Canning and sterilization

FOOD PRESERVATION - HEAT TREATMENT PROCESSING AND PACKING

 

Canning is a thermal treatment of food products to render them free of pathogenic microorganisms. Sterilization is the complete destruction or elimination of all viable organisms in food products. The sterilization process consists in heating the food to a temperature in the range of 110°C–125°C until the central portion of the product reaches the requested temperature.

 

 

Advantages/Disadvantages

Advantages

  • A safe and economical way to preserve quality food;
  • Lightweight, portable system;
  • Simple to carry out;
  • Not dependent on weather conditions;
  • Low equipment cost;
  • No mechanical components are required.

Disadvantages

  • Energy source is needed to heat the water to boiling;
  • Sealed jars are needed;
  • Modification in physical, chemical and nutritional properties of food;
  • Fuel consumption.

Examples of the technology

Examples of the technology applications

This technology is presently available on several markets and populations.

 

For further information download the Guidelines.

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SET4food is a project developed by:                                                                                                                                

Logo a colori in orizzontale senza pay off    PoliMI Croped SAFE -CropedGlobal Aliance Clean Cookstoves blue v2 Transparent    FAO     WFP

 

 
 
 

                                                           Co-funded by:      

         EU CP-HA EN                                                                                                                                                  

 

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