Abstract
Water is our major natural concern both because of the depletion of available supplies and the pollution of surface and ground water sources. More than 450 billion gallons of water are consumed every day by the 210 million people in the United States. The importance of water in food processing is well‐represented by the expression that water is the lifeblood of the canning industry. The product quality, therefore, greatly depends upon the quality of water used for canning, which is affected by inorganic compounds, organic impurities, and microbial content. Improvement of processed product quality by the use of sequestrants, detinning of the can by the presence of nitrate in water, the effects of nitrate on infant health, water quality, and health consideration, microbiological contamination, toxicological effects of waterborne organic compounds, odor, taste, color, and natural radioactivities are covered in this review.
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