Cans preserve food primarily through a process called canning, which involves sealing food inside the can and then applying high heat. This heating step is crucial for food preservation.
The Science of Preservation
Canning works by using controlled heating to eliminate factors that cause food spoilage. According to the reference, placing foods in cans and heating properly to a specified temperature achieves two main things:
- Destroying Microorganisms: Harmful bacteria, yeasts, and molds that can cause spoilage and illness are destroyed by the high temperatures reached during the canning process. This prevents them from multiplying and breaking down the food.
- Inactivating Enzymes: Enzymes naturally present in food can also contribute to spoilage by changing the food's texture, color, and flavor over time. The heat used in canning inactivates these enzymes, stopping or slowing down these undesirable changes.
By destroying microorganisms and inactivating enzymes, the canning process ensures the safety and maintains the quality of the food inside the sealed can for extended periods.
