Abstract
Of the various means of preserving foods the use of heat finds very wide application. The simple acts of cooking, frying, broiling, or otherwise heating foods prior to consumption are forms of food preservation. In addition to making foods more tender and palatable, cooking destroys a large proportion of the microorganisms and natural enzymes in foods; thus cooked foods generally can be held longer than uncooked foods. However, cooking generally does not sterilize a product, so even if it is protected from recontamination, food will spoil in a comparatively short period of time. This time is prolonged if the cooked foods are refrigerated. These are common household practices.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
ANON. 1982. Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation. 4th ed. The Food Processors Institute, Washington, D.C.
BALL, C. O. and OLSON, F. C. W. 1975. Sterilization in Food Technology. McGraw-Hill, New York.
BRODY, A. L. 1971. Food canning in rigid and flexible packages. Crit. Rev. Food Technol. 2, 187 - 243.
DESROSIER, N. W. and DESROSIER, J. N. 1977. Technology of Food Preservation. 4th ed. AVI Publishing Co., Westport, Conn.
HALL, C. W. and TROUT, G. M. 1968. Milk Pasteurization. AVI Publishing Co., Westport, Conn.
HELDMAN, D. R. and SINGH, P. 1981. Food Process Engineering. 2nd ed. AVI Publishing Co., Westport, Conn.
JACKSON, J. M. and SHINN, B. M. 1979. Fundamentals of Food Canning Technology. AVI Publishing Co., Westport, Conn.
LOPEZ, A. 1981. A Complete Course in Canning. 11th ed. Books 1 and 2. The Canning Trade, Baltimore.
MOHSENIN, N. N. 1980. Thermal Properties of Foods and Agricultural Materials. Gordon and Breach, Science Publishers, New York.
NATIONAL CANNERS ASSOC. 1966. Processes for Low-Acid Canned Foods in Metal Containers. Natl. Canners Assoc. Bull. 26-L.
NATIONAL CANNERS ASSOC. 1968. Laboratory Manual for Food Canners and Processors. Vol. 1. AVI Publishing Co., Westport, Conn.
NATIONAL CANNERS ASSOC. 1971. Processes for Low-Acid Canned Foods in Glass Containers. Natl. Canners Assoc. Bull. 30-L.
NATIONAL CANNERS ASSOC. 1973. Canned Foods—Principles of Thermal Process Control and Container Closure Evaluation. Natl. Canners Assoc., Berkeley, Calif.
PFLUG, I. J. and ESSELEN, W. B. 1979. Heat sterilization of canned food. In Fundamentals of Food Canning Technology. J. M. Jackson and B. M. Shinn (Editors). AVI Publishing Co., Westport, Conn.
STUMBO, C. R. 1973. Thermobacteriology in Food Processing. 2nd ed. Academic Press, New York.
STUMBO, C. R., PUROHIT, K. S., RAMAKRISHNAN, T. V., EVANS, D. A., and FRANCIS, F. J. 1983. Handbook of Lethality Guides for Low-Acid Canned Foods. Vols. 1 and 2. CRC Press, Boca Raton, Fla.
USDA. 1984. Guidelines for aseptic processing and packaging systems in meat and poultry plants. U.S. Dept. Agr., Washington, D.C.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1986 Springer Science+Business Media New York
About this chapter
Cite this chapter
Potter, N.N. (1986). Heat Preservation and Processing. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_8
Download citation
DOI: https://doi.org/10.1007/978-94-015-7262-0_8
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-015-7264-4
Online ISBN: 978-94-015-7262-0
eBook Packages: Springer Book Archive