Canned Citrus Processing : Techniques, Equipment, and Food Safety

Content: Front Cover
 Canned Citrus Processing
 Copyright
 Contents
 Preface
 One --
Overview of the Canned Citrus Industry
 1.1 INDUSTRY BACKGROUND
 1.2 HISTORY OF DEVELOPMENT
 1.2.1 Starting Stage (1959-1969)
 1.2.2 Development Stage (1970s to the Mid-1980s)
 1.2.3 Prosperous Stage (1990s to the Present Day)
 1.3 CURRENT INDUSTRIAL SITUATION
 Two --
Canned Citrus Processing
 2.1 BACKGROUND
 2.2 CATEGORIES OF CANNED FOODS
 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS
 2.3.1 Effect of Exhausting on Preservation of Canned Products
 2.3.2 Effect of Sealing on the Preservation of Canned Products 2.3.3 Effect of Sterilization on the Preservation of Canned Foods2.4 PROCEDURES AND TECHNIQUES USED FOR MANUFACTURING CANNED CITRUS PRODUCTS
 2.4.1 Flowchart of the Process
 2.4.2 Key Points of the Procedure
 2.4.3 Presealing and Exhausting
 2.4.4 Sealing
 2.4.5 Sterilization
 2.4.6 Cooling
 2.5 COMMON QUALITY ISSUES AND CONTROLLING OF CANNED FOODS
 2.5.1 Swollen Cans
 2.5.2 Corrosion of the Can Walls
 2.5.3 Food Discoloration and Food Spoilage
 2.5.4 Turbidity and Precipitation in Cans
 2.6 NEW STERILIZATION TECHNIQUES OF CANNED FOODS 2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization
 2.6.3 Pulsed Light Sterilization Technology
 2.6.4 Ozone Sterilization Technique
 2.6.5 High-Pressure Sterilization
 2.6.6 Pulsed Electric Field
 2.6.7 Electrostatic Sterilization
 2.6.8 Magnetic Sterilization
 2.6.9 Induction Electronic Sterilization
 2.6.10 Other Sterilization Techniques
 Three --
Machinery and Equipment for Canned Citrus Product Processing
 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT
 3.1.1 Belt-Driven Conveyors
 3.1.2 Bucket Elevator
 3.1.3 Spiral Conveyor 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials
 3.2.2 Cleaning Machinery for Packaging Containers
 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS
 3.3.1 Citrus-Sorting Machine
 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine
 3.3.3 Orange Segment-Sorting Machine
 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme
 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT
 3.4.1 Exhaust Machinery and Equipment
 3.4.2 Sterilization Equipment
 3.5 PACKAGING MACHINERY AND EQUIPMENT 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products
 3.5.3 Spinning Capper
 3.5.4 Vacuum-Packaging Machine
 3.5.5 Labeling Machine
 3.5.6 Packing Machine
 3.5.7 Carton-Sealing Machine
 3.5.8 Strapping Machine
 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE
 Four --
Quality and Safety Control during Citrus Processing
 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS
 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING