(PART 1) Introduction and History of Food Preservation Flashcards
Process of treating and handling food to slop or greatly slow down spoilage
Food Preservation
This prevents foodborne illnesses while maintaining nutritional value, texture, and flavor. One of the most important inseparable parts of human life. Produces the best possible foods over a long period of time with minimum loss of nutritive value.
Food Preservation
It increases the shelf-life of food products by applying various methods such as? (9 methods)
(1) Drying, (2) Storage in vinegar under acidic conditions, (3) Canning, (4) Freezing, (5) Fermenting, (6) Dry salting, (7) Curing, (8) Smoking, (9) Sealing
Promotes the loss of temperature sensitive compounds, denaturation of proteins, alteration of food structures, change of color and taste, and the formulation of undesirable substances.
Traditional Methods
Generally recognized as the earliest form of preservation
Salting
There are several intrinsic and extrinsic factors, the most important of which include (6 Factors)
(1) Water activity, (2) Temperature - low or high, (3) Preservatives, (4) Acidity, (5) Competitive microorganism, (6) Redox potential
The science that deals with the process of prevention of decay or spoilage of foods, thus allowing it to be stored in a fit condition for future use. The process in which the perishable food materials are given a suitable physical or chemical treatment to prevent wastage or spoilage and retain their nutritive value for long periods.
Food Preservation
The basic necessity of life and is invaluable for healthy existence of human beings. Most consists of agricultural and livestock products which are usually seasonal and spoil quickly.
Food
Gradually undergo deterioration or spoilage from the time they are harvested, caught, slaughtered, or manufactured unless it is preserved. Deterioration in some cases is accompanied by production of toxic substances. While other cases result in loss of nutritive value
Food
Advantages of Food Preservation
Increased shelf-life
Increased availability of convenience foods
Increased variety of foods
Decreased hazards from microbial pathogens
Decreased spoilage
Inactivation of anti-nutritional factors
Ensured year-round availability of seasonal foods
Perishable foods that can be transported to far distances
Produces different form of the products which are of great importance in various cuisines
They sun-cured buffalo meat
Native Americans
They cured and smoke meat, dried apples, and preserved fruit in honey
Ancient Mesopotamia (Iraq) - Akkadian Empire
Thy were likely the first to make cucumber pickles over 3,000 years ago
People in India
They pickled fish (catfish, salmon) and they even pickled a goose
Ancient Egyptians and Babylonians
People used vinegar for pickling proteins, from eggs to a variety of meats including rabbit, venison (deer), and goats
Ancient Chinese
This pinpoints the precise beginnings of human awareness of the presence and role of microorganisms in foods.
History of Food Preservation
Covers the time from human origin to over 1 million years ago up to 8,000 years ago. Humans were presumably carnivorous in this period. Foods were first cooked.
The Food-Gathering Period
Problems of spoilage and food poisoning were encountered early in this period. Problems of disease transmission by foods and of faster spoilage were caused by improper storage
The Food-Producing Period
Dates back from about 8,000 to 10,000 years ago, and includes present times.
The Food-Producing Period
Spoilage of prepared foods dated back from around?
600 B.C.
The first evidence of beer manufacture has been traced to (?) as far back as (?) BC
Ancient Babylonia; 7000
They are believed to have been the first great livestock breeders, dairymen, and were among the first to make butter
Sumerians of about 3000 B.C.
Milk, butter, and cheese were used by (?) as early as (?)
The Egyptians; 3000 B.C.
Between (?) BC and (?) BC, the (?) used salt from the Dead Sea in the preservation of various foods
3,000 B.C. And 12,000 B.C.; The Jews
They used salted fish in their diet, and the (?) are credited with passing this practice onto the (?), whose diets included pickled meats.
The Chinese and Greeks; Greeks; The Romans
These were related technologies that seem to have influenced each other’s development.
Mummification and Preservation of Food
These are known to be prepared by the (?) by 3,500 B.C.
Wines; Assyrians
Fermented sausages were prepared and consumed by the (?) and (?) as far back as 1500 BC
Ancient Babylonians and The People of Ancient China
The use of oils such as olive and sesame
As far back as 1500 B.C.
Jensen pointed out that the use of oils leads to high incidences of?
staphylococcal food poisoning
They excelled in the preservation of meats other than beef by around 1000 BC and are known to use snow to pack prawns and other perishables
The Romans
In (?), the French government offered a prize of 12000 francs for the discovery of a practical method of food preservation
1795
Process is similar to canning; the pouches are filled with food and sealed.
Retort Pouch Technology (1978)
(?) came in the early (?) after Emperor Napoleon Bonaparte created a cash prize challenge to create a method of food preservation to keep his armies fed during war
Canning; 19th Century
A Parisian Confectioner that succeeded in preserving meats in glass bottles that had been kept in boiling water for varying period of time in (?)
Francois Nicholas Appert; 1809
He demonstrated the role of microorganisms in the spoilage of French wines, a development that gave rise to the rediscovery of bacterias and he was the first person to appreciate and understand the presence and role of microorganisms in food
Louis Pasteur
He examined a bacteria through a microscope
Antonie van Leeuwenhoek in the Netherlands
(1683)
A British inventor, patented the tin can
Peter Durand (1810)
He showed that the sourcing of milk was caused by microorganisms
Pasteur (1837)
He used the heat for the first time to destroy undesirable organisms in wine and beer
Pasteur (1860)
Mass production of food in tin cans started after the invention of the can opener
1900s
Canning of vinegar was introduced by a
swedish chemist
1781
Preservation of food by canning was
patented by Appert in France
1810
He was issued a British patent to preserve food in “glass, pottery, tin, or other metals/fit materials”
Peter Durand
They (3) introduced the process of postprocessing incubation of canned foods in the year (?)
Dokin, Hall, Gamble; 1813
In 1825, they (2) were granted a U.S patent for preserving food in tin cans
T. Kensett and E. Dagget
A patent was granted to (?) in England for making condensed milk in (?)
Newton; 1835
He was the first to can corn on the cob in (?)
Winslow; 1837
Tin cans came into wide use in the US.
1839
He was given a french patent for the use of brine bath to raise the boiling temperature of water
LA Fastier
Fish and fruit were first canned
1840
They (2) were issued british patents for brine baths based on Fastier’s method in 1841
S. Goldner and J. Wertheimer
In 1842, a patent was issued to (?) in England for freezing foods by immersion in an ice & salt brine
H. Benjamin
In 1843, sterilization by steam was first attempted by (?) in Maine
I. Winslow
In (?), He introduced canning to Australia
1845; S. Elliott
In 1853, he obtained a patent for sterilization of food by autoclaving
R. Chevalllier-Appert
In (?), he began wine investigations, heating to remove undesirable organisms was introduced commercially in 1867-1868
1854; Pasteur
He was the first to produce powdered milk in England in 1855
Grim Wade
A patent for the manufacture of unsweetened condensed milk was granted to Gail Broden in the US
1956
He introduced the use of brine baths to the US
I. Solomon (1861)
The artificial freezing of fish on a commercial scale was begun by the US, eggs followed in 1889
1865
Spray drying technology patents filed in (?)’s but large scale manufacture started in 1940’s
1870
The first extensive use of ice in transporting meat at sea was begun; steam pressure cookers or retorts were introduced
1874
