45110415 潘舒.ppt

Food Preservation Technique：Canning  —潘舒 Introduction Nowadays with the development of technology and science, we human beings have been experienced the convenience that they brought to us a lot. Today I am here mainly to introduce one of the food preservation skill—Canning. Canning Contents Invention During the first years of the?Napoleonic Wars, the French government offered 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food. In 1809,?Nicolas Appert, a French business man, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. Development of Meterial Glass jars ↓ tinned wrought iron ↓ tin-coated steel (镀锡钢 ) Sterilization At the time, the reason for food spoilage was unknown, and it affected the time of canning preservation. However, when microbiologist Louis Pasteur, demonstrated the role microbes played in food spoilage, sterilization techniques were widely used all over food preservation field. Sterilization *Steam sterilization (most common) Autoclaves commonly use steam heated to 121–134 °C .To achieve sterility, a holding time of at least 15 minutes at 121 °C at 100 kPa, or 3 minutes at 134 °C at 100 kPa is required. *Chemical sterilization *Radiation Sterilization *Sterile filtration (无菌过滤） Misunderstanding of Canning Preservative Nutrition Preservative Misunderstanding of Canning Preservative Nutrition Nutrition Experiment: Nutritional content of fresh and canned peaches Robert W Durst and George W Weaver The objective of this study was to assess whether canned peaches could deliver nutrient levels comparable to fresh peaches, and to assess how these nutrient