Our Understanding On Food Canning

Judul : Our Understanding On Food Canning

Penulis : Surya Oktaviandra, Putri Aulia Arza

Sinopsis  Buku :

A definition of food canning is fundamental in order to understand the whole concept of this book. Food canning is a process of preserving food in cans or jars in which the food is processed and edible for a long period of time. The process involves dispensing the food in a container that is hermetically sealed to be impermeable to liquids, gases, and microorganisms before being subject to heat sterilization. The goal of the canning process is to destroy any microorganisms in the food and prevent recontamination by microorganisms. Heat is the most common agent used to destroy microorganisms.

Removal of oxygen can be used in conjunction with other methods to prevent the growth of oxygen-requiring microorganisms. The canning process provides a shelf life that typically ranges from one to five years, depending on the type of food and the storage conditions. Canned meat and vegetables are often among the list of food items that are stocked during emergencies. The heating process during canning appears to make dietary fiber more soluble, and therefore more readily fermented in the colon into gases and physiologically active by products.