Define the Types of Canned Foods?
1. Some foods form convection currents when being heated inside a can and so are heated faster since self-mixing - as foods become more viscous this mixing action is reduced (e.g. fruit juices, milk, brine packed vegetables, syrup packed fruits, gravies)
2. Some foods can only be heated by conduction - no currents are formed and heat must be passed from one molecule of food to the next toward the center - these foods heat very slowly (e.g. Thick purees, mash packs, layered products like spinach)
3. Some foods change modes during heating from convection to conduction - foods which contain large amount of starch which gels on heating - gives "broken heating curve" (e.g. cream style corn, condensed soups).