Food Canning Process - Essay Example

?Introduction The preservation of vegetables has been an age old tradition which has been practiced in different cultures using different approaches with varying levels of success. The process of canning vegetables involves subjecting the same vegetables to extremely high pressure to ensure their safety and increase their stay while still fresh. Canning must also been done effectively due to the presence of botulism toxins in low acid foods, a toxin which is extremely dangerous when ingested in food. The process of canning vegetables includes a number of procedures which must be strictly followed to ensure efficiency and reduce the levels of toxic infestations. Canning was developed in the 16th century by Nicolas Appert, French military personnel and was identified as the main method of preventing the growth of microorganisms in foods. As a process that seeks to add value to peas and increase their shelf life, canning has grown in industrial application especially as a way of preserving peas. This is also attributed to the increased public concern on the dangers presented by botulism on low acid vegetables which are poorly preserved (Schafer, 2010). This paper will evaluate the process of canning peas to help highlight the value addition steps that are necessary for the final production of peas. In doing this, the paper will evaluate the production and processing methods of canning peas in Australia, the manufacturing practices and regulations and in the country and the quality control measures of the process. The nutritional value of canned peas will also be discussed in comparison with other forms of peas and vegetables that have not undergone this process. Production and processing of canned peas The major need that necessitates processing of vegetables like peas is the need to preserve them in stable and non perishable states for a longer period of time. The processes of canning destroy all microorganisms in the food thus preventing the possibility of recontamination which may result into health risks. The pea canning process involves a number of steps which are customized to suit this kind of vegetables and this differentiates it from other processes (NHRMC, 2012). As bean like products that have pods, the pea’s preparation steps involve the coring step to remove the peas from the pods before they can be prepared for canning. After the peas have actually been obtained, the next step involves cleaning, sorting and stocking in pots or cans from where the packaging will actually be done. Salt is then added to help enhance the flavour of the peas, even though this procedure is not necessary as this process adds no value to the food processing step. Standard canning jars which represent different market values are then filled with the canned peas. These jars should be properly cleaned if they are reuse can to eliminate recontamination after filling. With pressure canning, sterile jars are not used as the process of canning will eliminate any present microorganism. To increase the nutritional value of the canned peas, fresh vegetables at the peak of eating quality should be used (Nistor, Hodosan, Bahacio, and Vilau, 2010). Before the actual canning process, the canner and pressure gauges should be checked to ensure that it tally with monitoring and evaluation requirements of the process. Once the cans are ready, 2-4 inches of boiling water is placed at the bottom of the pressure canner which are then placed strategically in racks to allow steam to freely flow across all the jars. The provision for ventilation for around 10 minutes provides time for the escape of any trapped air in the scanner. Air trapped in the canner causes under-processing at lower temperatures which increase the susceptibility of the canned food to microorganisms. Once the process is completed, the jars are removed from the canners and placed in an upright position on a towel or a rack which is placed away from the drafts. After the cooling process is effectively completed, the integrity of the seals should be checked to ensure that there are no leaks which may interfere with the canned peas (Linda, Jorga and Nicolaeva, 2007). For effective storage of canned peas, cleaning of the jars to remove any moisture on their surfaces is necessary. The cans should also be well labelled and the date of manufacture accurately indicated before it can be stored appropriately. All canned peas should have shelf life of not exceeding one year and this should be visibly indicated in the cans to help direct the consumers. The storage of canned peas should be done in a cool and dry place to help retain the best eating qualities of the peas. The manufacturing and production processes of canned peas should be done in a highly controlled environment to ensure that the products are safe from any harmful microorganisms. Quality control of canned peas The preservation of any vegetable product can be done for a limited period of time depending on the vegetable and the preservation processes. Canning ensures the destruction of degradative enzymes and microorganisms and also sterilizes the tin in where the canning is done. Quality control measure adopted during peas canning are meant to reduce the possibility of damage