Methods of food preservation(using heat)

Food usually in liquid form is heated to about 60-80 degree celcius for a very short period of time.

Does not kill all microorganisms in food but effective in killing pathogenic bacteria and inactivates enzymes.

Delay onset of spoilage

E.g milk and juices

Heating of food usually in liquid form,to a high temperature of 132 degrees celcius for 1 second.

It destroys all microorganisms in food

Eg.Milk

Food is heated in sealed containers such as cartons and cans.

Heated at high temperature to kill all microorganisms

High heat treatment may cause the food lose heat-sensitive vitamins such as B-group vitamins and Vitamin C

Cause food to lose texture and colour making dull and soft.

Eg.Canned peas and baby corns