Agriculture – Preserving food

Agriculture – Preserving food

The preservation of food in agriculture has a long tradition Definition and meaning of “preserve” In common parlance, food preservation refers to all processes that aim to extend the shelf life of food. This involves inhibiting the growth of microorganisms...
Sterilization: Preservation without preservatives

Sterilization: Preservation without preservatives

As a quick snack between meals, for gift baskets or as provisions for on the go, canned food has become an integral part of today’s households. Here in particular, specialist butchers have a convincing advantage over supermarkets thanks to the production of...
Counter pressure

Counter pressure

Temperatures of over 100°C are required to produce fully canned food. These temperatures cannot be reached in an open kettle as the water boils beforehand. This means that an autoclave is required when sterilizing fully canned food above 100°C. Due to the intense...
F – Value

F – Value

Canned food is sterilized to kill bacteria and their spores. The number of bacteria and spores killed during sterilization of a can depends on the temperature at which a can is heated, and the length of time a can is heated. The higher the temperature and the longer...