Principles of heat preservation

Principles of heat preservation - Download as a PDF or view online for free
The document discusses the history and methods of heat processing foods to preserve them. It was discovered over 200 years ago that sealing foods in jars during boiling helped preservation. Later, heating foods in metal cans was also used. There are two main types of heat processing - low-heat which destroys some microorganisms but not all, and high-heat which destroys more resistant microorganisms. Factors like the nature of the food and microbes as well as the process used must be considered. Pasteurization and sterilization are then explained in more detail, including their objectives, temperature requirements, methods used like flash pasteurization, and importance of quick cooling after heating.

Food Preservation

6.2: Principles of Thermal Processing of Packaged Foods

6.2: Principles of Thermal Processing of Packaged Foods - Engineering LibreTexts

Topic-4 Principles and methods of food processing and preservation

HEAT PRESERVATION AND FOOD PROCESSING

Thermal Inactivation of Nonproteolytic Clostridium botulinum Type E Spores in Model Fish Media and in Vacuum-Packaged Hot-Smoked Fish Products

Principles and methods of food preservation

img./imagebk34/4d6M1cA.jpg

PDF) PRINCIPLES OF PRESERVATION Principles of Food Preservation

Foods, Free Full-Text