Preserving and canning food products by optimal methods, and protecting it from spoilage

Abstract

Our current research includes the use of optimal methods in the process of canning food, preserving it and protecting it from spoilage and rot to which various types of food products are exposed due to microorganisms or due to chemical reactions that may occur when a period of time passes. The method used for this purpose ensures that the physiological and chemical characteristics of the food products that are packaged are not changed, so the necessary conditions must be observed. These conditions and controls are different represented in the type of devices and equipment used, in addition to the buildings and storage places through which food products are marketed after the production operations are completed. The percentage for every type of preservation medium arranged as; canning 7%, chemicals 27%, microbial 30%, physical 6%, radiation 5%, refrigeration 1%, miscellaneous 24%, respectively.