Canned foods are a significant component of the diet of most people
in both developed and developing countries, offering a wider choice
of nutritious, good quality foods in a convenient form all year.
During canning, both desirable and undesirable changes occur in
nutritional and sensory properties of foods, resulting from heat
treatment employed for the destruction of microorganisms to achieve
the desired commercial sterility. The extent of thermal processing,
in terms of both temperature and duration of the treatment, is
dependent upon the chemical and physical composition of the
product, the canning medium and the conditions of storage,
determining the product quality in terms of its sensory properties
and nutrient content. This book reviews the major principles and
operations used during food canning, identifies the nutritional and
sensory changes occurring during the process and their effect on
the quality of canned foods. In addition, it explains the use of
response surface methodology (RSM) as modelling and optimisation
techniques used in the canning industry in recent times to
manipulate canning processes to maintain the nutritional and
sensory qualities of canned foods, using two recent studies where
RSM was used to study the effect of pre-canning processes including
blanching time, soaking time and sodium hexametaphosphate
[(NaPO3)6] salt concentration on moisture, minerals, leached
solids, phytates, tannins and hardness (texture) of cowpeas (Vigna
unguiculata) and bambara groundnut (Voandzei subterranea).
Regression models were developed to predict the pre-canning
parameters that yield the best quality products, with minimal
effects on the nutritional and textural properties of the products.
The optimal conditions found to achieve the optimum quality of the
canned cowpeas were blanching time of 5 min, soaking time of 12 h
and [(NaPO3)6] salt concentration of 0.5%, and for the bambara
groundnut; blanching time of 8 min, soaking time of 12 h and
[(NaPO3)6] salt concentration of 0.5%. The combination of
blanching, soaking and [(NaPO3)6] salt were modelled using RSM to
retain the nutritional (mineral) content of products while reducing
the anti-nutritional factors and the hardness of the canned
products with acceptable quality characteristics, indicating that
as recent advances in canning technology, modelling techniques
could be used to control canning operations while retaining
desirable product quality characteristics.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
