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QMS- Divya

QMS- Divya

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Published by Divya

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Published by: Divya on Sep 29, 2010
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09/22/2011

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 QUALITY MGMT SYSTEMASSIGNMENT
CANNING OF EDIBLE MUSHROOMS
SUBMITTED BY:
DIVYA BODDU09020242007SIIB-MBA-AB (09/11)
 
CANNING DEFINITION & PRINCIPLE:
It is a method of preserving food in which the food is processed and sealed in an airtightcontainer. It is a Value Addition process to the processed food. It was first developed by NicolasAppert (French Military). Canning prevents micro-organisms from entering and proliferatinginside. Heat : destroy micro-organisms.Removal of oxygen : to prevent the growth of oxygenrequiring micro organismsFrom a public safety point of view, foods with lowacidity(apHmore than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boilingpoint requires the use of apressure canner.Foods that must be pressure canned include mostvegetables,meats,seafood,poultry,anddairyproducts. The only foods that may be safely canned in an ordinary boiling water bath are highlyacidicones with a pH below 4.6, suchasfruits,pickledvegetables, or other foods to which acidic additives have been added
.
CANNING OF EDIBLE MUSHROOMS: INTRODUCTION
A
mushroom
is the fleshy,spore-bearingfruiting bodyof afungus,typically produced above ground on soil or on itsfoodsource. Edible mushrooms are used extensively incooking,in manycuisines(notablyChinese,European,andJapanese). Many species are high indietary fiber,protein,and vitamins such asthiamine,riboflavin,niacin,biotin,co-balamins,andascorbic acid.Mushrooms are also a source of some minerals,includingselenium,potassiumandphosphorus.Most mushrooms that are sold in supermarketshave been commercially grown onmushroom farms.The most popular of  these, 
,is generally considered safe for most people to eat because it is grownin controlled, sterilized environments, though some individuals do not tolerate it well. Severalvarieties of 
 A. bisporus
are grown commercially, including whites,crimini,andportobello.Other cultivated species now available at many grocers includeshiitake,maitakeorhen-of-the- woods,oyster,andenoki. Chinais the world's largest edible mushroom producer. The country produces about half of all cultivated mushrooms, and around 2.7 kilograms (6.0 lb) of mushrooms is consumed per year by over a billion people.
Canned mushrooms,
as defined in the definitions and standards of identity for cannedvegetables (21 CFR 51.990) issued pursuant to the Federal Food, Drug, and Cosmetic Act,means the product prepared from the sound, succulent, fresh mushroom by proper trimming,washing, and sorting and is packed with the addition of water in hermetically sealed containersand sufficiently processed by heat to assure preservation of the product. They may be whole,buttons, sliced whole, random sliced whole or sliced buttons as per variety and customerrequirement.
 
MANUFACTURING PROCESS
Fresh mushrooms are washed in cold water and then blanched in boiling water for around 3- 4minutes. Then they are dehydrated in drier and packed. It is advisable to pre-treat freshmushrooms in a solution containing brine to prevent dis-coloration. Packing is very critical asformation of moisture contaminates mushrooms very quickly. Hence plain cans and brine O of 2% salt and 0.2% citric acid are used for packing. The cans are exhausted at 19 C for 7-8minutes, sealed and processed under pressure for around half an hour. Yield of final productdepends up on the quality of dryer, manufacturing process employed, moisture content in freshmushrooms and moisture required in the final product. Hence, average yield is taken at 25%. 
FLOW DIAGRAM
Harvest of fresh mushroomsWash in cold water
Blanching in boiling water (3-4 min)
Pre-treatment with brineDehydration in DryerCanning with brine of 2% salt and 0.2 %citric acidCan exhausted for 7-8 min at 19
0
C
Process at 10 lb of pressure for 45minutes at altitudes under 1,000 feet
Can seaming and Sterilization of cans

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