Food Canning l Food Preservation Methods - Lesson 10 l Food Processing Technology

Описание: #Canning #Foodpreservationmethods #EsculentãScience
Canning process was introduced about two centuries ago, and for long time, it has been one of the main means of food preservation, together with chilling and freezing.
The food canning history began in the late eighteenth century in France when Nicholas Appert discovered that the application of heat to food in a sealed glass container prevented food spoilage. Later, Peter Durand developed a method of sealing food in tin containers; this idea was improved by Bryan Dorkin and John Hall who installed the first commercial cannery in England.
Some years later, L. Pasteur gave a reasonable explanation for canning's effectiveness when he demonstrated that microorganisms were responsible of food spoilage. Gradually, the production of canned foods became mechanized and the developments associated to food canning continue today
Canning is a method that sterilizes food by heat in airtight containers to achieve a commercially sterilized product, which allows food to be stored at room temperature while maintaining food safety and organoleptic quality for months or even years.
Canning preserves food by heating food in a jar or can (originally “canisters”) and sealing with a vacuum (anaerobic or no oxygen) that occurs when the container cools.
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Canning
Start Here
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