(PART 1) Introduction and History of Food Preservation

Question 1

Process of treating and handling food to slop or greatly slow down spoilage

Answer 1

Food Preservation

Question 2

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.

Answer 2

Food Preservation

Question 3

It increases the shelf-life of food products by applying various methods such as? (9 methods)

Answer 3

(1) Drying, (2) Storage in vinegar under acidic conditions, (3) Canning, (4) Freezing, (5) Fermenting, (6) Dry salting, (7) Curing, (8) Smoking, (9) Sealing

Question 4

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.

Answer 4

Traditional Methods

Question 5

Generally recognized as the earliest form of preservation

Answer 5

Salting

Question 6

There are several intrinsic and extrinsic factors, the most important of which include (6 Factors)

Answer 6

(1) Water activity, (2) Temperature - low or high, (3) Preservatives, (4) Acidity, (5) Competitive microorganism, (6) Redox potential

Question 7

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.

Answer 7

Food Preservation

Question 8

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.

Answer 8

Food

Question 9

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

Answer 9

Food

Question 10

Advantages of Food Preservation

Answer 10

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

Question 11

They sun-cured buffalo meat

Answer 11

Native Americans

Question 12

They cured and smoke meat, dried apples, and preserved fruit in honey

Answer 12

Ancient Mesopotamia (Iraq) - Akkadian Empire

Question 13

Thy were likely the first to make cucumber pickles over 3,000 years ago

Answer 13

People in India

Question 14

They pickled fish (catfish, salmon) and they even pickled a goose

Answer 14

Ancient Egyptians and Babylonians

Question 15

People used vinegar for pickling proteins, from eggs to a variety of meats including rabbit, venison (deer), and goats

Answer 15

Ancient Chinese

Question 16

This pinpoints the precise beginnings of human awareness of the presence and role of microorganisms in foods.

Answer 16

History of Food Preservation

Question 17

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.

Answer 17

The Food-Gathering Period

Question 18

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

Answer 18

The Food-Producing Period

Question 19

Dates back from about 8,000 to 10,000 years ago, and includes present times.

Answer 19

The Food-Producing Period

Question 20

Spoilage of prepared foods dated back from around?

Answer 20

600 B.C.

Question 21

The first evidence of beer manufacture has been traced to (?) as far back as (?) BC

Answer 21

Ancient Babylonia; 7000

Question 22

They are believed to have been the first great livestock breeders, dairymen, and were among the first to make butter

Answer 22

Sumerians of about 3000 B.C.

Question 23

Milk, butter, and cheese were used by (?) as early as (?)

Answer 23

The Egyptians; 3000 B.C.

Question 24

Between (?) BC and (?) BC, the (?) used salt from the Dead Sea in the preservation of various foods

Answer 24

3,000 B.C. And 12,000 B.C.; The Jews

Question 25

They used salted fish in their diet, and the (?) are credited with passing this practice onto the (?), whose diets included pickled meats.

Answer 25

The Chinese and Greeks; Greeks; The Romans

Question 26

These were related technologies that seem to have influenced each other’s development.

Answer 26

Mummification and Preservation of Food

Question 27

These are known to be prepared by the (?) by 3,500 B.C.

Answer 27

Wines; Assyrians

Question 28

Fermented sausages were prepared and consumed by the (?) and (?) as far back as 1500 BC

Answer 28

Ancient Babylonians and The People of Ancient China

Question 29

The use of oils such as olive and sesame

Answer 29

As far back as 1500 B.C.

Question 30

Jensen pointed out that the use of oils leads to high incidences of?

Answer 30

staphylococcal food poisoning

Question 31

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

Answer 31

The Romans

Question 32

In (?), the French government offered a prize of 12000 francs for the discovery of a practical method of food preservation

Answer 32

1795

Question 33

Process is similar to canning; the pouches are filled with food and sealed.

Answer 33

Retort Pouch Technology (1978)

Question 34

(?) 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

Answer 34

Canning; 19th Century

Question 35

A Parisian Confectioner that succeeded in preserving meats in glass bottles that had been kept in boiling water for varying period of time in (?)

Answer 35

Francois Nicholas Appert; 1809

Question 36

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

Answer 36

Louis Pasteur

Question 37

He examined a bacteria through a microscope

Answer 37

Antonie van Leeuwenhoek in the Netherlands
(1683)

Question 38

A British inventor, patented the tin can

Answer 38

Peter Durand (1810)

Question 39

He showed that the sourcing of milk was caused by microorganisms

Answer 39

Pasteur (1837)

Question 40

He used the heat for the first time to destroy undesirable organisms in wine and beer

Answer 40

Pasteur (1860)

Question 41

Mass production of food in tin cans started after the invention of the can opener

Answer 41

1900s

Question 42

Canning of vinegar was introduced by a
swedish chemist

Answer 42

1781

Question 43

Preservation of food by canning was
patented by Appert in France

Answer 43

1810

Question 44

He was issued a British patent to preserve food in “glass, pottery, tin, or other metals/fit materials”

Answer 44

Peter Durand

Question 45

They (3) introduced the process of postprocessing incubation of canned foods in the year (?)

Answer 45

Dokin, Hall, Gamble; 1813

Question 46

In 1825, they (2) were granted a U.S patent for preserving food in tin cans

Answer 46

T. Kensett and E. Dagget

Question 47

A patent was granted to (?) in England for making condensed milk in (?)

Answer 47

Newton; 1835

Question 48

He was the first to can corn on the cob in (?)

Answer 48

Winslow; 1837

Question 49

Tin cans came into wide use in the US.

Answer 49

1839

Question 50

He was given a french patent for the use of brine bath to raise the boiling temperature of water

Answer 50

LA Fastier

Question 51

Fish and fruit were first canned

Answer 51

1840

Question 52

They (2) were issued british patents for brine baths based on Fastier’s method in 1841

Answer 52

S. Goldner and J. Wertheimer

Question 53

In 1842, a patent was issued to (?) in England for freezing foods by immersion in an ice & salt brine

Answer 53

H. Benjamin

Question 54

In 1843, sterilization by steam was first attempted by (?) in Maine

Answer 54

I. Winslow

Question 55

In (?), He introduced canning to Australia

Answer 55

1845; S. Elliott

Question 56

In 1853, he obtained a patent for sterilization of food by autoclaving

Answer 56

R. Chevalllier-Appert

Question 57

In (?), he began wine investigations, heating to remove undesirable organisms was introduced commercially in 1867-1868

Answer 57

1854; Pasteur

Question 58

He was the first to produce powdered milk in England in 1855

Answer 58

Grim Wade

Question 59

A patent for the manufacture of unsweetened condensed milk was granted to Gail Broden in the US

Answer 59

1956

Question 60

He introduced the use of brine baths to the US

Answer 60

I. Solomon (1861)

Question 61

The artificial freezing of fish on a commercial scale was begun by the US, eggs followed in 1889

Answer 61

1865

Question 62

Spray drying technology patents filed in (?)’s but large scale manufacture started in 1940’s

Answer 62

1870

Question 63

The first extensive use of ice in transporting meat at sea was begun; steam pressure cookers or retorts were introduced

Answer 63

1874