food preservation: Exclusion of Air
The exclusion of air, nowadays accomplished by hermetic sealing, is an old device, formerly practiced by pouring hot oil over potted meat or fish, by coating or mixing food with melted fat, as in pemmican, or by burying vegetables in the earth or in sand. The use of melted paraffin achieves the same result. Eggs may be preserved by preventing air from penetrating their porous shells, usually by coating them with an impervious substance.
The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.
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