Table of Contents:
Foreword Preface I. PRINCIPLES OF PRESERVATION : 1. Canning and Bottling Fruits and Vegetables 2. Food Processing Principles of Food processing II. COMMERCIAL CANNING : 1. Investment 2. Factory Site 3. Factory Building 4. Water Supply and Drainage 5. Machinery and Equipment 6. Canning Process 7. Sorting and Grading 8. Washing 9. Peeling 10. Coring and Pitting 11. Lye Peeling. Blanching 12. Can Filling 13. Processing Heat Penetration in Cans 14. Processing Methods 15. Effect of Altitude on Processing Time 16. Effect of Altitude on Processing Pressure and Temperature 17. Effect of Acidity on Sterilization 18. Effect of Processing on Strain in Can 19. Cooling 20. Testing for Defects 21. Labelling, Sorting and Packing III. CONTAINERS FOR PACKING : 1. Tin and Glass Containers 2. Tin Containers 3. Tin Plates, Lacquering 4. Manufacture of Cans 5. Testing of Cans 6. Mechanical Defects 7. Size of Cans IV. SYRUPS AND BRINES FOR CANNING : 1. Sugar Syrups 2. Preparation 3. Testing Syrup Strength 4. Temperature Corrections 5. Syrup Calculations V. CANNING FRUITS : 1. Apple 2. Apricot 3. Banana 4. Black Berries 5. Cherries 6. Fig 7. Grape Fruit 8. Greengage 9. Guava, Jack-fruit 10. Litchi 11. Loqnat 12. Mango 13. Orange 14. Papaya 15. Peach 16. Pear 17. Pineapple/Plum 18. Berry Fruits 19. Miscellaneous Minor Fruits 20. Processing Minor and Lesser Known Fruits VI. CANNING VEGETABLES : 1. Asparagus 2. Beans 3. Beetroot 4. Cabbage 5. Carrot 6. Cauliflower 7. Gram 8. Mushroom 9. Okra (Lady's Finger) 10. Peas 11. Potato 12. Tomato 13. Turnip 14. Other Vegetables 15. Parwal 16. Spinach 17. Karela 18. Tinda 19. Ivy-gourd 20. Curried Vegetables VII. SPOILAGE IN CANNED FOODS : 1. Discolouration of Fruit Products 2. Metallic Contamination 3. Colouring Matter in Fruits and Vegetables 4. Discolouration in Carried Food Products 5. Corrosion and Perforation of Tin Plate 6. Spoilage by Micro-organisms 7. Spoilage by Fungi 8. Storage Life of Canned Products 9. Hydrogen Swells and Perforations VIII. FRUIT JUICES SQUASHES AND CORDIALS : 1. Equipment for Fruit Juices 2. Double Operation 3. Presses 4. Pulping Equipment 5. Dcacrater and Flash Pasteuriser 6. Fruit Beverages 7. Preparation and Preservation 8. Straining. Filteration and Clarification 9. Preservation of Fruit Juices 10. Preservation by Addition of Sugar 11. Preservation by Freezing 12. Preservation by Drying 13. Preservation by Carbonation 14. Preservation by Filtration 15. Other Methods of Preservation IX. FRUIT BEVERAGES : 1. Squashes and Cardials 2. Juices 3. Syrups 4. Carbonated Beverages 5. Fruit Juice Concentrates 6. Fruit Juice Powders X. FFRMENTED BEVERAGES : 1. Grape Wine 2. Fermentation 3. Champagne 4. Port 5. Muskat 6. Tokay 7. Sherry 8. Cider 9. Perry 10. Orange Wine 11. Berry Wines XI. JAMS, JELLIES AND MARMALADES : 1. Jams 2. Fresh Fruits 3. Frozen Fruits 4. Fruits Preserved by Heat Treatment 5. Sulphitation for Storing 6. Storage. Jellies Fruit for Jelly 7. Extraction of Pectin 8. Theory of Jelly Formation 9. Strength of Pectin Jellies 10. Packing 11. Some Typical Jams and Jellies 12. Marmalades 13. Jam Marmalade XII. PRESERVES, CANDIED AND CRYSTALLISED FRUITS : 1. Preliminary Processing 2. Candied, Glaced and Crystallized Fruits 3. Crystallized Fruit 4. Improved Equipment for Manufacture of Preserves 5. Some Common Preserves 6. Other Preserves and Candied Fruits XIII. TOMATO PRODUCTS : 1. Tomato Juice Tomato Puree 2. Tomato Paste 3. Tomato Cocktail 4. Tomato Ketchup 5. Tomato Soup 6. Microbiology 7. Chilli Sauce 8. Tomato Sauce XIV. CHUTNEYS, SAUCES AND PICKLES : 1. Chutneys 2. Thin Sauces 3. Thick Sauces 4. Soups and Other Mixes 5. Pickles 6. Pickling Process 7. Keeping Quality 8. Causes of Spoilage 9. Various Pickles 10. Oil Pickles 11. Other Pickles XV. VINEGAR : 1. Types 2. Method of Preparation 3. Raw Material, Processing and Fermentation 4. Preparation of Vinegar 5. Post-Production Processes 6. Checking Spoilage 7. General XVI. DRYING OF FRUITS AND VEGETABLES : 1. Sun-drying 2. Mechanical Dehydration 3. Process Variations 4. Processes for Vegetables 5. Other Methods of Dehydration 6. Packing and Storage XVII. BY-PRODUCTS : 1. Utilizing Waste Material 2. Citrus By-products 3. Citrus Oils XVIII. MANUFACTURE OF PECTIN : 1. Pectin from Apples 2. Pectin from Citrus Fruits 3. From Other Materials 4. Pectin Preparation 5. Uses of Pectin XIX. WATER FOR CANNERY : 1. Qualities of Water 2. Purification of Water 3. Analysis of Water 4. Major Mineral Constituents 5. Bacteiiological Examination 6. Results of Analysis of Water 7. Chlorination of Water XX. FOOD COLOURS : 1. Certified Colours 2. Banned Colour XXI. VITAMINS : 1. Processing XXII. PROCESSING AND PRESERVATION FOR A SMALL SCALE INDUSTRY : 1. Products for Small Scale Manufacture 2. Equipment 3. Medium and Large Sized Multi-Commodity Processing XXIII. REFRIGERATED STORAGE XXIV. PROCESS TIME FOR CANNED VEGETABLES AND NON-ACID FOODS : 1. Graphical Method 2. General Method 3. Equal-Time Interval Procedure 4. General Considerations 5. Determining 'F' Value from Death-rate Data