Heat Processing
The development of the modern eating process started in France during the first decade of the 1800s by Nicholas Appert who preserved foods in sealed glass jars in boiling water
In 1819, William Underwood of the United States started the first canning factory in Baltimore.
But to preserve foods in boiling water took too long, requiring about 6 hours, so salt was added to the water bath which increased the boiling temperature, thereby shortening the processing time.
However salt corroded the cans so the next innovation was to heat in steam under pressure. The higher the pressure, the higher the temperature and the shorter the processing time.
These early pressure chambers evolved into the modern retort.
Heat Processing
Most Popular Articles
-
Yes, alcohol can indeed be made from dates using a traditional process known in some cultures as Dakhai. This method utilizes the natural s... -
The oat flaking process is a carefully controlled sequence of steps that transforms whole oat grains into the familiar flat flakes used in b... -
Preserving food by various methods has been practiced throughout human history. Curing was originally developed to preserve certain foods by... -
Effect of processing on minerals When food is cooked, processed, or stored, minerals may combine with other food components and may beco... -
Butter is essentially milk fat made from milk, dahi (curd) or cream by agitating or shaking it until the fat separates as semisolid mass fro...
