CANNING PROCESS OF FOODS

Canned foods lose fewer nutrients than those prepared at home. We know that
All foods undergo changes when stored or cooked, whether in the industry or at home.
homes. However, in industrial processes, the variables that influence loss
nutrients are controlled and in many cases this loss is less than in the
Prepared at home. The longer it takes for fresh food to reach your table, the more
loss of nutrients.

In canning, the time between harvesting, transporting, and processing the food is
relatively short, in most cases a few hours are enough for the fruit or
vegetable is prepared and ready to be packaged, being one of the main reasons
for which the high nutritional value of canned foods is maintained. The foods
Canned foods are prepared at a controlled temperature so that the loss of nutrients is minimized.
much smaller.

Once the product has been canned, it undergoes a thermal sterilization process, in
where high temperatures (120-130 °C) are managed in a short time (< 30 minutes), this process
inactive the food's own enzymes preventing ripening and therefore the loss of
nutrients are halted due to the absence of oxygen and the product's contact with the environment
exterior (gaseous, liquid, solid substances or the same light).

The nutrients in canned foods are concentrated and it's an easy and safe way to
add vitamins and minerals to the diet. Canned foods do not require refrigeration, so
they are so essential in emergency situations o natural disasters. The
Canned foods have a longer shelf life than any other packaging.
materials, furthermore, when stored at room temperature, preserve their vitamins
for many years without the need for refrigeration.

CANNING PROCESS:

The previously selected food arrives at the packing plant.

2) All canned foods necessarily undergo a physicochemical quality control and

sensory before entering the process. This means that 'only the best products are
canned goods

These foods are subjected to a washing process and then they are peeled, cut and
They are sliced discarding the non-edible parts.

Immediately after, some foods (such as stews) are cooked just the right amount to
neutralize the enzymes that could break down food, to preserve its flavor and its
color, others like fruits and vegetables go directly to step five.

5) The food is placed in cans and sealed to undergo the thermal process of
sterilization. The temperature degrees and process times depend on the food and are
based on the product's inherent high or low acidity variables.
Finally, the cans are labeled and stacked for distribution.

GENERAL DESCRIPTION OF THE PROCESSES

The general concept of food preservation is to prevent or avoid the development of

microorganisms (bacteria, yeasts, and molds), so that the food does not deteriorate during the
storage. At the same time, chemical and biochemical changes must be monitored.
they cause deterioration. In this way, a food is obtained without alterations in its
organoleptic characteristics (color, flavor, and aroma), and can be consumed without risk
for a certain period (not less than a year).

Recently, there have been many innovations in food industrial processes.

techniques practiced today in food preservation have different degrees of
complication, from ancient fermentation methods and solar drying to irradiation
and freeze dehydration. When relevant preservation techniques are considered
of food in the small-scale industry, the discussion should be limited to the application of the
simpler methods.

These include:

The canning
The concentrates
Fermented foods
The dehydrated

Preliminary operations

These operations consist of washing, sorting, peeling, chopping or grinding, blanching and
others.

The raw material has to be processed as soon as possible (within 4 to 48 hours after the
harvest) in order to prevent deterioration. These preliminary operations are required to
process all fruits and vegetables, which generally should be washed before proceeding to
other stages (onions and cabbages, for example, will be washed after removing the cataphylls and
external leaves, respectively).

Washing

Washing is an operation that generally constitutes the starting point of any process.
for the production of fruits and vegetables. It is usually an operation that on a small scale is
It is done in ponds with recirculating water or simply with stagnant water that is replaced.
continuously.

The operation involves removing the dirt that the material brings with it before it enters the
process line, thus avoiding complications from contamination that the raw material
It may contain. This wash should be done with clean water, as pure as possible and if it is
necessary to be purified by the addition of sodium hypochlorite, at a rate of 10 ml of solution to
10% for every 100 liters of water.

It is advisable to use tools that allow for proper cleaning of the material.
way to prevent dirt from passing to the next stages of the process.

