Maintaining Nutritional Properties
Here is a definition present technology use to process and sterilize using dry heat:
The Dry-Heat sterilization process is accomplished by conduction; that is where heat is absorbed by the exterior surface of an item and then passed inward to the next layer. Eventually, the entire item reaches the proper temperature needed to achieve sterilization. The proper time and temperature for Dry-Heat sterilization is 160 °C (320 °F) for 2 hours or 170 °C (340 °F) for 1 hour. Instruments should be dry before sterilization since water will interfere with the process. Dry-heat destroys microorganisms by causing coagulation of proteins.
Unfortunately this high temperature destroys so many natural properties that we must add back synthetic man made chemical nutrients labeling it enriched or fortified.
Gentle Processing™ utilizing uniform energy replaces this present cook and burn model leaving our food unadulterated.