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Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 ...
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
As a result, from a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116–130 °C). To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meat, seafood, poultry, and dairy products.
The food is introduced into the pouch, the composition of the headspace atmosphere is changed within the package; it is then heat sealed. [11] These types of machines are typically called pillow-wrap, which horizontally or vertically form, fill and seal the product. [5] Form-fill-seal packaging machines are usually used for large scale operations.
From a public safety point of view, foods with low acidity (pH greater than 4.6) need sterilization at high temperatures of 116–130 °C (241–266 °F). Achieving temperatures above the boiling point requires pressurized cooking. [1] After sterilization, the containing can prevents microorganisms from entering and proliferating inside.
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