Canning and Fish Packaging Technology

Weekly outline

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  General

  Canning and Fish Packaging Technology (2+1)

  M.H. Bhandary, C.V. Raju and S.A.Shanmugam

  Overview

  The course comprises of two parts; canning and packaging. The thermal processing of fish, commonly referred as canning, is an important method of preservation of food, has gained commercial importance. Definition of canning and its principal advantages over other methods of preservation has been explained in the first unit. The historical development in canning process, tin plate technology and advances in microbiology of food which helped in understanding the spoilage process has been dealt. The importance of different unit operations in the fish canning emphasizing the quality of end product has been explained. The theory of thermal process with concept of D value, F value and Z value has been explained. Determination of thermal process using various tools is important aspect and needs careful consideration for quality assurance of processed products. The nature of different spoilage encountered in canned foods has been explained. The processes of canning for different commercially important fish and shellfish have been detailed. The concept of HTST process and Aseptic packaging has been explained with specific examples. The use of different metal containers for canning of fish has been described.

  The concept and definition of packaging of fish and fishery products have been explained. Use of glass, plastics and regenerated cellulosic casings explaining manufacturing process and properties have been explained in detail. The closure of glass containers is different from metal can containers both in terms of operation and material used has been highlighted in the course content.

  The theoretical instruction has been supplemented by practical classes. The canning of different fish and shellfish and quality evaluation of fish cans have been explained.
  

  • News forum
  • Course outline Page
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  18 February - 24 February

  Unit 1 - Canning as a method of preservation

  • Expected learning outcome Page
  • 1.1.Introduction to Canning Page
  • 1.2.Definition of canning Page
  • 1.3.Steps involved in canning Page
  • 1.4.Advantages of canning Page
  • Quiz on Introduction to canning
  • Animation - Canning File
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  25 February - 3 March

  Unit 2 - Historical developments in canning technology
  

  • Expected learning outcome Page
  • 2.1.Historical developments in canning technology Page
  • 2.2.Landmarks in the development of can manufacture Page
  • 2.3.Progress in thermal processing Page
  • 2.4.Developments in fish canning industry Page
  • Quiz on Historical development in canning technology
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  4 March - 10 March

  Unit 3 - Unit operations in canning

  • Expected learning outcome Page
  • 3.1.What is unit operation? Page
  • Tin Can Making File
  • Canning Operation File
  • Canning of mackerel-Animation File
  • 3.1.1.Raw materials and other ingredients for canning Page
  • 3.1.2.Desirable characteristics of marine products for canning Page
  • 3.1.3.Portions of fish used for canning Page
  • 3.1.4.Ingredients for canning Page
  • 3.1.4.1.Salt Page
  • 3.1.4.2.Vegetable oils Page
  • 3.1.4.3.Other ingredients Page
  • Different unit operation in fish canning
  • 3.2.1.1.Preparation of raw material for canning Page
  • 3.2.1.2.Washing Page
  • 3.2.1.3.Dressing Page
  • 3.2.1.4.Brining Page
  • 3.2.1.5.Precooking Page
  • 3.2.2.1.Filling of cans Page
  • 3.2.2.2.Methods of filling Page
  • 3.2.2.3.Precautions to be taken during filling Page
  • 3.2.2.4.Problems caused by over filling of cans Page
  • 3.2.2.4.1.Head space in cans Page
  • 3.2.2.4.1.1.Importance of maintaining the desired head space Page
  • 3.2.3.1.Exhausting of filled cans Page
  • 3.2.3.2.Definition for Exhausting Page
  • 3.2.3.3.Vacuum inside the can and its measurement Page
  • 3.2.3.4.Methods available for measurement of can vacuum Page
  • 3.2.3.5.Air inside food cans Page
  • 3.2.3.6.Purpose (or objectives) of exhausting Page
  • 3.2.3.7.Methods of Exhausting Page
  • 3.2.3.7.1. Heat /thermal exhausting Page
  • 3.2.3.7.2. Mechanical Exhausting Page
  • 3.2.3.7.2.1.Advantages Page
  • 3.2.3.7.1.2.Disadvantages Page
  • 3.2.3.7.3. Steam injection method of exhausting Page
  • 3.2.3.7.3.1.Advantages of steam injection method Page
  • 3.2.3.7.3.2.Ideal vacuum inside the can Page
  • 3.2.4.Can closing or seaming of cans Page
  • 3.2.4.1.Purpose of can closing /seaming Page
  • 3.2.4.2.Double seamers Page
  • 3.2.4.2.1.Inner construction/structure of completed a double seam Page
  • 3.2.4.2.2.Seam dimensions Page
  • 3.2.4.2.3.Factors affecting quality of double seam Page
  • 3.2.4.2.4.Testing of quality of a double seam Page
  • 3.2.4.2.5.Steps involved in Examination of double seam Page
  • 3.2.4.3.Other seam testing methods Page
  • 3.2.4.4.Seam defects Page
  • 3.2.5. Heat processing or retorting of cans Page
  • 3.2.5.1.Horizontal and Vertical retorting Page
  • 3.2.5.2.Precautions to be taken during heat processing Page
  • 3.2.5.3.Important objectives of retorting Page
  • 3.2.5.4.Factors which influence thermal process for cans Page
  • 3.2.5.5.Continuous type retorts Page
  • 3.2.5.5.1.Important advantages of continuous retorts/ sterilizers Page
  • 3.2.5.5.1.1.Hydrostatic sterilizer Page
  • 3.2.6.Can cooling, labelling and storage Page
  • 3.2.6.1.Defects arising due to improper cooling Page
  • 3.2.6.2.Mediums used for can cooling and the limits Page
  • 3.2.6.3.Methods of Cooling Page
  • 3.2.6.4.Quality of water in can cooling Page
  • 3.2.6.5.Labelling Page
  • 3.2.6.6.Storage of cans Page
  • Can making machineries File
  • Quizzes
  • Quiz on Raw materials and sub-materials for canning
  • Quiz on Preparation of raw materials for canning
  • Quiz on Filling or packing of food in cans
  • Quiz on Exhausting of filled cans
  • Quiz on Can closing or seaming of cans
  • Quiz on Heat processing or retorting of cans
  • Quiz on Can cooling, labelling and storage
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  11 March - 17 March