Selection

Once the raw material is clean, the selection process begins, that is, separating the material.
that will actually be used in the process of which presents some defect that transforms it into
second-hand material, which will be destined for a different use or simply eliminated.

This selection is made on a table suitable for this purpose or on a conveyor belt in the
in the case of having a small semi-mechanized installation. It is then about
separate all fruit or vegetable that does not have uniformity with the batch in terms of ripeness,
color, shape, size, or presence of mechanical or microbiological damage.

Sometimes, to appreciate the uniformity or quality of a material, it is necessary to cut it in two.

to check its interior. Uniformity is a relevant quality factor, as it is given the utmost
importance for the material to be homogeneous and uniform. The selection serves the function of
produce such homogeneity.

Peeled or shelled

It is another operation that is performed regularly. It consists of the removal of the skin of the fruit.
vegetable. This operation can be carried out by physical means such as the use of knives or devices.
similar, also with the use of heat; or through chemical methods that basically consist of
in producing the decomposition of the cell wall of the external cells, of the cuticle, in such a way
to remove the skin due to loss of tissue integrity.

Peeling is an operation that allows for a better presentation of the product, at the same time.
which enhances the sensory quality by eliminating material with a firmer and rougher texture for consumption.
In addition, the skin often shows a color that is affected by thermal processes.
usually used in conservation methods.

Cut

A process usually included in the various conservation processes is cutting.

It is an operation that allows achieving various objectives, such as uniformity in penetration.
from heat in thermal processes, the uniformity in drying, and the better presentation in the
packaging by achieving greater uniformity in shapes and weights per package. In the specific case of the
drying, cutting favors the surface/volume ratio, which increases the efficiency of the process.

The cutting must be done with two special precautions. First, it is necessary to have
cutting tools or equipment that produce clean and neat cuts that do not involve, in the
possible, more than just a few layers of cells, that is, that do not cause massive damage in the
fabric, to avoid the detrimental effects of a color change and subsequently a change
in the flavor of the product. Furthermore, the cutting must be done in such a way that it allows for obtaining
a convenient industrial performance. One should always seek a way to obtain a cutting.
that delivers the largest possible amount of usable material.
Scalded

It is another widely used operation in the processing of fruits and vegetables. It corresponds to a
heat treatment used with the purpose of conditioning the material in various ways:
soften it to achieve better filling of the containers, inactivate deteriorating enzymes
causes of bad odors, bad flavors and failures of the natural color of the product.

This is an operation that must be careful, that is to say, it must be very controlled in terms of the
magnitude of the heat treatment in temperature level and duration of application. Furthermore, the
treatment should be quickly stopped by efficient cooling. It is always
preferably a high-temperature treatment for a short period. In addition, it is better a
scalding performed using steam, rather than hot water, mainly due to
to the loss of soluble solids, such as water-soluble vitamins, that occur in the second case.

The most common way to carry out this treatment is by submerging the product contained in a
bag or in a basket in a pot of boiling water or in a saucepan that has a small portion
of water forming a saturated vapor atmosphere at high temperature. In a more
machining, a steam tunnel with a continuous belt or a chain conveyor can be used
that immerses itself in a hot water bath. In both cases, a set of water showers is used.
for cooling.

The operations described above are generally applicable in various processes. However,
there are some that are more specifically applicable such as pitting, hearting,
palpation and others that must be studied carefully in each case to establish the best
the way to carry them out. Developing a detailed description of each one of them is impossible
within the limits of this manual, therefore, it is recommended to use the same criteria
quality generalities already described to implement such specific operations.

The principles of food preservation

Food preservation can be defined as the set of treatments that prolongs the
useful life of those, maintaining, as far as possible, their quality attributes, including
color, texture, flavor and especially nutritional value.

This definition involves a broad scale of conservation times, from short periods,
given by domestic cooking and cold storage methods, for very long periods,
given by strictly controlled industrial processes such as canning, freezing and
the dehydrated.

