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Living Without Electricity
Published in Clark W. Gellings, Exploring the Value of Electricity, 2020
Canning—Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes.
F Values During Thermal Processing of Still Cans
Published in Da-Wen Sun, Computational Fluid Dynamics in Food Processing, 2018
Won Byong Yoon, Hyeon Woo Park
Thermal processing in the food industry is defined as application of heat to assure food safety and extend shelf-life of processed food [1]. Canning is the most widely used preservation technology for many kinds of long shelf-life foods, such as fruits, vegetables, milk, meat, and poultry. Despite significant advances in food preservation techniques during the last several decades, the canning process is still considered the most effective preservation technology, especially for developing shelf-stable products. Hot water under certain pressure or steam is usually applied to food in a container to provide enough heat to kill microorganisms.
Food, food safety and healthy eating
Published in Stephen Battersby, Clay's Handbook of Environmental Health, 2016
Canning is a preservation process that combines heat treatment with the exclusion of air. The food is placed in metal containers (tin-coated steel is now the material most commonly used), heated in excess of 100°C for long enough to inactivate the most heat-resistant pathogens and spoilage organisms, and then sealed, usually under vacuum. Factors such as the type and number of microorganisms present, acidity of foods, and the presence of preservatives determine the length of time the food must be heated.
Optimal inventory replenishment policies for deteriorating items with preservation technology under the effect of advertisement and price reliant demand
Published in International Journal of Systems Science: Operations & Logistics, 2023
Sumit Maheshwari, Prerna Gautam, Amrina Kausar, Chandra K. Jaggi
The present study contributes by focusing on the competent management of deteriorating items through a pragmatic PTI function. The economic replenishment model also considers the demand to be dependent on the selling price of the item and advertisement. The proposed study is applicable to a wide variety of perishable produce and processed foods that may deteriorate over time. Most of the food items like bakery items, fruits and vegetables, and other food products tend to deteriorate as they are produced. Such items lose their freshness or are not safe to be consumed after their expiration date resulting in economic loss. Through an effective preservation strategy, the rate of deterioration can be reduced to a minimum level. In order to safeguard these items preservation technology is used to moderate storage conditions through temperature, humidity and other atmospheric composition. Further, refrigeration is vastly implemented to preserve food products for a long time, with a limit of increasing the shelf life. Canning is also employed to preserve food items for a long time through vacuum packaging in order to keep oxygen at bay to avoid oxidation and spoilage. Various other preservation strategies are used to deal with the issue of deterioration and this includes sugaring, salting, fermenting, heating, irradiation, vacuum packing, drying, atmospheric modification etc. The present model holds wide applicability to deteriorating products (fruits, vegetables, dairy products, processed and other food items) and it is quite pragmatic in the way that it considers that the amount invested in preservation technology should be strictly on the basis of product's performance in terms of fetching profits rather than on the overhead basis.
Thermal analysis of insulated north-wall greenhouse with solar collector under passive mode
Published in International Journal of Sustainable Energy, 2018
Prashant Singh Chauhan, Anil Kumar
The productivity of India can be increased by generating awareness among the farmers through extending renewable energy technology in accordance with the demand. The countries of Asia pacific region have average 10–40% wastage due to weak infrastructure for storage, processing and marketing (Sharma, Garcha, and Singh 2013; Singh et al. 2014). The Human Development Index is very low as the daily requirement of fruits and vegetables is insufficient. Customary techniques used in food preservation are refrigeration, freezing, smoking, drying, salting (curing), pickling, adding of sugar, bottling and canning.