8.1.3.Electrolytic chromium coated steel (ECCS)
	8.1.4.Advantages and disadvantages of ECCS over tin plate
	8.1.5.Aluminium
	8.1.5.1.Advantages of Aluminium as a food can
	8.1.5.2.Disadvantages
	8.1.6.Lacquers used in cans
	8.1.6.1.Three piece cans
	8.1.6.2.Two piece cans
	8.1.6.3.DRD Cans
15 April - 21 April	Expected learning outcome
	9.1.Plastics for packaging
	9.2.1.Low Density Poly Ethylene (LDPE)
	9.2.1.1.Limitations of LDPE
	9.2.2. Ethylene vinyl acetate
	9.2.3.Linear Low density polyethylene (LLDPE)
	9.2.4. High density Polyethylene (HDPE)
	9.2.5.Ethylene propylene copolymers
	9.2.6.Polypropylene (PP)
	9.3. Vinyl Plastics
	9.3.1.Polyvinyl chloride (PVC)
	9.3.2.Polyvinylidene chloride (PVDC)
	9.3.3.Ethylene Vinyl alcohol Copolymer (EVOH)
	9.3.4.Polystyrene
	9.3.5.Expanded polystyrene (EPS)
	9.3.6.Polyester or Polyethylene terephthatate (PET)
	9.3.7.Polyamides or Nylons
	9.3.7.1.Important properties of Nylon
	9.3.8.Regenerated cellulose film
	9.3.9.Each film designated using codes
22 April - 28 April	Expected learning outcome
	10.1.Manufacture of plastic packages
	10.1.1.Making of containers and bottles from plastics
	10.1.1.1.Extrusion
	10.1.1.1.1.Extruding the sheet
	10.1.1.1.2.Co-extruding the sheet
	10.1.1.2.Thermoforming
	10.1.1.3.Injection Moulding
	10.1.1.4.Blow moulding
	10.1.2.Flexible packaging from plastics
	10.1.2.1.Film blowing
	10.1.2.2.Solvent casting
	10.1.2.3.Calendaring
	10.1.2.4.Coating of plastics
	10.1.2.5.Vacuum metalizing
	10.1.2.6.Dispersion and lacquer coating
	10.1.2.7.Extrusion coating
	10.1.2.8.Lamination
	10.1.2.8.1.Extrusion laminating
	10.1.2.9.Co-extrusion
29 April - 5 May	Expected learning outcome
	11.1.Heat sealing
	11.1.1.1. Hot plate/hot bar/continuously heated hot jaw sealing
	11.1.1.2.Hot wire sealing
	11.1.1.3.Impulse sealing
	11.1.1.4.High frequency heat sealing
	11.1.2.Type of heat seals
	11.1.3.Criteria for proper heat sealing and to produce a reliable seal
	11.1.4.Crimping in heat seals
	11.1.5.Cold Seal
6 May - 12 May	Expected learning outcome
	12.1.Additives in Plastics
	12.1.1.Anti block agents
	12.1.2.Antioxidants
	12.1.3.Anti-static additives
	12.1.4.Brightness
	12.1.5.Colourants
	12.1.6.Fillers
	12.1.7.Flame retardants
	12.1.8.Foaming agents
	12.1.9.Heat stabilizers
	12.1.10.Plasticizers
	12.1.11.Slip additives
	12.1.12.U.V. Scrumming agent
	12.1.13.U.V. Stabilizers
	12.1.14.Compounding
13 May - 19 May	Expected learning outcome
	13.1.Paper and Board
	13.1.1.History of paper
	13.1.2.Raw materials for paper and board
	13.1.3.Methods of producing wood pulp
	13.1.4.Coatings used in paper and carton boards
	13.1.5.Boards for food packaging
	13.1.5.1.Carton board and carton making
	13.1.5.1.1.Definition of carton
	13.1.5.1.2.Carton making
	13.1.5.1.2.1.Creasing and cutting operation on cartons
	13.1.5.1.2.2.Creasing conditions
	13.1.5.1.3.Types of cartons
	13.1.5.1.3.1.Tray type construction
	13.1.5.1.3.2.Tube style
	13.1.5.2.Corrugated Fibre Board Boxes
	13.1.5.2.1.Wall boards
	13.1.5.2.2.Type of papers used as liners
	13.1.5.2.3.Types of flutes
	13.1.5.2.3.1.Mechanical strength characteristics of flute types
	13.1.5.2.4.Principle operations in board and box making
	13.1.5.2.3.Strength of the corrugated fibreboard box
	13.1.5.2.4.Selection criteria of corrugated fibre board containers
	13.1.5.2.5.Selection of style and shape
	13.1.5.2.6.Advantages of corrugated fibre board containers
	13.1.5.2.7.Disadvantages
20 May - 26 May	Expected learning outcome
	14.1.Glass containers
	14.1.1.Definition of Glass
	14.1.2.Chemical composition of Glass
	14.1.3.Raw materials for the manufacture of glass
	14.1.4.Colouring compounds
	14.1.5.Manufacture of glass
	14.1.6.Flaws or defects
	14.1.7.Container types made out of glass
	14.1.8.Physical properties of Glass Bottles
	14.1.9.Advantages of using glass in food packaging
	14.1.10.Disadvantages
	14.1.11.Closures for Glass Containers
	14.1.12.Functions of closures
	14.1.13.1.Screw cap
	14.1.13.2.Roll-on closures
	14.1.13.3.Lug cap
	14.1.13.3.1.Main advantages of lug cap
	14.1.13.4.Crown cap or crown cork
	14.1.13.5.Snap-on-cap
	14.1.13.6.Centre pressure caps
	14.1.13.7.Crimp on type
	14.1.13.8.Bottle closing operation
	14.1.13.9.Factors to be considered while designing a closure
27 May - 2 June	1. Canning Machineries and Equipments
	2. Retorts and its operation
	3. Examination of can double seam
	4. Study of the relationship between can closing temperature and resultant vacuum
	5. Study of relationship between head space and resultant vacuum
	6. Cut-out tests for Canned Fishery products
	7. Study of heat penetration in canned fish
	8. Canning of Mackerel in natural style (Salmon style)
	9. Canning of oil sardine in oil / brine
	10. Canning of Seer fish in oil / tomato sauce
	11. Canning of shrimps (dry pack)
	12. Canning of shrimps in brine (wet pack)
	13. Canning of clams in brine / oil
	14. Canning of green mussel in Masala / oil / brine
	15. Canning of crab meat
	16. Canning of fish in curry
	17. Canning of Indian mackerel in brine or oil
	18. Canning of Mackerel in tomato sauce
	19. Canning of fried sardines in tomato sauce and oil
	20. Canning of pomfrets in oil / tomato sauce
	21. Canning of mrigala (Indian major carps) fillets
3 June - 9 June	References