If microbial stability is considered, preservation methods for a short period such as

Cooling is inadequate after a few days or weeks depending on the material.
first, since accelerated microbial development occurs.

In the case of industrial processes, where preservation is achieved through sterilization.

commercial, dehydration or freezing, microbial development is controlled to the point that
that the food produced is safe for consumption. Furthermore, it must be taken into account that
The use of appropriate packaging is particularly important, considering that the processes do not
they would have no validity if their packaging does not prevent subsequent contamination.
The preservation of fruits and vegetables is provided by the integral or partial use of the material.
first. In some cases, it is necessary to add a packaging medium during the process, such as
syrup or brine, and in others, the raw material is used alone without additives, as in frozen products.
Raw material can be transformed, formulated in a different way, depending on the product.
that is desired to obtain, for example, vegetables in sauce, soups, jellies, pickles, and juices.

For the same raw material, various processing possibilities can be considered, which
they will generate different products. This is how, in the case of pineapple, for example, it can be obtained
slices of preserves; purees or juices, all from the same raw material.

In general, conservation methods can be classified into three types:

Short-term preservation methods

Cooling
Refrigerated storage with modified atmosphere
Surface chemical treatments
Special storage conditions
Packaging systems involving modified atmosphere

Preservation methods by chemical action

Preservation with sugar

Addition of sulfurous anhydride
Conservation by fermentation and salting
Treatment with acids (addition of vinegar)
Use of chemical additives for microbial control

Preservation methods through physical treatments

Use of high temperatures

Use of low temperatures
Use of ionizing radiation

Most of these methods involve a combination of techniques. For example, there is a

combination of freezing and dehydration and preserves, pasteurization and fermentation.
In addition to the need for adequate containers and packaging that ensure protection
of the food against microorganisms.

The conservation methods that will be mentioned in this manual, given their nature, are:
canned goods, pasteurization, preservation by the addition of soluble solids (sugar), the addition of
acid (vinegar) and the natural drying of fruits and vegetables.

Preservation through high temperatures

Among the processes that use temperatures days as a means of preserving food, there is
they find canned goods and pasteurized products (juices, pulps). These thermal processes
involve sterilization or pasteurization in jars, bottles, or other containers with the same
function. In addition, there are other containers such as tin jars and the sterilization of products.
in bulk and then its aseptic packaging.

Commercial sterilization

Sterilization, as a preservation method, can be applied to any product that has.

peeled, chopped or subjected to another preparation treatment, provided with a container
suitable and hermetically sealed to prevent the entry of microorganisms
after sterilization and also the entry of oxygen. The container must present
vacuum conditions to ensure product quality.

The purpose of canning, whose main point is commercial sterilization, is to destroy the
pathogenic microorganisms that may exist in the product and prevent the development of those
that can cause deterioration in the product.

Sterilization prevents the survival of pathogenic organisms or disease producers.

whose existence in food and its accelerated multiplication during storage can
produce serious health damage to consumers. Microorganisms are destroyed by the
heat, but the temperature necessary to destroy them varies. Many bacteria can exist in
two forms, vegetative or of lower resistance to temperatures, and spatulated or of higher resistance
resistance. The study of microorganisms present in food products has led to
the selection of certain types of bacteria as indicator microorganisms of success in the
process.

The indicator microorganisms are the most difficult to destroy through treatments.
thermally, so that if the treatment is efficient with them it will be even more so with
those more thermosensitive microorganisms.

One of the microorganisms most used as an indicator for commercial sterilization processes
it is Clostridium botulinum, which causes serious poisoning due to food from
low acidity, or preserved in a vacuum environment, two of the conditions for production of
toxins by the microorganism.

Heat destroys the vegetative forms of microorganisms and reduces them to a safe level.
the spores, that is, the resistant forms of microorganisms, ensuring that the product
can be consumed without problems by humans.

