The Disadvantage Of Canning Food as important requirement for human beings in daily life is a supplay of energy used to perform various activities, if the body lacks energy will be weak and tired easily. Most people keep a supply of food so they do not have to search or buy it before cooking or for anticipate the arrival of guests. There are many methods use to preserving food depends on the type of ingredients to be stored, one method of preserving food is canning. Canning may typically be performed to preserve vegetables, fruits, meats, or other food in a canning jar. Canning has a long shelf life besides that also has some disadvantages. First, the canning process can loss some nutrients. The process of canning done include washing, and heating can lead to changes in color, nutritional quality of some nutrients lost due to water soluble, texture, and taste. Minced, chopped, and slice ingredients will lose more. The heating process can also harm heat-sensitive nutrients such as ascorbic acid (vitamin C) and thiamin (Rickman, 2007). Higher temperature and with longer cooking time can increase the losses of carotene in a fresh vegetable. However, as long as the storage of nutritional cans is relatively stable due to lack of oxygen (Meurant, 2012). Second, the canning process needs much equipment. Equipment used in canning include a disc lid, screw ring, and canning jar,.  In the boiler industry it is used to heat the ingredients so that the microbes that cause decay die and channeling the cooked ingredients from the container to the canning jar, reduce the burn potential for the user of the spilled ingredients, the kettle is resistant at high temperatures. The canning tank consists of a boiler device, a muzzle system, handrails, a lid with a lid and a locking device. Industrial canning tanks are used to sterilize ingredients with cold steam or water to reduce the heat temperature of the cans (Wilson, 2015). Third, the canning process need a long time. Canning process need a long time for preparing, processing and waiting. All equipment should be sterilized and thoroughly cooled to limit the potential for contamination. The ingredients to preserve should be cleaned, peeled, cored, and slice blanched prior to packing them into canning jars. The heating process use at a temperature of 210 F for 10 minutes which is then filled into the can. The can is then quickly quenched with cold water for about 30 minutes to reduce the heat temperature of the can. The final stage in canning preserves to seal them takes time as well (Kahl, 2011). In conclusion, besides the canning process has the advantage of long shelf life, but also has some losses including canning process can loss some nutrients due to washing, cutting, and heating. The canning process requires a lot of equipment such as disc lid, screw ring, canning jar, kettle, and canning tank. It also takes a long time from the process of washing, peeling, heating, filling, cooling, and labeling.

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