FAO Fisheries Circular No. 784


FIIU/C784(En)

 

 

 

Planning and engineering data
2. Fish Canning

 

Edited by

Albert Myrseth
Fisheries Planner
NORPLAN A/S
Consulting Engineers, Architects
Management Consultants and Economists
Oslo, Norway.

Table of Contents


FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, November 1985

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Information Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy.

FAO 1981

This electronic document has been scanned using optical character recognition (OCR) software and careful manuel recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.


Table of Contents


PREPARATION OF THIS DOCUMENT

1. CANNING PRINCIPLES

1.1 Introduction to Canning
1.2 Selection of Thermal Processing Conditions
1.3 Heat Resistance of Bacterial Spores
1.4 Lethality of Heat During Heating and Cooling
1.5 Calculating Fo Values

2. RAW MATERIALS

2.1 Fish and Other Marine Foods
2.2 Fish Handling
2.3 Ingredients and Additives
2.4 Packaging Materials

3. PRODUCTS

3.1 General
3.2 Standardization and Product Requirements

4. PROCESSING

4.1 Technological Processes
4.2 Processing Operations

5. PROCESSING EQUIPMENT

5.1 General Canning Equipment
5.2 Equipment for Canning Tuna
5.3 Equipment for Canning Sardines
5.4 Equipment for Canning Fish Paste Products

6. BY-PRODUCTS

7. PACKAGING AND STORAGE

7.1 Packaging
7.2 Storage

8 .SERVICES AND LABOUR

8.1 Requirements for Water and Energy
8.2 Requirements for Material Handling Equipment
8.3 Quality Control Facilities
8.4 Other Services
8.5 Maintenance
8.6 Labour

9. CONSTRUCTION WORK

9.1 Buildings
9.2 Civil Works
9.3 Site Requirements

10. COST INFORMATION

10.1 Single Costs
10.2 Production Costs

11. CONVERSION FACTORS

12. BIBLIOGRAPHY