CANNING -

FRUITS AND VEGETABLES

S.PRIYADHARSHINI
20086109
CANNING
 Canning is a method of preserving food in
which the food contents are processed and
sealed in an airtight container.
 Heat is the most common agent used.
 Removal of oxygen can also be used in
conjugation.
 Canning provides a typical shelf life
ranging from one to five years sometimes
even more than that.
Principle of heat processing
 The basics for preservation of food by heat
is the destruction of living organisms
which would cause spoilage of food.
 Sometimes endanger the health of the
consumer.
 Consideration has to be given to the
organoleptic and nutritional properties of
the raw materials.
Heat processing regime
 It is influenced by number of factors
 Heat resistance of contaminating
microorganisms.
 Chemical and physical properties of
food.
 The rate at which heat penetrates the
product.
Classification by pH
 Acidity is the major factor in determining
the extent of heat process required to get
commercial sterility, canned foods are
classified as
 Group1:low acid :pH 5 and above
 Group2:medium acid :pH 4.5 to 5.0
 Group3:Acid: 3.7 to 4.5
 Group4:High acid :pH 3.7 and below.
 Most of canned vegetables fall under the
category of medium and low acid group.
 Risk factor is Clostridium botulinum, which
causes botulism.
 There are even spores in foods that are
more heat resistant than C.botulinum.
 Hence extended exposure of heat than the
standard normal values.
Outline of the process- vegetables
 Canning of vegetables has following
process:
 Preparation of the food
 Filling
 Exhausting the container
 Sealing
 Thermal processing/sterilization
 Cooling the container and contents
Preparation of the food
 A number of processes are involved such
as washing, grading, peeling and
blanching.
 Washing – it involves agitating or tumbling
the vegetables on moving belts or while
they are immersed in water or subjected
to water sprays.
 Grading – products are size graded with
screens of different diameters or parallel
bars.
 Peeling – it is an important preliminary
operation.
 In conjugation with washing it removes
surface soiling and associated microbial
contamination.
 Methods – steam, mechanical, flame,
abrasive, and lye peeling.
Blanching
 It is carried out due to following reasons
 To remove respiratory gases.
 To inhibit enzymatic reactions.
 To promote shrinkage of the product.
 To hydrate certain dry products.
 To pre-heat the product.
 Different methods of blanching is done.
 The most common one is immersing the
vegetable in hot water at 85-950 C.
 Rotary immersion blancher, hydraulic-type
pipe blanchers.
 Hot water blanching causes loss of
nutrients and gives rise to large amount of
waste water.
Filling
 Filling the material into glass or metal
container is accomplished by hand or
mechanically.
 The volume of headspace is important.
 Exhausting – it is the operation of removal
of air in the cans.
 It not only reduces the strain of the can
seams but also prevent internal corrosion
and maintains quality.
 Sealing – cans are closed by the formation
of a double seam.
 They may or may not be vacuum sealed.
 Thermal processing- sterilization of the
cans is done by heating accurately for
predetermined time and temperature in
heated water or steam air mixture.
 Aseptic packaging –sterilized foods in bulk
are filled in sterilized cans in aseptic
conditions.
 Storage – although canned food products
are one of the most staple food products
organoleptic and nutrient changes occur.
 Rate of changes depend on

>Storage temperature, nature of

packaging, product
characteristics, severity of heat treatment.
Fruit canning process
 Needs for fruit processing – seasonal and
even modern transport systems are
costlier.
 Reasons for spoilage is biochemical
activity and microorganisms.
 The methods commonly used for long
term canning, freezing etc.
 Raw materials – must be sound, ripe and
free from blemishes.
 They are checked for quality before
processing.
 if they are picked during hot day must be
processed without any delay – mould
growth.
Process

 Peeling – abrasion, lye and mechanical

peelers.
 Blanching – some fruits may require
blanching prior to filling.
 Softening and shrinkage helps filling.
 Hot filling reduces processing time.
 Choice of cans depends on the raw
material.
 Filling – temperature of the product is
highly important at the time of closing the
can.
 Syrup – fruits are always covered with
sugar syrup from beet , cane , dextrose
corn syrup, glucose syrup or invert syrup.
 The UK canners code of practice defines
light syrup, syrup, and heavy syrup.
 These vary according to the type of fruit, a
distinction being made between following
three classes.
 Class A : Apples, bilberries, blackberries,
black currants, cherries… etc
 Class B : Apricots, peaches, pears ,
pineapple, fruit salad, and fruit cocktail.
 Class C : Prunes.
 Syrup: class A B C
 Light 15 15 10
 Syrup 30 22 15
 Heavy 40 30 20
 Exhausting – it is the process of removing
air and entrapped gases from the can
before closing.
 A product containing a thin liquid will only
rarely occlude gases below its surface.
 Therefore it requires removal of air in the
headspace.
 Viscous or semi-solid products may
contain a considerable amount of
entrapped air when filled into can.
 Fruit tissues also may contain Co2 .
 The syrup is filled as hot as possible.
 Can closing is often preceded by steam-
flow closure.
 Processing – is almost similar to vegetable
processing.
 Prunes require extra heating for correct
texture.
 Fruits are processed in boiling water or
steam in atmospheric pressure.
 They are correctly cooled at optimum
conditions.
 Sudden changes in ambient temperature
should be avoided.
 Checking of can vacuum, pH of end
products and brix value of final syrup are
general tests carried out.
References
 Fruit processing
By David Arthey, Philip. R. Ashurst
 Vegetable Processing
By David Arthey, Colin Dennis
 http://books.google.co.in/books?id
=d13ew2Du-gEC&pg=PA78&lpg=PA78&dq=
Blanching,+exhausting,+processing+conditions&s
ource
=bl&ots
=nPXDRaH8lx&sig=303vAO3DJyi4AH7b94TsCliJc
2s&hl=
en&ei=dHFgTtibOoXorQfJkOzwDw&sa=X&oi=
book_result&ct=result&resnum
=1&sqi=2&ved=0CB0Q6AEwAA#v=onepage&q&f
=false
 http://books.google.co.in/books?id=
TvatVJxVTykC&pg
=PA138&lpg=PA138&dq=
Blanching,+exhausting,+processing+condi
tions&source
=bl&ots
=Pz0EuihLwg&sig=uV-s5ZTm3CERi6bw4Yf
YIEJJNlU&hl=
en&ei=dHFgTtibOoXorQfJkOzwDw&sa=
X&oi=book_result&ct=result&resnum
=9&sqi=2&ved=0CFAQ6AEwCA#v=
onepage&q&f=false
Thank you with canned fruit cocktail