Canning & Preserving

Canning

By:
Alphascript Publishing
  • 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
  • Author:
    John McBrewster
    Binding:
    Paperback
    EAN:
    9786130236809
    ISBN:
    6130236808
    Label:
    Alphascript Publishing
    Languages:
    English
    List Price:
    $59.00
    Manufacturer:
    Alphascript Publishing
    Number Of Items:
    1
    Number Of Pages:
    104
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2009-12-01
    Publisher:
    Alphascript Publishing
    Studio:
    Alphascript Publishing
    Title:
    Canning

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