QUALITY MGMT SYSTEM

ASSIGNMENT
CANNING OF EDIBLE MUSHROOMS

SUBMITTED BY:

DIVYA BODDU
09020242007
SIIB-MBA-AB (09/11)
CANNING DEFINITION & PRINCIPLE:

It is a method of preserving food in which the food is processed and sealed in an airtight
container. It is a Value Addition process to the processed food. It was first developed by Nicolas
Appert (French Military). Canning prevents micro-organisms from entering and proliferating
inside. Heat : destroy micro-organisms.Removal of oxygen : to prevent the growth of oxygen
requiring micro organisms

From a public safety point of view, foods with low acidity (a pH more than 4.6) need
sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling
point requires the use of a pressure canner. Foods that must be pressure canned include most
vegetables, meats, seafood, poultry, and dairy products. The only foods that may be safely
canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such
as fruits, pickled vegetables, or other foods to which acidic additives have been added.

CANNING OF EDIBLE MUSHROOMS: INTRODUCTION

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above
ground on soil or on its food source. Edible mushrooms are used extensively in cooking, in
many cuisines (notably Chinese, European, and Japanese). Many species are high in dietary
fiber, protein, and vitamins such as thiamine, riboflavin, niacin, biotin, co-balamins, and ascorbic
acid. Mushrooms are also a source of some minerals,
including selenium, potassium and phosphorus. Most mushrooms that are sold in
supermarkets have been commercially grown on mushroom farms. The most popular of
these, Agaricus bisporus, is generally considered safe for most people to eat because it is grown
in controlled, sterilized environments, though some individuals do not tolerate it well. Several
varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other
cultivated species now available at many grocers include shiitake, maitake or hen-of-the-
woods, oyster, and enoki. China is the world's largest edible mushroom producer. The country
produces about half of all cultivated mushrooms, and around 2.7 kilograms (6.0 lb) of
mushrooms is consumed per year by over a billion people.
Canned mushrooms, as defined in the definitions and standards of identity for canned
vegetables (21 CFR 51.990) issued pursuant to the Federal Food, Drug, and Cosmetic Act,
means the product prepared from the sound, succulent, fresh mushroom by proper trimming,
washing, and sorting and is packed with the addition of water in hermetically sealed containers
and sufficiently processed by heat to assure preservation of the product. They may be whole,
buttons, sliced whole, random sliced whole or sliced buttons as per variety and customer
requirement.
MANUFACTURING PROCESS

Fresh mushrooms are washed in cold water and then blanched in boiling water for around 3- 4
minutes. Then they are dehydrated in drier and packed. It is advisable to pre-treat fresh
mushrooms in a solution containing brine to prevent dis-coloration. Packing is very critical as
formation of moisture contaminates mushrooms very quickly. Hence plain cans and brine O of
2% salt and 0.2% citric acid are used for packing. The cans are exhausted at 19 C for 7-8
minutes, sealed and processed under pressure for around half an hour. Yield of final product
depends up on the quality of dryer, manufacturing process employed, moisture content in fresh
mushrooms and moisture required in the final product. Hence, average yield is taken at 25%.

FLOW DIAGRAM
Harvest of fresh mushrooms

Wash in cold water

Blanching in boiling water (3-4 min)

Pre-treatment with brine

Dehydration in Dryer

Canning with brine of 2% salt and 0.2 %

citric acid

Can exhausted for 7-8 min at 19 0 C

Process at 10 lb of pressure for 45

minutes at altitudes under 1,000 feet
above sea level

Can seaming and Sterilization of cans

MACHINERY IN DETAIL

 Boiler: A boiler is a closed vessel in which water or other fluid is heated. The heated or
vaporized fluid exits the boiler for use in various
processes or heating applications. The pressure
vessel in a boiler is usually made of steel (or alloy
steel),The source of heat for a boiler
is combustion of any of several fuels, such
as wood, coal, oil, or natural gas. Electric steam
boilers user resistance- or immersion-type heating
elements.