to the stored foods once it reaches the retail stores or during the processing processes. A number of quality control methods are available to help maintain the quality of canned peas and to ensure that their self life is increased (Linda, Jorga and Nicolaeva, 2007). The risk of food borne illness caused by botulism presents a challenge to peas canning companies and this makes it prudent for such companies to adopt the best quality control measures. Such measures can target the actual production and canning process or the storage stages of the canned peas. To avoid the risks of botulism, the pressure canner should be adequately checked to ensure that it is in good working conditions. The tightening of the cover is also necessary in the prevention of botulism and this can only be ensured through continued monitoring of the pressure canner. Mixing should be done using the processing time of about 75 minutes depending on whether it is pints or quarts (Linda, Jorga and Nicolaeva, 2007).. Before the actual canning process, vegetables should be selected and carefully prepared to ensure that only thee fresh, young and tender peas are used for this purpose. These peas should be properly cleaned in a running water to remove any debris that is present within the peas. The jars and lids used also influences the lifespan of canned peas and should thus be properly chosen to avoid any damages resulting from poor storage containers. All the cans used should be free from any cracks, chips, dents or even rust if they are to stay for an extended period of time in the retail shop shelves. The cans should also be prewashed in soapy and clean water before the canning process can actually be done. This reduces the chances of contamination arising from faulty and unhygienic canning containers which can increase the chances of contamination (Rickman, Bruhn, and Barrett, 2007). The cans should also be filled to the appropriate size and their lids correctly adjusted to eliminate chances of oxygen entering the cans. The basics behind canning are to eliminate oxygen from the peas which results into the death of aerobic microorganisms found within (Barrett, 2007). During the process of canning, the altitude should also be checked to ensure that it does not fall below 212 degrees centigrade. Within this temperature, the process of canning becomes ineffective in eliminating the microorganisms in canned peas. It is therefore necessary to ensure that the temperature is tightly regulated when using pressure canners to reduce any post canning destruction of the food (Linda, Jorga and Nicolaeva, 2007).. Darkened peas are also common occurrence for consumers of the canned peas and these results from poor processing processes. One of the major causes of darkening at the head is lack of enough water or liquid to cover the peas and also in situations in which the peas are not well processed to eliminate the enzymes. It is therefore necessary to cover the foods well and ensure that the processing is done to completion within the required temperatures (Barrett, 2007). Nutritional contents of canned peas The need for proper diet has necessitated the need for the production of low calorie products which assures the consumers of a healthy lifestyle. Canned peas, just like fresh peas have a number of nutritional components which increases its need in the current food basket. Canned peas are low calorie vegetables which are preferred for consumers who desire a healthy heart and controlled weight gain lifestyle. They also posses saturated fatty acids and is cholesterol free, making them the best source for the production of healthy plant proteins. Fresh peas contains high concentration of nutrients as compared to the canned peas but the canned peas are still capable of boosting an individuals nutrition’s especially in locations where fresh peas are hard to come by (FDA, 2007). Canned peas contain high concentration of fibber, nutritional substances which are necessary for the control of blood sugar in individuals suffering from diabetes. A half a cup of canned peas contains 3 grams of dietary fibber, an amount which is 12% the amount recommended for daily fibre consumption in an individual. Peas contain both soluble and non soluble fibres in high concentration which increases their nutritional value compared to other vegetables. Soluble fibres are linked to lowering of elevated cholesterol levels and diabetes making it a proper food for diabetic and high blood pressure patients. Insoluble fibres are also important in the regulation of bowel movement thus reducing the possibility of developing constipation and colon cancer. Iron is the second most prevalent nutrient in canned peas, a substance which has high nutritional values in the formation of red blood cells. About half a cap of canned peas will fulfil 11% of the man’s iron requirements in a day and 5% of a woman’s iron need. Peas contain non heme iron which is readily absorbed in the body as compared to the heme iron found in animal proteins (Haris, 2004). Apart from fibres and iron, canned peas also contain high amounts of vitamins which are necessary for different functions in the body. One of the major vitamins in canned peas is vitamin A, an important vitamin in the development of