Products that can be subjected to the preservation process by commercial sterilization

are very varied. Fruits in general can be processed in this way, with pineapples and
guavas are two examples of these products. They are acidic products and, in relation to Clostridium
botulinum are highly safe, as the microorganism does not find at that level of acidity the
adequate conditions to produce the toxin, which is highly effective and deadly in humans
human. Low-acid products like most vegetables may be contaminated.
with the microorganism and produce the toxin during storage.
For the reasons previously stated, it is not advisable to process low-acid vegetables in
domestic or artisanal conditions that do not allow for proper control of the process.

Pasteurization

Its application is essential for products, such as purees or juices, that we are interested in for the
purposes of this course.

It corresponds to a thermal treatment that is less drastic than sterilization, but sufficient to
inactivate the microorganisms that cause diseases, present in food. The
pasteurization inactivates most of the vegetative forms of microorganisms, but not
its sporulated forms, so it constitutes a suitable process for short-term preservation
time. In addition, pasteurization helps in the inactivation of enzymes that can cause
deterioration in food. Similarly to the case of sterilization, pasteurization is
Achieve it with a proper combination of time and temperature.

The production of juices and pulps allows for extending the shelf life of fruits and some vegetables. This
it is possible thanks to the action of pasteurization which allows for a considerable reduction of the
fermentative microorganisms that contribute to acidifying the juice at the expense of sugars
present in it.

The pasteurization of juices, clarified or pulpy, and of fruit pulps allows for
stabilization of them to then conserve them by combining with other methods
such as refrigeration and freezing, all of which will help maintain quality and duration
of the product in the time.

Drying

The preservation of food through the removal of water is probably one of the
the oldest techniques that exist. In the past, the process was simplified by putting directly
the product in the sun, spread on the ground on sacks, mats made of plant leaves and even
directly on the bare ground.

Today, the quality of dry products has improved due to a number of factors, among which
the following are counted.

The use of dehydrator equipment for solar and artificial drying, increasing efficiency of the
dehydration.

The use of chemical pretreatments for better preservation of color, aroma, and flavor of the
products.

The basic principle on which dehydration is based is that at low humidity levels,
The water activity decreases to levels at which microorganisms cannot develop.
nor the deteriorating chemical reactions.
In general, vegetables with less than 8% moisture and fruits with less than 18% moisture
residual are not favorable substrates for the development of fungi, bacteria or chemical reactions
the important biochemicals.

There are reactions, such as non-enzymatic browning, that can develop at

reduced speeds, in environments with low water levels, but require high temperatures
Environmental. Other reactions are the oxidation of fats, which can take place
with very low water content, but are accelerated by light and temperature. Thus, the
packaging and the environment in which dehydrated products are kept is very important
importance for their proper conservation.

Fruits and vegetables can be dried in simple devices like those shown in the
photographs 8 and following, obtaining products of better quality than when dried in the sun
simply scattered on the ground.

It is very important to avoid contamination with dust and other substances that can be
carriers of microorganisms resistant to low humidity, such as for example
rodent or domestic animal excrement or urine, chemicals, pesticides, and others.
One must be very careful with the places used for drying. All these risks
are significantly reduced when elements such as those in photographs 8 are used
a 12.

The drying time and the final moisture content of the product will depend on the location of the dryer.
depending on the climatic conditions of the place and the characteristics of the product, drying faster
the material broken into small pieces and with a larger drying surface.

The handling of the drying process must be careful if a quality product is desired.
Many times, drying in the shade is necessary to maintain the sensory characteristics of the
product with suitable color, aromas, and texture.

Preservation through the addition of sugar

The addition of sugar is primarily used in the making of jams, jellies, and candies.
This involves boiling the fruit, adding sugar in varying amounts depending on the fruit and
the product to prepare, and continue boiling until it reaches the level of soluble solids that
allow its conservation.

