Nutrition
Throughout the history of mankind science has searched into the realms of the unknown. Along with it bringing new discoveries, allowing for our lives to become healthier, more efficient, safer, and at the same time, possibly more dangerous. Among the forces driving scientists into these many experiments, is the desire to preserve the one fuel that keeps our lives going; FOOD.As early as the beginning of the 19th century, major breakthroughs in food preservation had begun. Soldiers and seamen, fighting in Napoleons army were living off of salt-preserved meats. These poorly cured foods provided minimal nutritional value, and frequent outbreaks of scurvy were developing. It was Napoleon who began the search for a better mechanism of food preservation, and it was he who offered 12,000-franc pieces to the person who devised a safe and dependable food-preservation process.The winner was a French chemist named Nicolas Appert. He observed that food heated in sealed containers was preserved as long as the container remained unopened or the seal did not leak. This became the turning point in food preservation history. Fifty years following the discovery by Nicolas Appert, ano
Large quantities of fruits such as figs have been dried from ancient times to the present day. Another widely used method is smoking, which frequently is applied to preserve fish, ham, and sausage. astronauts and by Soviet cosmonauts. The disadvantages of this method of preservation include the time and labor involved in rehydrating the food before eating. Frozen foods have the advantage of resembling the fresh product more closely than the same food preserved by other techniques. Human beings have always taken some measures to preserve food. to reduce starvation levels globally and insure the availability of nutritive foods to all. Enzymes in the frozen state remain active, although at a reduced rate. High quality is a required feature of frozen food to justify the added cost in the market. Foods that already have been frozen are placed in a vacuum-tight enclosure and dehydrated under vacuum conditions with careful application of heat. Normally ice melts and becomes water when heat is applied. Food exposed to high temperatures for only minutes or seconds retains more of its natural flavor. Atmospheric oxygen may react with food constituents, causing rancidity or color changes. In quick-freezing the ice crystals are smaller, producing less cell damage than in the slowly frozen product. Sugar, a major ingredient of jams and jellies, is another preservative agent.
Common topics in this essay:
Tropics Raw,
Miscellaneous Methods,
Drying Dehydration,
Henri Becquerel,
PROCESSING Farmers,
War II,
United Kingdom,
Unknown Throughout,
Nicolas Appert,
Louis Pasteur,
food preservation,
fruits vegetables,
food processing,
processed foods,
food spoilage,
frozen food,
foods frozen,
plants animals,
canning process,
19th century,
field food preservation,
foods frozen slowly,
foods packaged containers,
cold storage refrigeration,
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Acceptance Essays
