ABSTRACT
Nomenclature ..................................................................................................................... 344
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Conventional canning processes extend the shelf life of food products and make the food safe
for human consumption by destroying the pathogenic microorganisms. Despite the significant
advances made in the techniques used for food preservation, canning is still the most effective
method. Sterilization of canned food is usually done by steam heating to a temperature
sufficient to kill the microorganisms. The time required for the sterilization process depends
on the product specifications, container type and size, and its orientation, as well as the heating
medium characteristics. Excessive heating will affect food quality and its nutritive properties.
