FOOD WASTE REDUCTION AND SUSTAINABILITY
SUSTAINABLE FOOD PRODUCTION AND PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The demand for canned food that could be sent overseas to troops during World War 1.
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A severe drought during the 1920s which forced farmers to can fruit and vegetables so that it could be sold the following year.
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The development of the pear industry in Queensland during the 1940s which enabled fresh pears and pear juice to be canned.
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The establishment of agricultural industries in northern New South Wales including berry farms that enabled berry jams to be canned.
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Detailed explanation-1: -In addition to pH, factors such as heat transfer properties, food particle size, food viscosity, and container size, influence the choice of an appropriate canning process.
Detailed explanation-2: -canning, method of preserving food from spoilage by storing it in containers that are hermetically sealed and then sterilized by heat. The process was invented after prolonged research by Nicolas Appert of France in 1809, in response to a call by his government for a means of preserving food for army and navy use.
Detailed explanation-3: -Canning can be a safe and economical way to preserve quality food. Canning practices remove oxygen; destroy enzymes; kill and prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in cans.
Detailed explanation-4: -The first can arrives in America in 1825, as Thomas Kensett and Ezra Daggert sell their patented cans filled with oysters, fruits, meats and vegetables to New Yorkers. However, canned food doesn’t achieve commercial success in the USA until Gail Bordon’s 1856 invention, condensed milk.