change in the colour and smell
Canning is the process of applying heat to food that's sealed in a jar in order to destroy any microorganisms that can cause food spoilage.
Spoilage and pathogenic microorganisms need moisture to grow. When you remove the moisture to below the level that they need, the food will last longer.
Food spoilage is the deterioration in the color, flavor, odor, or consistency of a food product. Food can deteriorate as a result of 2 things: the growth of microorganisms, and/or the action of enzymes
Warm and moist would rot food most quickly. Most enzymes work best at warm temperatures and so do spoilage and pathogenic microorganisms.
Sugar preserves food by lowering the water activity (aw). If the aw is 85 or less, spoilage and pathogenic microorganisms can't grow. Microorganisms all need proper food, water, temperature and acidity to grow and adding sugar to appropriate levels can prevent bacterial growth.
factor effecting on food spoilage
By drying apples, or any food item, you reduce the water activity which will help prevent or slow the growth of spoilage microorganisms or pathogens.
By drying apples, or any food item, you reduce the water activity which will help prevent or slow the growth of spoilage microorganisms or pathogens.
Boiling preserves food by killing harmful bacteria, viruses, and other microorganisms that can cause spoilage or illness. The high temperature of boiling water destroys these pathogens and enzymes that could cause the food to deteriorate. Additionally, boiling can remove excess moisture from food, preventing the growth of bacteria and the subsequent spoilage.
Food spoilage microorganisms all need these things, but the specifics may be different* Food * Water * Proper Temperature * pH * OxygenNot all spoilage organisms prefer the same conditions.Thermophiles like it hot. Psychrophiles like it cold. Most pathogens are Mesophiles - they like what we like.Yeasts and molds will grow under acid conditions.Clostridia will form toxins only under anaerobic conditions. Some bacteria can grow both with or without air.
Salt. It has been used for centuries to inhibit spoilage of food.
Food spoils the fastest between the temperatures of 40oF and 140oF, therefore foods in preparation should not be kept at these temperatures. A refrigerator is below 40oF. bacteria causing food spoilage like to grow about body temperature. As it gets cooler they slow down in reproduction. Freezing stops their growth. Mold also slows at lower temp. A refrigerator slows decay process because it slows the growth rate of spoilage organisms.