The addition of sugar with certain substances from the fruits produces the gel-like consistency that
it conforms to the texture of jams and jellies. To achieve this, it is necessary for there to be a level
of acidity and an adequate percentage of sugar. Some fruits do not contain the substance called
pectin in sufficient quantity to form an adequate gel, in which case it is necessary to add them
an exogenous pectin. There is a difference between apples or citrus and berries, such as the
raspberry or the strawberry. In the first ones, there is a high level of pectin, unlike in the second ones.

During the process of boiling the fruit with sugar, sucrose - which is the added sugar - becomes
unfolds into its components, fructose and glucose, allowing for two important
effects on the product, greater solubility that prevents crystallization and, on the other hand, a greater
Sweetness. This process is called the inversion of sucrose.
The jams and other named products are preserved due to a principle called
water activity. Water activity is the availability of free water to react and allow
the development of microorganisms. The lower the water activity, the lower the
incidence of deteriorating reactions and microorganisms.
The water level in the jams allows for the development of molds. Thus, if one wishes
to preserve the product, vacuum packaging must be used through filling in
hot or the use of fungistatic chemical substances, such as sodium benzoate and sorbate
potassium, which prevents fungal development. If possible, the first one is always better.
alternative, although it requires glass containers that are more expensive.

Conservation through pH regulation

Most foods could be preserved in good microbiological conditions.

when the medium has a pH lower than 4.0, so it has been developed for fruits and
vegetables, a series of methods aimed at controlling pH through endogenous production
of acid or by exogenous addition of some organic acid such as acetic, citric, and even the
dairy

The acidification of low-acid vegetables in order to process them through sterilization

commercial, with short periods at temperatures around 100° C, is a very methodology
practice to work on a small scale, even on a craft scale.

The preparation of pickles from various vegetables through natural fermentation.

with lactic acid production, it is also a very suitable method of preservation for
pickles, little onions, carrots, chili, and others that are regularly sold in bulk
volumes all over the world.

The important thing is to control the pH to a level of around 3.5, in order to have a level
of appropriate acidity to obtain a product with a pleasant flavor in terms of lactic acid.
This is produced naturally through the fermentation of constituent substrates of the material, by
action of microorganisms present in it.

The acidity of a pickle that has been prepared by adding acetic acid or vinegar must be
around 4% to 6%, expressed in citric acid. In addition to the acid, the pickles are
added salt, which has a well-known antiseptic property and, at adequate levels
You can ensure good product quality for a long time, in addition to providing good
sensory characteristics of texture and flavor of the product.

It is necessary to emphasize the fact that these natural fermentation processes in brine are
developed by microorganisms that act under anaerobic conditions, that is, to obtain
A good product, it is necessary to ensure low oxygen rate conditions in the system.

The product is immersed in brine or dry salt is added in a small volume (in the cabbage)
for fermentation) and it is given anaerobic conditions in a polyethylene bag or in a
the deposit as airtight as possible.
The temperature is an important factor in the process stage, and should not be less than 15° C.
with better results at 25° C.

Application of processes on a small scale

As has been established, small-scale industrial processing does not differ much from
craftsmanship in terms of principles refers. The great difference lies in the procedures and the
facilities available in a minimally industrialized plant.

The processes are similar to those already analyzed, but with a larger volume, which makes it necessary
greater control of the ingredients, so that it can be verified during the process itself
any problem that arises.

All the products listed can be applied in the same way to a process.
small scale, we should only replace the pots with double-bottomed pans,
usually made of stainless steel, fed with condensate steam (boiler). The process is
more efficient due to the advantages of the steam heating system, the times of
preparations are minor and the controls should also be faster.

On the other hand, the quantities of raw materials must be greater, which requires a
greater promotion than in the case of the artisanal process. However, a good artisanal process
It also requires planning in terms of raw materials and supplies, so it is not
the difference is very large.

In a small-scale industrial process, the fixed installations in a more solid facility have
Some disadvantages of rigidity? Especially for small batches of raw materials.

How are canned products made?

For each product category, a different packaging process is carried out, according to the
composition and nature.

The following are the steps taken for canning fruits and vegetables.

