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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
