Appertisation: nf Appertisation is a long-term preservation technique (from a few months to several years) which bears the name of its French inventor, Nicolas Appert in 1802. It consists of the sterilization of a foodstuff at more than 100°C, in sealed metal, glass or plastic packaging.
Sterilization scales (time/temperature) have been developed by manufacturers according to the food categories concerned (vegetables, fruits, meat products, fish, etc.).
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