Canning and Fish Packaging Technology

Canning and Fish Packaging Technology (2+1)

Course outline

Theory
UNIT 1 - Canning as a method of preservation
UNIT 2 - Historical developments in canning technology
UNIT 3 - Unit operations in canning
UNIT 4 - Thermal process for canned foods
UNIT 5 - Changes in canned foods and spoilage
UNIT 6 - Canning of commercially important fishes and shellfishes 
UNIT 7 - Fish Packaging
UNIT 8 - Metal Containers
UNIT 9 - Plastics for Packaging
UNIT 10 - Manufacture of plastic packages
UNIT 11 - Heat Sealing
UNIT 12 - Additives in plastics
UNIT 13 - Paper and Board
UNIT 14 - Glass containers and Closures

Practical

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