immune and protection mechanism in a human being. As a major vitamin vital for the functions of the eye and the skin, required levels of vitamin A prevents the development of cancer of the skin and vision disorders like cataracts and macular degeneration (Kellet and Smith, 2008). Vitamin C is the other vitamin that is found in canned peas in good amounts, a vitamin that plays significant role in the maintenance of healthy teeth, bones and cellular tissues. It also posse’s antioxidant properties which are important in the prevention of DNA damage by inhibiting the activity of free radical compounds. Blood pressure, cancer, osteoarthritis and heart disease can also be prevented by good uptake of canned peas due to the presence of vitamin C (NICUS, 2009). According to the dietary guidelines for Australian adults, canned peas should be consumed at least half a cup per day which based on the earlier part of nutritional components of canned peas has a high amount of different nutrients. This amount should be proportional based on the age of the adult and his or her medical condition. These guidelines provide highlights for the goods nutritional and health benefits of different categories of foods for adults with different medical conditions. The dietary guidelines for Australian adults require Australian citizens to eat plenty of vegetables, legumes and fruits. Peas are one of them main legumes in the country and its availability is also subject to the location and proximity to agricultural areas. This makes it prudent for the citizens to acquire canned peas in instances where they cannot acquire fresh vegetative peas in their places of residence. The dietary guidelines for Australian adults also formulated the serving size of canned peas from which the citizens can be able to derive maximize nutritional benefits. A single serving of canned peas should not exceed one cup a day which is considered as an equivalent of two cups of raw vegetables from the gardens. An adult woman between 19-50 years should consumer approximately two and a half cups of canned peas per day due to their increased iron needs. Women within this age bracket menstruate and thus require high amounts of iron to help replace the lost amount (Haris, 2004). These levels can be obtained from peas which has high amounts of non heme iron, a variant that is easily absorbed in the small intestines. Each individual should also be able to monitor the level of sodium in each canned peas and make a choice on the volume that they can adequately consume based on their nutritional requirements. Canned peas have over 3oo grams of sodium per cup thus increasing the need for proper choice when deciding on whether to go for canned or fresh peas. Black eyed peas is one of the few available canned peas with low sodium concentration making ideal for individuals who require low sodium canned vegetables (Kellet and Smith, 2008). Conclusion Food canning is a practice that has ensured that fresh vegetables are preserved and made available even in places where the fresh foods cannot be obtained. This enables citizens to consume food in line with the requirements of the Australian nutrition agencies. Canned peas thus present an opportunity for consumers to consumer highly nutritious peas even in places which are agriculturally disadvantaged in the country. References Barrett, D., 2007, Maximizing the nutritional value of fruits and vegetables. [Online] Available at: http://ucce.ucdavis.edu/files/datastore/234-780.pdf [Accessed 12 Sept. 2013] FDA, 2007, Acidified and low acid canned foods: approximate pH of foods and food products, U.S. food and drug administration. [Online] Available at: http://www.foodscience.caes.uga.edu/extension/documents/fdaapproximatephoffoodslacf-phs.pdf [Accessed 12 Sept. 2013] Haris, L., 2004, Safe methods of canning vegetables, [Online] Available at: http://anrcatalog.ucdavis.edu/pdf/8072.pdf [Accessed 12 Sept. 2013] Linda, L., Jorga, E. and Nicolaeva, D., 2007, Technologies of processing the canned food made of high protein legumes, institute of food technology of Moldova. Vol. 2 (130) 55-59. Kellet, E. and Smith, A., 2008, The Australian guide to healthy eating: background information for consumers. [Online] Available at: http://www.health.gov.au/internet/main/publishing.nsf/Content/E384CFA588B74377CA256F190004059B/$File/fd-cons.pdf [Accessed 12 Sept. 2013] Nistor, L., Hodosan, C., Bahacio, G. and Vilau, F., 2010, Quality control of canned peas, scientific paper: animal science and biotechnologies. 43 (1) 422-424. NHRMC, 2012, Healthy eating for adults: eat for health and wellbeing, national health and medical research council. [Online] Available at: http://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55g_adult_brochure.pdf [Accessed 12 Sept. 2013] NICUS, 2009, The nutritional value of selected canned vegetables, fruits and legumes within balanced diet, nutrition information centre. [Online] Available at: http://www.thedti.gov.za/food/presentation1.pdf [Accessed 12 Sept. 2013] Rickman, J., Bruhn, C and Barrett, D., 2007, Nutritional comparison of fresh, frozen and canned vegetables, journal of science, food and agriculture. 87:1185–1196. Schafer, W., 2010, Canning peas, the university of Minnesota extension educator. Read More