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
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Thank you with canned fruit cocktail
