Canning industry

Masina, M. R. Nkosi, P. A. Rasmussen, P. W. et al. Determination of Metal Ions in Pineapple Juice and Effluent of a Emit Canning Industry, /. Chem. Educ. 1989, 66, 342-343. 

A reversal of potential of the tin—iron couple occurs when tin-coated steel (tin-plate) is in contact with acid solutions in the absence of air. The tin coating acts as an anode it is the tin that is slowly attacked and not the steel. This unique property is the keystone of the canning industry because dissolved iron affects the flavor and appearance of the product. Thus, the presence of tin protects the appearance and flavor of the product. 

Although notable improvements have been made in methods used by the control laboratories serving the canning industry, a great deal of room remains for further improvement. A survey of some of the functions of control laboratories demonstrates the need for better methods of determining spray residues, traces of metals, vitamins, moisture, and head-space gases. As is the case in other industries, improved instrumentation offers a solution to some of the existing problems. 

Miscellaneous Determinations. Several other problems are deserving of brief mention. The citrus industry, for example, would welcome an improved and more rapid method for determining volatile oil in citrus products. The tomato canning industry could profit by more rapid and accurate methods for determining tomato solids, and also by a method that would predict the increase in viscosity which takes place during concentration. 

Since, the pineapple canning industry is one of the many food industries producing large quantities of solid and liquid wastes and due to the stringent environmental regulations regarding to waste disposal a special interest has developed in using the pineapple waste. 

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning industry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing industry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). 

Recovery of Cu ions from ore extraction liquids [143-145] removal from canning industry wastewater [146]... 

Appert, Nicolas. (1752-1841). A French pioneer in the science of food preservation. Though not a chemist, his work on application of heat to food products led to a form of home preserving that eventually developed into the canning industry. The idea of destroying bacteria by heat treatment was later applied more exhaustively by Pasteur. 

As soon as one can of food has been packed, a statistic has been created. At least one third of the questions received at one library associated with the canning industry deal with statistics in one form or another The quantity of No. 2 cans of cream style corn packed in 1951, the size of the cherry crop in Michigan, the per capita consumption of frozen broccoli are typical queries. The variations of these questions can be endless, bringing in factors of price or numbers of employees, etc. The most comprehensive sources of statistical information are the statistical review and yearbook number of the Western Canner and Packer Canned Food Pack Statistics, published by the National Canner s Association the convention number of Quick Frozen Foods the yearbook number of Pacific Fisherman and Canning Trade Almanac, published by Canning Trade. 

The present trend here in the West has been to all-liquid media. Beet and cane refiners supply liquid sugars to the canners as liquid-sugar of the sucrose type. Starch conversion products in liquid form are supplied as corn sirup unmixed, high conversion corn sirup, and enzyme conversion corn sirup. The adoption of the liquid media in canning has been of immense economic advantage to the canning industry in California. 

Equally great strides have been made by the canning industry in the methods used in canning foods. This improvement, together with scientific methods of sterilisation and processing, now in use by most canners, has practically eliminated spoilage of canned foods. ... 

Since 1860, the canning industry has had a steady growth and in recent years has practically revolutionized the food supply of the country. In the home, the use of the boiling method is generally used in canning, while in commercial canning the use of steam pressure has... 

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