Production Process Engineering Practice (Seafood Canning Practice)【Experimental video】

Topic outline

• Instructor Introduction

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  Faculty of Fisheries Sciences ・Research and Education in the Division of Marine Science

  Prof. SAEKI Hiroki

  Assistant professor　JOE Gahyun

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    Japanese URL
  • This is a collection of videos of Production process Engineering practice.
    

  • Professor Saeki retired from Hokkaido University in March, 2024.
    

• Canning Practice
  • Canning Practice (1) Objectives and Tasks
    
    
    
  • Canning practice (2) Explanation of the process
    
    
    
  • Canning practice (3) Pre-treatment; cut of mackerel
    
    Cut into appropriate sizes for canning.
    
    
  • Canning Practice (4) Salted Mackerel and Boehme Density Meter
    
    Cut mackerel meats are soaked in brine at an appropriate concentration.
    The amount of salt dissolved in the soaking brine is determined using a specific gravity meter (Boehme Density Meter).
    
    
  • Canning Practice (5) Salting
    
    Before filling the cans, the fish meat is immersed in brine.
    The scientific reason for this is explained below.
    
    
  • Canning practice (6) Filling mackerel cans
    
    The meat is packed in empty cans in a specific way.
    
    
  • Canning Practice (7) Explanation of Vacuum-can-seaming mechanism
    
    
    
  • Canning practice (8) Sealing cans using the automatic vacuum seaming machine
    
    
    
  • Canning Practice (9) Explanation of Retort High-Pressure Heat Sterilization
    
    Explanation of why canned food can be stored at room temperature for a long time
    
    
  • Canning Practice (10) Temperature record during the retort high-pressure heat sterilization
    
    Explanation of why canned food can be stored at room temperature for a long time
    
    
  • Canning Practice (11) Calculation Method for Sterilization Effect in Retort Foods
    
    Explanation of why canned food can be stored at room temperature for a long time
    
     Documents in the video.
    "Lethality Table for Calculating F₀ Values," Japan Canned and Bottled Retort Foods Association (2017). Canned Foods Handbook 2018
    
    
  • Canning Practice (12) Creation of various graphs to determine sterilization effectiveness)
    
    Calculate the safety of manufactured canned food.
    
    
  • Canning Practice (13) Correction of overestimation of sterilization effect, Effect of heating temperature on sterilization effect in retort heating
    
    Explanation of why canned food can be stored at room temperature for a long time
    
    
  • Canning Practice (14) Quality Evaluation including Taste test
    
    
    
  • Canning Practice (15) Summary - Understanding the process of turning organisms into food
    
    
    

• Behind-the-scenes of canning practice
  • Behind-the-scenes of canning practice (1) Washing cans and commentary on mackerel
    
    
    Behind-the-scenes of canning practice (2) Pre-treatment of mackerel
    
    
    Behind-the-scenes of canning practice (3) Preparation of salt pickling, basics of canning
    
    
    Behind-the-scenes of canning practice (4) Preparation of cans with temperature sensors
    
    
    Behind-the-Scenes of Canning Practice (5) Mechanism and Care of High-Pressure Sterilization Kettles
    
    
    Behind-the-Scenes of Canning Practice (6) Reviewing Canned Foods
    
    
    Behind-the-Scenes of Canning Practice (7) Canning Today
    
    
    

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