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Canning

  • Kartonierter Einband
  • 104 Seiten
Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first d... Weiterlesen
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Beschreibung

Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery by Nicolas Appert. The packaging prevents microorganisms from entering and proliferating inside. To prevent the food from being spoiled before and during containment, quite a number of methods are used pasteurization, boiling refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foodstuff being preserved, a sufficient dose of ionizing radiation, submersion in a strongly saline, acid, base, osmotically extreme or other microbe-challenging environments. No such method is perfectly dependable as a preservative. For example, spore forming thermal resistant microorganisms, such as Clostridium botulinum can still survive

Produktinformationen

Titel: Canning
Untertitel: Packaging and labeling, Microorganism, Clostridium botulinum, Acid, Pressure cooking, Meat, Seafood, Can seamer, Nicolas Appert, Food preservation, Home canning
Editor:
EAN: 9786130236809
ISBN: 978-613-0-23680-9
Format: Kartonierter Einband
Genre: Biologie
Anzahl Seiten: 104
Gewicht: 171g
Größe: H220mm x B150mm x T6mm
Jahr: 2009
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