Pangalèngan
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Pangalengan yaiku salah sawijining cara ngreksa panganan sing isine panganan diolah lan disegel ing wadhah sing kedhap udara ( toples kaya ta toples Mason, lan kaleng baja lan kaleng ). Pangalengan nyedhiyakake umur rak sing umume antara siji nganti limang taun, sanajan ing kahanan tartamtu, bisa dadi luwih dawa.[1] Produk kaleng sing wis garing, kaya ta lentil sing dikemas kaleng, bisa tahan suwene 30 taun ing negara sing bisa dipangan. Ing taun 1974, conto panganan kaleng saka kecelakaan Bertrand, sawijining steamboat sing asat ing Kali Missouri taun 1865, dites dening Asosiasi Pemroses Pangan Nasional . Sanajan isi, ambu, lan vitamin wis saya rusak, ora ana tilas pertumbuhan mikroba lan panganan umur 109 taun ditemtokake isih aman dipangan.[2]
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Canning lan resesi ekonomi
[besut | besut sumber]Ing Februari 2009 nalika resesi, Amerika Serikat ngalami kenaikan 11,5% ing dodolan barang-barang sing gegandhengan karo pengalengan.[3]
Sawetara komunitas ing AS duwe pusat pengalengan kabupaten sing kasedhiya kanggo mulang pengalengan, utawa pawon komunitas sing bisa disewakake kanggo ngobong panganan dhewe.[4]
Referensi
[besut | besut sumber]- ↑ "Arctic Explorers Uncover (and Eat) 60-Year-Old Food Stash". Smithsonian. Dibukak ing 7 November 2018.
- ↑ Blumenthal, Dale (September 1990). "The Canning Process; Old Preservation Technique Goes Modern". FDA Consumer. Diarsip saka sing asli ing 9 February 2019.
- ↑ Gregory, Sean (11 March 2009). "What Sells in a Recession: Canned Goods and Condoms". Time. Diarsip saka sing asli ing 16 April 2010. Dibukak ing 28 April 2010.
- ↑ Canneries, Canning Centers, Community Kitchens, Commercial Kitchens for Rent, Local Canning Resources and Food Business Incubators – Commercial Canning for Your Home Produce