explain process of canned fruits
Answers
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.
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Canned fruit is similar to the product mentioned above, except that canned fruits are permitted to contain certain additives, such as (a) colouring ingredients, which help to mask the loss of the natural colours of the fruit, (b) stabilisers, which assist in protecting the structure of the processed fruit and improve the viscosity of the fruit product, and (c) flavouring agents, which help to enhance the consumer appeal of the finished yoghurt.
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