By Yang Shan
Citrus is without doubt one of the hottest end result around the globe, and will be effectively cultivated in additional than one hundred forty international locations. generating seventy five% of citrus fed on within the international industry, China has turn into the hot “Kingdom of Canned Citrus. Canned Citrus Processing: thoughts, gear, and nutrients Safety comprehensively provides the technical and improvement traits of the canned citrus undefined. This ebook offers ideas to commonplace difficulties of canned citrus production and processing; offers an summary of the canned citrus undefined, introduces canned citrus processing equipment and kit, and discusses the processing caliber, defense regulate, and comparable standards.
- Presents an outline of the canned citrus industry.
- Introduces complex processing tools, equipment and kit of canned citrus.
- Discusses processing caliber and defense regulate, corresponding household and overseas criteria within the canned citrus industry.
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Extra info for Canned Citrus Processing : Techniques, Equipment, and Food Safety
4 Sealing Sealing is one of the most important factors that affect the long-term storage of canned food by preventing environmental bacteria from contaminating the food. To ensure that cans and caps are tightly sealed, sealing machines are used to seal the cans. It is critical that the sealing procedure is strictly controlled. The sealing methods and requirements will vary depending on the types of cans used. Sealing of metal cans (1) Composition of the sealing machine: The semiautomatic, automatic, and vacuum sealing machines are the three types of can sealing machines utilized in the canning industry.
The exterior layer is coated with wax. 2. 3 illustrates the effects of compound enzymes on the sac coating, which was evaluated using an electron microscope. The figure shows that gaps between the sac coating cells are enlarged after enzymatic treatment. The cuticle 24 Canned Citrus Processing layer is irregular and disordered. Enzymes are highly sensitive and specific; thus, they usually react with their specific substrate. If a compound enzymes preparation is employed to disrupt the pectin–cellulose complex, then intercellular connections will be lost, structures will become loose, and the sac coating will be destroyed.
2 Electron microscope image of the natural segment membrane. 3 Electron microscope image of the enzyme-treated segment membrane. irregular alignment, while cells in the cuticle layer are smaller and are regularly and tightly aligned. The exterior layer is coated with wax. 2. 3 illustrates the effects of compound enzymes on the sac coating, which was evaluated using an electron microscope. The figure shows that gaps between the sac coating cells are enlarged after enzymatic treatment. The cuticle 24 Canned Citrus Processing layer is irregular and disordered.
Canned Citrus Processing : Techniques, Equipment, and Food Safety by Yang Shan