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In this “steamy” episode, we discuss the ways in which heat is applied in various ways to preserve food.  Want to know why organic milk has a longer shelf life than conventional milk?  Want to know why canning can actually improve the absorption of some nutrients?  Want to know why smoked foods have long shelf lives?  What kind of out of the box thinking can we do about microwave ovens?  

No matter how it’s done, heating is not just about temperature, but about heating over time.  We discuss the pros and cons of lower versus higher heat methods.  

• KEY WORDS: pyrolysis, boiling, various types of pasteurization, canning, sterilization, aseptic processing, smoked foods, microwave processing, continuous processing, heat transfer, conduction, convection, radiation.
• 8:05 Grandfather clock inputs it’s two ticks on High Temperature, High Pressure processing in organic milk
• 17:37 Are you feeling like a 2450 or a 915?
• 19:20 Paige mentions continuous microwave processing, then Keith goes off on a “radar range” tangent.  For once, Teresa goes on a tangent at the end.

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