Canning

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Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first d...

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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:

Frederic P. Miller

Agnes F. Vandome

John McBrewster

EAN:

9786130236809

ISBN:

978-613-0-23680-9

Format:

Kartonierter Einband

Herausgeber:

Alphascript Publishing