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    Canning Industry Instrumentation

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    S Dispiser
    This document summarizes instrumentation used in the canning industry. Key instrumentation measures and controls temperature and pressure during the canning process to ensure food safety. Temperature is monitored and controlled in the cooling section and blanching process. Pressure is recorded and levels are controlled. The canning process involves preparing equipment, filling cans/jars, and using a retort to heat the sealed containers to high temperatures to kill microbes and preserve the food through thermal processing.

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    © All Rights Reserved
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    Canning Industry Instrumentation

    Uploaded by

    S Dispiser
    88 views11 pages
    This document summarizes instrumentation used in the canning industry. Key instrumentation measures and controls temperature and pressure during the canning process to ensure food safety. Temperature is monitored and controlled in the cooling section and blanching process. Pressure is recorded and levels are controlled. The canning process involves preparing equipment, filling cans/jars, and using a retort to heat the sealed containers to high temperatures to kill microbes and preserve the food through thermal processing.

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    Food canning

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    This document summarizes instrumentation used in the canning industry. Key instrumentation measures and controls temperature and pressure during the canning process to ensure food safety. Temperature is monitored and controlled in the cooling section and blanching process. Pressure is recorded and levels are controlled. The canning process involves preparing equipment, filling cans/jars, and using a retort to heat the sealed containers to high temperatures to kill microbes and preserve the food through thermal processing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    88 views11 pages

    Canning Industry Instrumentation

    Uploaded by

    S Dispiser
    This document summarizes instrumentation used in the canning industry. Key instrumentation measures and controls temperature and pressure during the canning process to ensure food safety. Temperature is monitored and controlled in the cooling section and blanching process. Pressure is recorded and levels are controlled. The canning process involves preparing equipment, filling cans/jars, and using a retort to heat the sealed containers to high temperatures to kill microbes and preserve the food through thermal processing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    Canning Industry Instrumentation

    In this type of industry sealed CANS are subjected to


    heat to kill harmful microbes and ensure the safe and
    long stable shelf life.
    Instrumentation design to measures and control the
    process of canned food.
    Major area the usage of Instrumentation
    Indicating temperature and pressure in
    cooling section
    Recording absolute pressure
    Level control
    CANNING Process
    Canning is the process of placing foods in to JARS or
    CANs & heating specified temperature to preserve
    different foods.
    High heat destroy micro-organism & inactivate enzymes
    to preserve the safety and quality of the food.
    Steps:
     Prepare equipment- Preheat the Canner
     Prepare the jars and lid so they are safe-
     Prepare the food to be preserved
     Pack the food according to direction
     Close the jars correctly
    Canning Process
    1.Blancher Control: is a treatment with Hot water of Steam
    intended to soften the product so can will fill better. It also destroy enzymes that alter
    color, flavor or texture of the product and lower the microbial population.
    Blancher control
     Multiple water jets in the bottom of the blancher tank force water up
    through the product pack.
     Bottom-up water injection produces more uniform blanching than
    designs which inject water from the sides.
     Continuous water circulation maintains a consistent blanching
    temperature and keeps fines in suspension for efficient removal by
    using Motorized Catch Box filter.
     Precisely adjustable water temperature, dwell time, and dewatering
    allow to control the color and texture of finished food.

    Hydrostatic Steam Blancher


    2.Retort Control system
     One of the most important steps in the canning of foods is 'thermal processing', more
    commonly referred to as the retorting operation. In this operation, strict specifications concerning
    both time and temperature must be adhered to and repeated batch after batch to obtain sterile
    product and uniform quality.
    Processing is done in batches using a cylindrical, pressurized vessel called a retort. Retorts are
    classified as either vertical or horizontal, depending on the position of its long axis. A vertical
    retort is loaded from the top whereas a horizontal retort is loaded from one end.

    canned product is cooked by one of two processes


     Steam cooking for product stored in metal containers
     Water cooking for product stored in glass jars

    Horizontal and Vertical Retorts


    Loading a Vertical Retort Loading a Horizontal Retort

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