  Unit 4 - Thermal process for canned foods
  

  • Expected learning outcome Page
  • 4.1.Thermal Processing Page
  • 4.2.Classification of acidity foods Page
  • 4.3.Severity of thermal process Page
  • 4.3.1.Pasteurization Page
  • 4.3.2.Sterilization Page
  • 4.4.Relationship between acidity and severity of the process Page
  • 4.5.Heat Resistance of Microorganisms Page
  • 4.5.1.Measures of Heat resistance of Microorganisms Page
  • 4.5.2.Decimal reduction time Page
  • 4.5.3.Decimal reduction times (D values) of bacteria Page
  • 4.6.Time temperature relationship in bacterial destruction and “thermal death time” of bacteria Page
  • 4.6.1.Thermal Death Time (TDT) Page
  • 4.6.2.Thermal Death Time (TDT) curve on a semilog paper Page
  • 4.6.2.1.F. value of the organism Page
  • 4.6.2.2.F0 Value Page
  • 4.7.Heat penetration in canned foods Page
  • 4.7.1.Cold spot Page
  • 4.7.2.Typical heating and cooling curves of convection and conduction heating foods at the cold spot Page
  • 4.7.3.Equipments for the determination of heat penetration Page
  • 4.7.4.Method of determining heat penetration in the can Page
  • 4.8.General method of process calculation Page
  • 4.8.1.Calculation of Fo value Page
  • 4.8.2.Lethality of heat during heating and cooling Page
  • 4.8.3.Calculation of Fo Value Page
  • 4.9.High Temperature Short Time (HTST) Processing Page
  • 4.9.1.Two methods of applying HTST technique Page
  • 4.10.Aseptic Packaging Page
  • 4.10.1.Product sterilization Page
  • 4.10.1.1. Indirect heat exchangers Page
  • 4.10.1.2.Direct heat exchangers Page
  • 4.10.2.Sterilization of the packaging Page
  • 4.10.3.Maintaining sterile conditions during plant operation Page
  • Quiz on Thermal process for canned foods
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  18 March - 24 March

  Unit 5 - Changes in canned foods and spoilage

  • Expected learning outcome Page
  • 5.1.Changes in canned foods and spoilage Page
  • 5.1.1.Changes taking place during processing Page
  • 5.1.1.1.Desirable changes Page
  • 5.1.1.2.Undesirable changes Page
  • 5.1.2.Changes during storage of processed cans Page
  • 5.2.Spoilage in canned foods Page
  • 5.2.1.Bulged (swollen) cans Page
  • 5.2.1.1. Flipper Page
  • 5.2.1.2. Springer Page
  • 5.2.1.3. Soft swell Page
  • 5.2.1.4. Hard swell Page
  • 5.2.2.Causes of spoilage in canned foods Page
  • 5.2.2.1.Physical causes Page
  • 5.2.2.2.Chemical causes Page
  • 5.2.2.3. Microbial causes Page
  • 5.2.2.3.1.Under-processing Page
  • 5.2.2.3.2.Post-processing spoilage Page
  • 5.2.2.4.Other causes of spoilage Page
  • 5.2.2.5.Problems (spoilages) in canned marine products Page
  • 5.2.2.5.1. Sulphide blackening or iron sulphide blackening Page
  • 5.2.2.5.2. Curd or adhesion Page
  • 5.2.2.5.3. Blue discolouration Page
  • 5.2.2.5.4. Honey combing Page
  • 5.2.2.5.5. Struvite formation Page
  • 5.2.2.5.6. Retort burn Page
  • 5.2.2.5.7. Case hardening Page
  • Quiz on Changes in canned foods and spoilage
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  25 March - 31 March

