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Explain the Process of Canning?
The basic principles of canning have not changed dramatically since Nicholas Appert and Peter Durand developed the process. Heat sufficient to destroy microorganisms is applied to foods packed into sealed, or "airtight" containers. The canned foods are then heated under steam pressure at temperatures of 240-250°F (116-121°C). The amount of time needed for processing is different for each food, depending on the food's acidity, density and capability to transfer heat. For instance, tomatoes require less time as compared to green beans, where corn and pumpkin need far more time. Canning uses metal or glass containers into which food is placed and sealed under reduced atmospheric pressure. Food does not completely fill the container; a headspace is required for expansion of food during heating. The headspace cannot be more than 10% of the total container volume. The containers are then processed in steam or hot water at temperatures above 115°C after which they are cooled. The cooking vessels required for these high temperature cooks must be capable of handling steam at pressures in excess of 1 atmosphere (14.7 psi). To have a steam environment at a temperature greater than 100°C elevated pressures are used.
Define Basic Terminology in Relation to Nutritional Requirements? By now you would have a good understanding that nutrient requirements are affected by a number of factors and
Q. Is there a larval stage in echinoderms? In echinoderms embryonic development is indirect, with ciliated larvae.
M i croinjection method: In another approach fertilised eggs are microinjected by DNA. Microinjection requires excess of fertilized eggs. Gene transfer by microinjection is
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Describe the Plasma Homocysteine levels ? Several studies have investigated the contribution of homocysteine to CVD risk both among immigrant Indians and those living in India.
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