Food_Processing_And_Preservation

Food Processing And Preservation 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, another breakthrough had developed. Another Frenchman, named Louis Pasteur, noted the relationship between microorganisms and food, foods, preservation, frozen, water, vegetables, process, microorganisms, product, bacteria, fruits, freezing, dehydration, meat, canning, time, preserve, high, called, method, fish, containers, cans, before, after, spoilage, produce, processed, preserved, new, must, methods, made, kilograms, irradiation, industry, ice, however, heat, fresh, flavor, drying, dried, been, because, another, years, world, united, techniques, stored