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
-
Principle of Food Preservation The basic principles of food preservation primary involves the process of inhibiting The growth and activi...
-
The process of forming crystals from solution is known as crystallization. It is a physical method of separation to obtain the solid in a pu...
-
Use of High Temperatures for Food Preservation Preservation of food by the use of heat finds very wide applications compared to other metho...
-
Fortification, Restoration and Enrichment of Foods Nutrient may be added to foods by restoration or fortification. Restoration is the repla... -
Gelatinization process is characterized by the gelatinization temperature, above which the gelatinization of the starch suspension starts du...
