This practical session is designed to illustrate the canning and sterilisation processes of fruits. We will closely monitor changes in pH, colour and texture of your canned and sterilised products with corresponding commercial products.
In the practical lab report assessment task, you are tasked with documenting your hands-on experiences and observations from laboratory sessions in a structured and concise manner. Through this assignment, you demonstrate your ability to accurately record experimental procedures, analyze data, interpret results, and draw meaningful conclusions
Essential Reading
Canning of fruit Download Canning of fruit. (2016). In S. Featherstone (Ed.), A Complete Course in Canning and Related Processes (Fourteenth Edition) (pp. 85-134). Woodhead Publishing. https://doi.org/https://doi.org/10.1016/B978-0-85709-679-1.00002-7Links to an external site.
Etzel, M.R., Willmore, P. and Ingham, B.H. (2015), Heat penetration and thermocouple location in home canning Download Heat penetration and thermocouple location in home canning. Food Sci Nutr, 3: 25-31. https://doi.org/10.1002/fsn3.185 Links to an external site.(Tips: Begin by focusing on reading the Introduction and Conclusion sections, and then delve into any discussion points of interest)s