food processing
Throughout the history of mankind science has searched into the realmsof the unknown. Along with it bringing new discoveries, allowing for our livesto become healthier, more efficient, safer, and at the same time, possibly moredangerous. Among the forces driving scientists into these many experiments, isthe desire to preserve the one fuel that keeps our lives going; FOOD. As early as the beginning of the 19th century, major breakthroughs infood preservation had begun. Soldiers and seamen, fighting in Napoleons armywere living off of salt-preserved meats. These poorly cured foods providedminimal nutritional value, and frequent outbreaks of scurvy were developing. Itwas 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 safeand dependable food-preservation process. The winner was a French chemist named Nicolas Appert. He observed thatfood heated in sealed containers was preserved as long as the container remainedunopened or the seal did not leak. This became the turning point in foodpreservation history. Fifty years following the discovery by Nicolas Appert,another breakthrough had developed. Another Frenchman, named Lo
The food then must bepackaged in a moisture-proof container to prevent it from absorbing water fromthe air. Freeze-dried foods, like those that are dehydrated, are light and require littlespace for storage and transportation. But cold storage and refrigeration will preserve raw foods for afew weeks at most. A processor buys cans with one end open and seals themafter filling. Another widely used method is smoking, whichfrequently is applied to preserve fish, ham, and sausage. Miscellaneous Methods Other methods or a combination of methods may be used to preserve foods. Irradiation delays ripening of fruits and vegetables; inhibits sproutingin bulbs and tubers; disinfests grain, cereal products, fresh and dried fruits,and vegetables of insects; and destroys bacteria in fresh meats. Ancientpeople learned to leave meat and fruits and vegetables in the sun and wind toremove moisture. astronautsand by Soviet cosmonauts. 1 billion kilograms infruit juice; production of vegetables was 1. Ionizing radiation provides many attributes to treatingfoods. Fermentation caused by certain bacteria, which produce lactic acid,is the basis of preservation in sauerkraut and fermented sausage. In the freezing of meats various methods are used depending on the type of meatand the cut.
Common topics in this essay:
Tropics Raw,
Miscellaneous Methods,
Louis Pasteur,
Drying Dehydration,
Henri Becquerel,
War II,
United Kingdom,
,
Nicolas Appert,
X-ray German,
food preservation,
fruits vegetables,
processed foods,
food irradiation,
canning process,
19th century,
plants animals,
food spoilage,
frozen food,
foods frozen,
field food preservation,
foods packaged containers,
cold storage refrigeration,
foods frozen slowly,
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Acceptance Essays
