Deposit left inside boilers caused by evaporation of water and precipitation of water-soluble and insoluble substances.
A poisoning caused by substances formed by the bacterium Clostridium Botulinum under conditions of improper processing and storage of food. The spores of the bacterium are often found in soil and are likely to be present on soil-contaminated food.
Salt, sugar and water mixture in which most vegetable are canned. Water is not chlorinated.
The measure of density of a solution, more particularly a solution containing sucrose, as equal percent sucrose in water solution at 20oC (68oF)
Cans becoming permanently distorted along the double seam; caused by excessive internal pressure.
Building up the chlorine content (as hypochlorous acid) to process or sanitize water supplies.
Clean in Place
Also known as double seamer. Machine which double seams can end onto can bodies.
Genus of spore forming bacteria. Clostridium Botulinum is the most heat resistant of food-poisoning organisms; its growth is inhibited at pH 4.6 and below, thus it is only a problem in low-acid foods. Produces an endotoxin, botulina, highly toxic in minute doses, but destroyed by heat. Destruction of this organism is generally accepted as the minimum standard of processing for low-acid and medium-acid canned food, although other Clostridia are more heat-resistant.
The time which elapses between the introduction of steam into the closed retort and the time when the retort reaches the required processing temperature.