Food: Science Picture Challenge #2: Canned food

Here is my second post for Food: Science Picture Challenge #2, please do visit @mcw 's post for the detail of the competition.

Canned food refers to food that undergone a process call canning to preserve the food in air tight sealed containers. By sealing sterilized food in air tight containers can drastically increase the storage time of the food. Food are mainly spoiled by microbial deteriorations, therefore by sterilizing the food (usually done by heating) will kill off the microbes in the food. By sealing the food in air tight containers, the microorganisms in the environment will not be able to come into contact with the food, therefore reducing the chance of food spoilage. The microorganism killing procedure can be swapped with the sealing process.

Due to the prolong shelf life of canned food, they are often associated with less nutrient contents, however this may not be true, yet, it is generally agreed that certain vitamins are likely to be lost due to the heating processes. Yet the canned food provide extensive shelf life while maintaining the general nutrient content of the food in a safe consume manner, making them ideal food for prolong travel food source or food storage candidates.

罐頭食品是指經過使用罐頭加工的食品，以保存在密封的密封容器中的食物。通過將密封的滅菌食品密封在氣密容器中可以大大增加食物的儲存時間。食物主要是由於微生物的變質而變質，所以通過對食物進行殺菌（通常是通過加熱）會殺死食物中的微生物。通過將食物密封在密封的容器中，環境中的微生物將不能與食物接觸，從而減少食物變質的可能性。微生物殺滅程序可以與密封過程交換。

由於罐頭食品的保質期延長，它們通常與營養成分含量較低有關，但這可能並非如此，但一般認為某些維生素可能由於加熱過程而損失。然而，罐頭食品具有廣泛的保存期限，同時以安全的消費方式維持食品的一般營養成分，使其成為長途旅行或食品儲存候選者的理想食品。

https://en.wikipedia.org/wiki/Canning
https://www.healthline.com/nutrition/canned-food-good-or-bad#section3

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