INTRODUCTION
Canning is a food conservation strategy that utilizes the way toward warming and fixing the food
in holders with the end goal of capacity. This technique demolishes autolytic proteins and
microorganisms and is a decent choice for safe guarding food to take out during critical
crossroads. The issue of botulism harming can be forestalled with canning on the grounds that
the endosperm covering makes the botulism microscopic organisms profoundly strong to warm.
Anyhow, canning can result in the loss of water-soluble nutrients because these nutrients may get
lost in the liquid available in the can. [ CITATION MRB03 \l 1033 ]
Spore-shaping microscopic organisms can be an issue in the food industry, particularly in the
canning industry. Spores present in fixings or present in the preparing condition seriously
challenge the safeguarding procedure since their warm opposition might be high. It was likewise
demonstrated that Bacillus spores likely could have the option to sprout and resporulate during
assembling. [ CITATION SJC07 \l 1033 ] The warm procedures of canning are commonly intended to
pulverize the spores of the bacterium C. botulinum. Sterilization requires heating to temperatures
greater than 100 °C. [ CITATION Nic \l 1033 ]
Figure 1: Heat sterilization canned chicken
The time and temperature required for the cleansing of nourishments are affected by a few
elements, including the sort of microorganisms found on the food, the size of the holder, the
sharpness or pH of the food, and the strategy for warming. The pace of warmth move from the
warming medium (steam) through the can divider into the external layer of food is high.
Subsequently, infiltration of warmth into the slowest warming zone (SHZ), the area ofthe most
reduced temperature) in the food is constrained by warm properties of the food itself. [ CITATION
Bho06 \l 1033 ]
The current innovation means to give a procedure of canning by which the food might be
altogether and consistently disinfected at a moderately high temperature, 265 F. or then again
higher, for a brief period, before the food is put in the compartments. Items so treated are found,
subsequent to canning, still to hold quite a bit of their unique quality. Also, the development
means to give a canning procedure in which the chance of recontamination of the item,
compartments, and tops or covers therefor, is adequately forestalled during the filling and fixing
tasks.[ CITATION Cha51 \l 1033 ]
Spoilage is usually caused by growth of microorganisms following leakage or underprocessing.
Leakage occurs from can defects, punctures, or rough handling. Contaminated cooling water
sometimes leaks to the interior through pinholes or poor seams and introduces bacteria that cause
spoilage. The term food preservation refers to any one of a number of techniques used to prevent
food from spoiling. Great protection has become an inexorably significant segment of the food
business as less individuals eat nourishments created on their own territories, and as customers
hope to have the option to buy and devour food sources that are unavailable.
Works Cited
Appert, N. (n.d.). Food preservation - sterilization. Britannica.
Bhowmilk. (2006). Effects of heat during sterilization.
Charles Olin Ball, N. B. (1951). CANNING PROCESS .
der, S. Z. (2007). The characterisation of Bacillus spores occurring in the manufacturing of (low acid)
canned products. International Journal of Food Microbiology.
Food Preservation. (n.d.). encyclopedia.
M.R.BerryI.J.Pflug. (2003). Canning . Encyclopedia of food sciences.
OBJECTIVE
Describe briefly the process involved in the making of sauce for chicken canning.
Explain the concept of processing and preservation used in the production of canned
chicken.
To evaluate the effect of heat sterilization to the quality of product.
PROCEDURE
Cut the chicken into small pieces.
Preparation Wash and clean the chicken to remove
of chicken any soil and potential contaminant.
Steam the chicken until half cooked.
Place the prepared chicken into the can with ratio 1:2 to the
size of the can. Pour the hot prepared sauce until 0.8cm from
the top. Close with can cover and leave for several minutes
(hot-filled technique).
Canning Seam and autoclave the canned fish at 121oC (240oF or 10lb)
for 30 minutes. Cool and wipe external surface of the can.
Store for one week.
Evaluation Evaluate the canned chicken in
of canned terms of odour, colour, texture, taste
as well as overall acceptability.
chicken
