4. Sterilization (aseptic processing)

This is a process of heating food to a temperature high enough to completely eliminate all microorganisms (usually food sterilization temperature ranges from 115 to 127 °C, depending on the type of food). This process is used to extend shelf-life for extended periods of time without the need for refrigeration.

Canning, which involves sealing food into cans or jars and heating it to a high temperature to kill any microorganisms and inactivate enzymes, uses sterilization as preservation method. Watch the video on the process of canning below:


Author: Rungarun Sasanatayart, @rungarunsasanatayart7852