Canning - 1: Heat Treatment : Increase food stability L...

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LR/CC/FNB 1: Heat Treatment : Increase food stability L Reduce microbial contamination L denature enzymes inside food L enable long storage life
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LR/CC/FNB 2: Early Heating : 1805 France Glass Jars L sealed glass jars, immersed in boiling water L 1810 England First metal can L hand-made, L 1820 USA first canning factory L 1900 machine crimping
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LR/CC/FNB 3: Temperature : 100°C 6 hours L long time costly and slow L 110°C added salt L salt corroded metal cans L 120°C high pressure L Retort cooking
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LR/CC/FNB 4: Can Filling : Food packed in by gravity feed L Needs a fluid L Hot canners brine, L weak solution of sugar and salt, for vegetables L oil for some meat products L Syrup, 25% sugar for fruits
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LR/CC/FNB 5: : Liquid necessary to L Improve rate of heat transfer by convection L prevents heat damage to food L Convection, rapid transfer of heat occurs by bulk movement of a liquid or gas phase L Conduction, slow transfer in viscous materials L Cold point, last point in can to receive heat
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LR/CC/FNB 6: Pre-treatment of Food
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This note was uploaded on 07/04/2011 for the course BIO microbiolo taught by Professor Point during the Spring '09 term at HKU.

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Canning - 1: Heat Treatment : Increase food stability L...

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