Principles of heat preservation

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The document discusses the history and methods of heat processing foods to preserve them. It was discovered over 200 years ago that sealing foods in jars during boiling helped preservation. Later, heating foods in metal cans was also used. There are two main types of heat processing - low-heat which destroys some microorganisms but not all, and high-heat which destroys more resistant microorganisms. Factors like the nature of the food and microbes as well as the process used must be considered. Pasteurization and sterilization are then explained in more detail, including their objectives, temperature requirements, methods used like flash pasteurization, and importance of quick cooling after heating.

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