Thermal death times in canning are much shorter at high processing temperatures than at lower ones.

Name: Thermal death times in canning are much shorter at high processing temperatures than at lower ones.
Brand: Quizplus
Rating: 4.8 (58 reviews)

Question

Quizplus · Accepted Answer

Thermal death times decrease as processing temperatures increase because higher temperatures more effectively and quickly kill microorganisms, reducing the time needed to achieve commercial sterility in canned foods.

Thermal Death Times in Canning Are Much Shorter at High