Canned food technology is the study of the theory and technology of canned food production, which belongs to the scope of applied science. Based on the relevant knowledge of microbiology, chemistry and physics, it has gradually established its own theoretical system and become an independent discipline.
Canned food is one of the methods of food preservation. It is to put food in a sealed container (such as tinplate cans, glass jars), remove part of the air in the can, seal and sterilize, so that the food in the can will no longer be polluted by external microorganisms. And cause corruption, to achieve the purpose of preserving food.
The cause of food spoilage is due to the action of bacteria and the activity of food itself called “enzyme”. in general。In the past, food spoilage is caused by the activity of microorganisms. After high temperature and long-term heating, bacteria can be killed. If no microorganisms are mixed in from the outside, it will never cause spoilage again. Therefore, in order to preserve food for a long time, it is necessary to kill the microorganisms that have been contaminated on the food or inhibit its growth and reproduction, and to isolate the food from the outside world so that the microorganisms from the outside can no longer contact with the food, in order to achieve the purpose of long-term preservation of food.
