Unlock the Scientific Secrets Behind Safe, Nutrient-Rich Canned Foods The Science of Canning delivers an in-depth exploration into the fascinating scientific principles and processes involved in preserving foods through canning. This essential reference delves into the intricate chemistry, microbiology, physics, and engineering that ensure safe, high-quality canned products. Within these pages, you'll gain a solidunderstanding of: ¿ The Chemistry Principles - Explore acid/pH fundamentals, thermal processing, vacuum sealing, and more to control reactions. ¿ Microbial Influences - Learn to identify spoilage risks, the effects of sterilization/pasteurization, and microbial control strategies. ¿ Heat Transfer Physics - Grasp heat penetration mechanics, pressure canning operation, and process calculation methods. ¿ Enzymatic Reactions - Discover how enzymes impact quality, methods for inactivation/inhibition, and preventing browning. ¿ Nutrient Preservation - Uncover techniques to maximize retention of vitamins, minerals, antioxidants, and phytochemicals. ¿ Canning Equipment - Get insights into pressure canners, specialized machinery, and emerging canning technologies. Whether you're a food processor, product developer, or passionate home canner, this comprehensive guide provides the scientific mastery needed for safe, nutritious canned foods. You'll find a robust foundation of technical knowledge to ensure your practices align with the latest research and regulatory standards. Don't leave your canning operations to chance - understand the science behind every jar! Get ready to can with unmatched expertise and confidence.