FT 111L Post-Lab - Exp 1 & 2 (PDF)

Post-Lab Discussion: Experiment No. 1 & 2 Mary Pauline A. Jance This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any...

Post-Lab Discussion: Experiment No. 1 & 2 Mary Pauline A. Jance This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. Moment of Silence As you come in, take some deep breaths to calm your mind before class begins. How are you feeling today?  01 Experiment No. 1: Physical Evaluation and Cut-Out Analysis of Canned Products This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university.  Experiment No. 1: Physical Evaluation and Cut-Out Food Spoilage Analysis of Canned Products Objectives 1. To be familiar with physical defects in canned foods. 2. To measure the dimensions of the can. 3. To learn how to measure vacuum, headspace, water capacity, and fill of the container. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Magpusao, 2017; Miramon, 2023)  Experiment No. 1: Physical Evaluation and Cut-Out Food Spoilage Analysis of Canned Products Procedures Physical Evaluation of the Determination of Measurement of External Condition Can Size Vacuum of the Cans Measurement of Measurement of Measurement of Drained Weight Net Weight Headspace Measurement of Water Capacity and Fill of Container This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Magpusao, 2017; Miramon, 2023)  Containers Food Spoilage for Canned Foods Metal Cans Advantages of metal/tin cans: 1. Capability of being heated for sterilization and subsequently cooled 2. Physical strength without being excessively heavy 3. Impervious to light, air and water 4. No harmful interaction with the content if properly treated 5. Impervious to insects and rodents This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Fellows, 2016; Magpusao, 2017; Mercer, 2018)  Containers for Canned Foods Metal Cans Aluminium Steel Tin may contain elements electrolytic tinplate (ETP) and applied as a thin layer such as Mg, Fe, Mn, Cu & electrolytic - cold-rolled low carbon mild steel sheet or coil on steel used for Zn coated on both surfaces with metal packaging highly resistant to tin that is applied in a Applied corrosion continuous electrolytic operation. electrolytically during Pure aluminium is chromium/chromium oxide the manufacture of attacked by most dilute coated steel (ECCS) - a acids chromium coating is to ETP prevent atmospheric provides corrosion Normally coated for packaging applications oxidation or sulphur staining of the steel by foodstuffs and resistance to improve lacquer adhesion. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Deshwal & Panjagari, 2020; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Metal Cans mainly used for food still considered as one of the most economical, reliable, and acceptable packages ever conceived Soldered seam - no size limitations; abuse strong ends resistance profiles; long shelf-life; lead contamination of Three-piece can contents 1. A bottom lid Welded seam - does not use conventional lead solder 2. A cylindrical body and eliminates container contributed lead; more reliable than a soldered side seam 3. A top lid This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Deshwal & Panjagari, 2020; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Metal Cans elimination of the side seam and one seamed end improved structure eliminates leakage problems Different kinds of 2-piece cans: Two-piece can Single drawn Drawn and redrawn (DRD) 1. A body integrated Drawn and wall-ironed (DWI) with bottom lid Drawn and ironed (DI) 2. A lid This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Deshwal & Panjagari, 2020; Magpusao, 2017) Containers Food Spoilage for Canned Foods Metal Cans This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university.  Containers Food Spoilage for Canned Foods Tin Plate Cans: Metal Can Body This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Deshwal & Panjagari, 2020; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Tin Plate Cans: Metal Can Body This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Tin Plate Cans: Metal Can Body This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Tin Plate Cans: Double Seam A hermetic seal or seam formed by interlocking the edges (flanges) of both the cover (lid or end) and body of a can. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Deshwal & Panjagari, 2020; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Tin Plate Cans: Double Seam A hermetic seal or seam formed by interlocking the edges (flanges) of both the cover (lid or end) and body of a can. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Deshwal & Panjagari, 2020; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Seam Components This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Seam Components This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers Food Spoilage for Canned Foods Seam Components This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects CRITICAL Bulged/swollen can ends This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects MAJOR Severe Rusting This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects CRITICAL Puncture or Pinhole This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects MINOR Body dent This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects MAJOR Knocked down flange This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects MINOR Buckle This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects MINOR Surface Rust This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects MAJOR Vee or spur This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects Dent in can body MAJOR This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects CRITICAL Mislocked Side Seam This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects Class I Class II Class III Critical defects Major defects Minor defects Visibly container Container has lost No adverse effect has lost its hermetic its hermetic seal – on the hermetic seal not visible seal Holes, fracture, puncture, product leakage, etc. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects a can that normally appears flat; when brought down Flipper sharply on its end on a flat surface, one end flips out. When pressure is applied to this end, it flips in again and the can appears flat. a can with one end permanently bulged. When Springer sufficient pressure is applied to this end, it will flip in, but the other end will flip out. has both ends of the can bulged, but the gas pressure Soft swell is low enough to permit the ends to be dented by pressure of the fingers Hard swell has high gas pressure inside the can such that the ends are too hard to dent by hand This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects flat side on can body or permanent distortion of the Paneling can body caused by internal vacuum and excessive external pressure developed during processing or cooling Buckling permanent distortion of the can end caused by excessive internal pressure pronounced mechanical distortion of the metal Denting container resulting in either significant reduction of the internal volume of the container or deformity of the can end or body, the double seam or side seam. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects a can that has a puncture or with rust spots that have Leaker perforated the tin or with an incomplete closure of a seam Much darker than spangling and is normally on one Detinning end of the container or covers the whole interior body. Body has reacted with the product to remove tin plate and expose steel base plate slight malformation may result in the seam being Double seam unable to withstand moderate strain or damage which may cause leakage This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects: Class I Bulged/swollen can ends Mislocked side seam An opening below double seam Plate fracture in double seam Severe double dent plate Puncture (pinhole) fracture This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored or can body electronically, or transmitted in any form or by (Association of Food and Drug Officials, 2011; Magpusao, 2017) any means without prior written consent of the university.  Containers for Canned Foods Can Defects: Class II This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Containers for Canned Foods Can Defects: Class III This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; Magpusao, 2017)  Determination of Can Size This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Academic Gain Tutorials, 2020)  Determination of Can Size This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Academic Gain Tutorials, 2020)  Determination of Can Size Diameter of Canner’s End Can Height (including double seam) (including double seams) 202 x 306 2 2/16 inches 3 6/16 inches This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011, ; WebstaurantStore, 2015)  Determination of Can Size Diameter of Canner’s End Can Height (including double seam) (including double seams) 303 x 406 3 3/16 inches 4 6/16 inches This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; WebstaurantStore, 2015)  Determination of Can Size Diameter of Canner’s End Can Height (including double seam) (including double seams) 307 x 512 3 7/16 inches 5 12/16 inches This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; WebstaurantStore, 2015)  Determination of Can Size Diameter of Canner’s End Can Height (including double seam) (including double seams) 603 x 700 6 3/16 inches 7 inches This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Association of Food and Drug Officials, 2011; WebstaurantStore, 2015)  Measurement of Vacuum Exhausting Vacuum The removal of air from the food in Indication of the amount of the container before closure air left in the headspace of 1. Remove all gases from the food cans headspace which will minimize strains on seams during retorting. Measured in terms of inches 2. Remove oxygen, otherwise either of mercury (in. Hg) corrosion, oxidation and discolouration will result. 3. Give a vacuum on cooling to give Recommended vacuum: space for the gases which are between 10 and 20 in. Hg. formed on storage. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Fellows, 2016; Magpusao, 2017)  ExhaustingExhausting Vacuum Before filled containers are processed, it is A strong vacuum provides the following necessary to remove air by an operation benefits: termed ‘exhausting’. 1. It reduces stress to the can and its Allows air or similar gases to escape from seams during thermal processing. food. 2. It maintains the can ends or jar lids in a concave position giving a visual This prevents air expanding with the heat indication to the conditions of the and therefore reduces strain on the container. container. 3. It reduces the quantity of oxygen in the container. This prevents internal corrosion and oxidative changes in some foods. A vacuum is produced by: 1. Thermal exhaust Steam replaces the air and on cooling 2. Steam displacement forms a partial vacuum in the headspace. 3. Mechanical action This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Fellows, 2016; Meat and Sausages, n.d.)  Measurement of Vacuum Canners Vacuum Gauge Liquid-filled gauge (Glycerin and Silicone) Benefits of a liquid-filled gauge It steadies the needle. Without liquid filling the gauge, the needle would bounce erratically making it difficult to pinpoint where the needle is exactly pointing on the gauge. Inexpensive solution and in many cases comes standard on a gauge It helps increase the life of the gauges by dampening as well as lubricating the mechanical parts of a pressure gauge. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Phelps., 2020)  Measurement of Headspace HEADSPACE Space between packed food and cover/jar lid For the expansion caused by heating the product from filling temperature to processing temperature This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Fellows, 2016; Magpusao, 2017)  Measurement of Headspace This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Fellows, 2016; Magpusao, 2017)  Measurement of Net Weight and Drained Weight Gross weight- The weight of the packaged product including the contents and container. Net weight- The weight of the packaged product remaining after the deduction for tare weight. It is the weight of the nutritious content in the container suitable for food. Tare weight -The weight of the container, box, wrapper or other packaging material. It is always excluded from gross weight when determining the actual net weight. Fill weight- The weight of the solid portion of product without the liquid prior to thermal processing. (Declared Net Weight-Actual Net Weight) % Net Weight Deviation= x 100 Declared Net Weight Drained weight- The weight of the solid portion of the product with the liquid drained after thermal processing. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Fellows, 2016; Magpusao, 2017) This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. 196-204 g  Measurement of Fill of Container and Water Capacity of Container Filling Includes addition of liquids (e.g. brine, syrup, gravy, stock) in addition to product Fill weight and fill temperature (at least 90% of the water capacity of the can- BFAD) Standard fill temperature = 85 °C (185 °F) Accurate and uniform filling of the food is necessary in order: To ensure that the consistency of the pack remains uniform. To maintain a constant weight of the product. ToThismaintain a uniform headspace material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (BFAD, 1998; Fellows, 2016; Magpusao, 2017)  Measurement of Fill of Container and Water Capacity of Container Filling OVERFILLING UNDERFILLING Too small headspace Large headspace Understerilization Illegal Springiness/distortion Accelerates product of can deterioration and can corrosion This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Fellows, 2016; Magpusao, 2017)  02 Experiment No. 2: Can Seam Evaluation This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university.  Experiment No. 2: Can Seam Evaluation Food Spoilage Objectives 1. To identify the different parts of the seam and its dimensions. 2.To conduct tear-down examination of double-seamed cans. 3. To discuss the importance of the double seam in preserving integrity of canned products. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Magpusao, 2017; Miramon, 2023)  Experiment No. 2: Can Seam Evaluation Food Spoilage Procedures Visual Inspection External Seam Measurements Seam Teardown and Internal Measurements This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Magpusao, 2017; Miramon, 2023)  Experiment No. 2: Can Seam Evaluation Food Spoilage Procedures Visual Inspection External Seam Measurements Seam Teardown and Internal Measurements This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Magpusao, 2017; Miramon, 2023)  Reminders for your First Long Examination Food Spoilage 1. The first long examination is scheduled on September 25, 2024. For section 1, 8:30 AM to 10:00 AM For section 2, 10:30 AM to 12:00 PM 2. Kindly prepare your laboratory gown, calculator, and ballpen. Ensure that you have prepared 7 pcs. of letter-sized bond papers (stapled) with your name and subject & section written at the upper left part of the back page. Submit it on September 23, 2024 (Monday) until 3:00 pm on top of my table. This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university. (Magpusao, 2017; Miramon, 2023)  References Academic Gain Tutorials. (2020, June 11). Vernier Caliper (Read Easily) - parts & function, zero error, least count calculation explained [Video]. YouTube. https://www.youtube.com/watch?v=96zw6HiLLN8 Association of Food and Drug Officials. (2011). A guide to can defects and basic components of double seam containers. AFDO. Bureau of Food and Drugs. (1998, October 20). Permissible net content variation in pre-packaged food. FDA Philippines. www.fda.gov.ph%2Fwp- content%2Fuploads%2F2021%2F05%2FBureau-Circular-No.-6-A-s.-1998.pdf Canadian Food Inspection Agency. (2020, July 29). Metal can defects: Identification and classification. https://inspection.canada.ca/en/preventive-controls/controls- food/metal-can-defects Deshwal, G. K., & Panjagari, N. R. (2020). Review on metal packaging: Materials, forms, food applications, safety and recyclability. Journal of Food Science and Technology, 57(7), 2377-2392. https://doi.org/10.1007/s13197-019-04172-z Fellows, P. (2016). Food processing technology: Principles and practice. Woodhead Publishing. Jimenez, P. S., Bangar, S. P., Suffern, M., & Whiteside, W. S. (2023). Understanding retort processing: A review. Food Science & Nutrition, 12(3), 1545- 1563. https://doi.org/10.1002/fsn3.3912 This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university.  References Magpusao, J. M. (2017). Packaging containers for canned foods. University of the Philippines Visayas. Mercer, D. G. (2018). Food processing concepts for entrepreneurs and small-scale Processors. University of Guelph. https://www.uoguelph.ca/foodscience/sites/default/files/Food%20Processing-EBook-DMercer.pdf Miramon, J. F. (2023). FT 111 laboratory manual. University of the Philippines Visayas Phelps, M. (2018, March 23). Why are pressure gauges liquid filled? Kodiak Controls. https://kodiakcontrols.com/blog/pressure-gauges-liquid-filled U.S. Food and Drug Administration. (2015, April 15). Guide to inspections of low acid canned food. https://www.fda.gov/inspections-compliance-enforcement-and- criminal-investigations/inspection-guides/guide-inspections-low-acid-canned-food-8-0 UBIS ASIA. (2024, June 14). Understanding can coatings: What’s inside and why it matters. UBIS Asia Public Company Limited. https://www.ubisasia.com/knowledge- centre/understanding-can-coatings-whats-inside-and-why-it-matters-2 WebstaurantStore. (2015, March 26). Types of food cans and food can sizes guide. https://www.webstaurantstore.com/guide/675/types-of-food-cans-and-food-can- sizes-guide.html This material is for the personal use of the student attending a course in the School of Technology, University of the Philippines Visayas. No part of this material may be reproduced, stored electronically, or transmitted in any form or by any means without prior written consent of the university.