  Unit 6 - Canning of commercially important fishes and shellfishes

  • Expected learning outcome Page
  • 6.1.Canning of commercially important fishes Page
  • 6.1.1.General principles and methods followed in canning Page
  • 6.1.2.Fish canning Page
  • 6.2.Canning of individual category to fish Page
  • 6.2.1.Salmon and Salmon like fishes Page
  • 6.2.1.1.Specific problems encountered in salmon canning Page
  • 6.2.2.Tuna and tuna like fish Page
  • 6.2.2.1.Classification of tuna meat based on colour Page
  • 6.2.2.2.Changes taking place by precooking and cooling Page
  • 6.2.2.3.Various styles of packing of tuna meat in cans Page
  • 6.2.3.Canning of sardine and sardine like fish Page
  • Canning of crustaceans
  • 6.2.3.1.Canning of Shrimp Page
  • 6.2.3.2.Canning of Crab Page
  • 6.2.4.Canning of Molluscs Page
  • 6.2.5.Canning of Cephalopods Page
  • Canning of mackerel-video File
  • Canning of shrimps in brine File
  • Quiz on Canning of commercially important fishes and shellfishes
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  1 April - 7 April

  Unit 7 - Fish Packaging

  • Expected learning outcome Page
  • 7.1.Introduction to Packaging Page
  • 7.2.Early Packaging Page
  • 7.3.Functions of Packaging Page
  • 7.3.1.Protection and preservation Page
  • 7.4.Presentation of the product Page
  • 7.4.1.Labeling Page
  • 7.4.1.1.Name of Food Page
  • 7.4.1.2.Minimum durability Page
  • 7.4.1.3.Quantity Page
  • 7.4.1.4.Ingredients list Page
  • 7.4.1.5.Name and address of manufacturer Page
  • 7.4.1.6.Country of origin Page
  • 7.4.1.7.Character size Page
  • 7.4.1.8.Bar coding Page
  • 7.5.Levels of Packaging Page
  • 7.6.Packaging Materials Page
  • Quiz on Fish Packaging
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  8 April - 14 April

  Unit 8 - Metal Containers

  • Expected learning outcome Page
  • 8.1.Metal Containers Page
  • 8.1.1.Advantages of metal containers Page
  • 8.1.2.Base plates and Tin plates Page
  • 8.1.3.Electrolytic chromium coated steel (ECCS) Page
  • 8.1.4.Advantages and disadvantages of ECCS over tin plate Page
  • 8.1.5.Aluminium Page
  • 8.1.5.1.Advantages of Aluminium as a food can Page
  • 8.1.5.2.Disadvantages Page
  • 8.1.6.Lacquers used in cans Page
  • Types of metal containers
  • 8.1.6.1.Three piece cans Page
  • 8.1.6.2.Two piece cans Page
  • 8.1.6.3.DRD Cans Page
  • Quiz on Metal Containers
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  15 April - 21 April

  Unit 9 - Plastics for Packaging

  • Expected learning outcome Page
  • 9.1.Plastics for packaging Page
  • 9.2. Polyolefins

  • 9.2.1.Low Density Poly Ethylene (LDPE) Page
  • 9.2.1.1.Limitations of LDPE Page
  • 9.2.2. Ethylene vinyl acetate Page
  • 9.2.3.Linear Low density polyethylene (LLDPE) Page
  • 9.2.4. High density Polyethylene (HDPE) Page
  • 9.2.5.Ethylene propylene copolymers Page
  • 9.2.6.Polypropylene (PP) Page
  • 9.3. Vinyl Plastics Page
  • 9.3.1.Polyvinyl chloride (PVC) Page
  • 9.3.2.Polyvinylidene chloride (PVDC) Page
  • 9.3.3.Ethylene Vinyl alcohol Copolymer (EVOH) Page
  • 9.3.4.Polystyrene Page
  • 9.3.5.Expanded polystyrene (EPS) Page
  • 9.3.6.Polyester or Polyethylene terephthatate (PET) Page
  • Condensation polymers
  • 9.3.7.Polyamides or Nylons Page
  • 9.3.7.1.Important properties of Nylon Page
  • 9.3.8.Regenerated cellulose film Page
  • 9.3.9.Each film designated using codes Page
  • Quiz on Plastics for Packaging
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  22 April - 28 April

  Unit 10 - Manufacture of plastic packages

  • Expected learning outcome Page
  • 10.1.Manufacture of plastic packages Page
  • 10.1.1.Making of containers and bottles from plastics Page
  • 10.1.1.1.Extrusion Page
  • 10.1.1.1.1.Extruding the sheet Page
  • 10.1.1.1.2.Co-extruding the sheet Page
  • 10.1.1.2.Thermoforming Page
  • 10.1.1.3.Injection Moulding Page
  • 10.1.1.4.Blow moulding Page
  • 10.1.2.Flexible packaging from plastics Page
  • 10.1.2.1.Film blowing Page
  • 10.1.2.2.Solvent casting Page
  • 10.1.2.3.Calendaring Page
  • 10.1.2.4.Coating of plastics Page
  • 10.1.2.5.Vacuum metalizing Page
  • 10.1.2.6.Dispersion and lacquer coating Page
  • 10.1.2.7.Extrusion coating Page
  • 10.1.2.8.Lamination Page
  • 10.1.2.8.1.Extrusion laminating Page
  • 10.1.2.9.Co-extrusion Page
  • Quiz on Manufacture of plastic packages