Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

Expected learning outcome

• Definition of unit operation
• Difference between raw material and sub material
• Desirable characteristics for canning of marine fish
• Importance of washing, dressing, precooking and brining in fish canning
• Importance of filling and head space in can
• Exhausting and methods to achieve in different cans
• Can closing operations and vacuum inside cans
• Evaluation of seam in commercial canning operations
• Sterilization by different types of retort
• Defects in cans and means to overcome the same.