Write about A)Vacuum packing B)Heating and canning C)Pasteurisation
Answers
Answer:
(A) Vacuum packing- Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents.
(B) Heating and Canning- Most of the microorganisms get killed at high temperature. So, boiling milk and water helps in killing microbes in them. In milk factory Ultra-heat treatment is use for preserving milk. In this method, partial sterilisation of milk is done by heating it at 135°C for few seconds. Once packed, this milk stays fresh for several months.
(C) Pasteurisation- Pasteurization milk is prepared by heating milk to about 70°C for 15 to 30 seconds and then suddenly cooling it. Microbes get killed due to sudden heating and cooling. This milk can be then stored. The technique was developed by Louis Pasteur and is called Pasteurisation.
(I hope it will help you)