Explain about the Canning of Food?
You must have seen the markets flooded with canned products. Can you name a few of such products? Yes the canned juices, canned aerated drinks or the canned fruits etc. Have you ever given a thought to how canning of foods is done? Well read the following section and get to know all about canning and its uses. It is in 1795 that Nicolas Appert (1749-1841), French cook-confectioner, developed a process to preserve food during several months. The principle was to condition food products thermetically and to sterilise them with heat (100°C). The process was called canning and is defined as a process for conservation of food and its nutritional qualities for long duration at ambient temperature, obtained by a process associating a heat treatment and a waterproof packing. In simple terms, canning is the process of applying heat to food that's sealed in a jar/can to destroy any microorganism that can cause food spoilage. Based on Appert's methods of food preservation the packaging of food in sealed airtight tin- plated wrought-iron cans was first patented by an Englishman, Peter Durand, in 1810. Since Parry's voyage in 1824, there are an enormous variety of canned foods available today, which differ both in terms of type of ingredients and method of processing used.