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
-
Expeller cocoa bitter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco... -
Bactofugation is a process used to eliminate bacteria contained in milk using centrifugal force. It is a special form of separation of micro...
-
Panning is an artisan chocolate-making method that requires slowly pouring chocolate over a round tumbling pan full of nuts, fruits, or any ... -
Brie, a cheese that is surface ripened by mold, is very similar to Camembert. Differences exist, however, in the internal ripening and in th... -
Cottage cheese is a nutritious food product which when properly made and cared for, is valued highly by the consuming public. In a vat, sk...
