Food Processing

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had developed. Another Frenchman, named Louis Pasteur,
noted the relationship between microorganisms and food spoilage. This
breakthrough increased the dependability of the food canning process. As the
years passed new techniques assuring food preservation would come and go,
opening new doors to further research.
Farmers grow fruits and vegetables and fatten livestock. The fruits and
vegetables are harvested, and the livestock is slaughtered for food. What
happens between the time food leaves the farm and the time it is eaten at the
table? Like all living things, the plants and animals that become food contain
tiny organisms called microorganisms. Living, healthy plants and animals
automatically control most of these microorganisms. But when the plants and
animals are killed, the organisms yeast, mold, and bacteria begin to multiply,
causing the food to lose flavor and change in color and texture. Just as
important, food loses the nutrients that are necessary to build and ...

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be preserved for longer periods, they must
undergo special treatments such as freezing or heating. The science of
preserving foods for more than a few days is called food processing.
Human beings have always taken some measures to preserve food. Ancient
people learned to leave meat and fruits and vegetables in the sun and wind to
remove moisture. Since microorganisms need water to grow, drying the food slows
the rate at which it spoils. Today food processors provide a diet richer and
more varied than ever before by using six major methods. They are canning,
drying or dehydration, freezing, freeze-drying, fermentation or pickling, and
irradiation.

Canning

The process of canning is ...

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