 Tray type Dehydrator: Drying area from 6 to 60 square meter or more, from commercial
to industrial use. Good for drying various vegetables. Uniform and fast drying by
advanced airflow system. Safety alarm system, digital thermostat, digital timer, over-heat
prevention and circuit breaker are applied as standards. High energy efficiency by
polyurethane foam insulation with galvanized steel (optional stainless steel). Atmospheric
forced convection. Convection heat source: Electric Heater or LPG/LNG/Gas/Oil burner.
Welcome custom made to suit customers’ requirements for specific drying objects and
capacity. Trays trolley rolls in & out of the chamber easy and fast. Stainless steel body
and tray.
 Can seamer: A Can seamer is a machine used to seal the lid (End) to the can body such
as in paint or food cans. The lid (End) should be of metal while the body can be
of metal (beverage, soup, etc.), paper (whiskey cans) or plastic. The seam formed is
generally leak-proof but this depends on the product being canned. The seam is made by
mechanically overlapping the two layers to form a hook. Different parameters of the hook
are measured and monitored to check the integrity of the seam under different conditions.
The shape of the double seam is determined by the shape of the seamer roll profile and
the relative position. During the can seaming process, the seamer chuck holds the can
while the rolls rotate around it. Initially, the first operation roll folds the lid (end) and
then the second operation rolls tightens the resulting seam.

Seamer setup is usually done by an experienced individual, typically using a lifter height
gauge, lifter height pressure gauge, and feeler gauges (small pieces of metal for go/no go
testing of the distances between the roll and chuck toolings). New products like
the Clearance Gauge are able to let even novice users adjust seamers and optimize them,
as well as locate problems with broken/damaged tooling, shank/bushing issues, seamer
adjustment issues, or broken bearings.
 Can reforming Unit: This is a simple machine which rounds
flattened can bodies prior to flattened can is mounted onto the
rubber roller and on depressing the pedals, it presses the can
against the rotating steel roller there by giving it is round shape.

 The exhaust box are used for exhausting air from filled
cans before seaming. These boxes are available in different
lengths as per the specifications of clients.
Suitable to exhaust entrapped air in product/cans before final
Seaming Uses Steam to heat up the product ensure exhausting
it entrapped air.

 Steam-jacketed kettles consist of an inner and an

outer wall. Steam is introduced into the cavity
between the walls, heating the inner shell, to cook the
inner kettle shell's contents. Steam jacket kettles are
often used in the preparation of large quantities of
soups, stocks, gravies and sauces or simply boiling
during blanching process.

 Weighing scales : Specially designed platform scale

with sturdy mechanical structure to be used in industrial
applications
QUALITY NORMS FOR THE PRODUCT

• The Head Space in the Can should not be more than an Inch(1.6 cms).

• The Drained weight or fruit shall not be less than 50 % of the contents of the net weight
of the contents.

• The Fruit (mushrooms) to be packed should be approaching maturity and it should be

practically free from blemishes and should have no extraneous material on it.

• Where it is required to cut the fruit, it is important that it be cut in uniform sizes.

• No artificial coloring agent should be added.

• The final product should have the original taste of the original product and should be
reasonably free from disintegration damage from bruises.

• While evaluating the quality of the product (mushrooms), 4 parameters are usually
checked:

• Color
• Uniformity in shape and size
• % of defects
• character (tenderness and texture, development of cap, extent of viel).

• Each of these 4 parameters are then checked against 3 categories –

• A: best
• B: good
• C / Sub-Standard: Bad.

• Accordingly scoring is done to come to a conclusion on the grade. The ranges of each
parameter, each category and each grade defer according to the species of mushroom,
and type of processing.
LABELLING

The label on the can should include:

• Date of Manufacturing

• Manufacturing batch code

• Expiry Date

• Manufacturers name, address and number

• Ingredients

• Nutritional facts

• Quality certifications if any

PRESENT SCENARIO & SCOPE

• The market for canned food in India increased at a compound annual growth rate of 4.5%
between 2003 and 2008. The Canned fruit category led the canned food market in India,
accounting for a share of 45.9%.

• Leading players in Indian canned food market include Maharastra Agro Industries
Development Cooperation Ltd., Chauria Foods and ITC Limited.

• More and more people are becoming nutrition conscious and moving towards exotic
cuisines which also include the growth of mushroom sector.

• India’s middle class segment will hold the key to success or failure of the processed food
market in India. Of the country’s total population of one billion, the middle class
segments account for about 350-370 million. Though a majority of families in this
segment have non-working housewives or can afford hired domestic help and thus
prepare foods of their taste in their own kitchens, the profile of the middle class is
changing steadily and hired domestic help is becoming costlier. This is conducive to an
expansion in demand for ready-to-eat Indian-style foods.

• The market size for the processed foods: INR 4,600 bn to INR 13,500 bn by 2014-15,
assumed to grow at 10%

• The share of the value added products in processed foods (like canning): INR 2800 bn to
INR 5700 bn, growing at the rate of 15%