Selection of raw materials: the foods that are preserved in tin containers come from
natural, fresh, and high-quality raw materials.

Cleaning and washing: they are done in order to remove dirt and bacteria coming from the soil that
They bring the vegetables. Separation of foreign material, such as leaves, stones, stems, etc.
Elimination of fungicide residues added during the cultivation, which are also toxic
they can alter the taste or color and cause corrosion in the containers, as these fungicides
contain sulfurous, chlorinated, nitrogenous compounds, increase the effectiveness of the
thermal processes (pasteurization, sterilization) by reducing the number of bacteria.
For washing, running water or detergents are used.

- Selection: is generally done by size or color, among other criteria. The selection by
size is designed to achieve satisfactory yields and increase production efficiency.
With this selection, the producer will be guaranteeing a quality product.
Preparation: it is uncommon for fruits and vegetables to be used as they are harvested, for
which, must be prepared beforehand for the canning process. This operation includes:
removal of inedible parts, cutting or grinding.

Peeling: there are several methods for peeling fruits and vegetables: manual peeling with a knife,
mechanical peeling with machines that perform peeling, separate pulp - shell and cut, peeling with
hot solutions, by immersing the product in hot alkaline solutions. (2-3 minutes to
temperature 100°C) and finally, subjecting it to a wash with running water and peeling
abrasive.

Blanching or scalding: before canning fruits and vegetables, they are subjected to a brief
cooking in water or steam for a few minutes and at temperatures below
100°C. The time varies depending on the type of product and the state of ripeness, generally between 1 and
5 minutes.

Pre-cooking or blanching is done to set the color of the products, inactivate enzymes.
remove air and gases, eliminate strange flavors from the food, and complete the washing of the product.
reducing microbial load and pollution.

Can cleaning: the internal washing of cans is a necessary practice to ensure a

effective elimination of all types of dirt, dust, microorganisms, and foreign material. This
Cleaning is carried out with treated water of good quality; sometimes disinfectants are used.
toxins for this purpose.

Filling: the filling is done by packaging the fruits or vegetables and the covering liquid,
It can be brine (water and salt), syrup (water and sugar), sauce, or a base.

Air evacuation: air evacuation is a process of heating food beforehand.

from the closure, which is done by passing the filled can through a steam or hot water tunnel
hot, in order to expand the product and eliminate the dissolved air in it and thus achieve a good
final empty in the container.

Can sealing: provides an airtight seal for metal containers to protect

suitably the food during thermal treatment, cooling and storage.

Heat treatment: it is a process that is carried out in order to destroy the greatest number of
microorganisms present in the product, until achieving commercial sterility. The
thermal process is carried out by means of heat at a specific time and temperature,
depending on the type of food to be canned. There are different types of treatments
thermal, including: Pasteurization and sterilization.
Cooling: the cooling process takes place once the canned products finish the cycle of
thermal processing, in order to reduce the internal temperature as soon as possible.
product and prevent modifications in the product characteristics.

Quarantine: the quarantine is a test that is conducted once the process is completed.
canned. This consists of selecting random samples from each production batch that
they are stored for a period of 10 days at a temperature of 37 to 55 degrees Celsius, according to the type
of food, to finally analyze the organoleptic and physicochemical characteristics of the
food and the internal and external appearance of the packaging. Concurrently with this process, the
microbiological tests to determine "the commercial sterility of the product."

What is the preservation method for canned foods?

The only method of preserving canned foods is heat, which is applied through
processes called pasteurization and sterilization. This is why canned foods do not require
no chemical products or preservatives for long-term preservation. Additionally,
canned foods contain only ingredients such as: water, salt, sugar and
spices, substances that add flavor and stability to the product, without causing harm to
organism.

What happens to the nutritional content of food once it is canned?

The nutritional content of canned foods is significantly compared with the

fresh and frozen foods prepared at home since in industrial preparation these
losses have been significantly reduced, allowing them to retain a high percentage of
nutrients.