(PART 2) Introduction and History of Food Preservation Flashcards
The first extensive use of ice in transporting meat at sea was begun; steam pressure cookers or retorts were introduced
1874
The first successful cargo of frozen meat went from Australia to England
1878
The pasteurization of milk begun in Germany
1880
He was the first to note the destructive effects of ozone on spoilage bacteria
Krukowitsch (1882)
A mechanical process of drying fruits and vegetables was carried out by an American
A.F. Spawn (1886)
The commercial pasteurization of milk begun in the US; Mechanical refrigeration for fruit storage begun in Chicago
1890
The Certified Milk movement was begun by (?) in New Jersey
H.L. Coit (1893)
The first bacteriological study of canning was made by (?)
Russell (1895)
They (?) isolated and named one of the yogurt bacteria, “Lactobacillus bulgaricus”; The role of acetic acid bacteria in the cider population was noted by B. TP. Barker
E. Metchnikoff and co-workers (1907)
This was given official sanction by the US as a preservative in certain foods
Sodium benzoate (1908)
The quick freezing of foods was achieved in Germany by (3)
R. Plank, E. Ehrenbaum, and K. Reuter (1916)
In the US, he began to work on the freezing of foods for the retail trade; (?) was issued a patent for preserving fruits and vegetables under carbon dioxide (CO2)
Clarence Birdseye (1917); Franks (1917)
They (2) published the first systematic study of spore heat resistance above 212°F; The “general method” for calculating thermal processes was published by (?), Bohart, Richardson, and Ball; the method was simplified by CO. Ball in 1923.
Bigelow and Esty (1920)
They (2) established z=18°F for Clostridium botulinum spores in the phosphate buffer.
Esty and Meyer (1922)
The first commercial use of controlled atmosphere storage of apples was made in Europe
1928
GE develops the first home electric refrigerator, Frigidaire introduces CFC’s safer and cheaper refrigerator
1930
Spray drying technology was started in the commercial scale for milk, starch, and starch derivatives, proteins, gums, encapsulated flavors, spices, vitamins, enzymes, and sweeteners
1940
He was the first to employ the use of ionizing radiation to preserve hamburger meat
B.E. Proctor (1943)
The D value concept came into general use, the use of ionizing radiation to food was introduced
1950
The antibiotic nisin was patented in England for use in certain processed cheeses to control clostridial effects
1954
This was approved for use as food preservative; The antibiotic chlortetracycline was approved for use in fresh poultry (oxytetracycline followed a year later). Approval was rescinded in 1966
Sorbic Acid (1955)
The first aseptic processing plant was established in Switzerland for milk. UTH or flash heating process 146⁰C for sec/min is used to sterilize fluid foods
Typical containers are laminates of paper, LDPE, and aluminum. Containers are sterilized using peroxide, live steam, and irradiation
1961
The first commercial facility designed to irradiate foods was planned and designed in US, the second became operational in 1992 in Florida
1962
A French term meaning under vacuum. In this method, food is sealed in evacuated plastic bags and immersed in a water
Sous-vide
The most common use for microwaves (3)
(1) pasteurization of fresh pasta, (2) drying and baking applications, (3) household use of microwave ovens to heat foods
(?) radiation at frequency near 2.45 Ghz and wavelength 12 cm are produced in a cavity magnetron.
Non-ionizing microwave
The purpose is to cook the food evenly without overcooking the outside. This is used in gourmet restaurants in Europe and USA.
Sous-vide
This was a joint effort of US Natick Labs, Reynolds Metals Co. and Continental Flexible Packaging Co. Developed for the Army as Meals or ReadyTo-Eat (MRE’s).
Retort Pouch Technology (1978)
GRAS
Generally Regarded As Safe
Nisin accorded GRAS status in the US
1988
Irradiation of poultry was approved in the US
1990
The irradiation of fresh beef up to a maximum level of 4.5 kGy and frozen beef up to 7.0 kGy was approved in the US
1997
Ozone was decided GRAS by the US Food and Drug Administration for food use
1997
High pressure technology, ohmic heating, 3D printing technology, natural preservatives
2000 and beyond
Food is cooked over fire and smoke, emerging as an excellent preservation method
500,000 BCE
Egyptians dry foods under the sun by the Nile River
12,000 BCE
First granary built in Mehrgarh
6,000 BCE
Nicholas Appert discovers canning as a result of a competition decreed by Nepolean Bonaparte to feed his army
19th Century
The year first artificial refrigeration created by (?)
1784; William Cullen
Generally Recognized As Safe (GRAS) chemicals were established to protect foods from harmful artificial preservatives
1958
Control of microbial growth in foods is necessary to prevent (?)
spoilage
Minimize contamination of foods
Eliminate microbes in foods or adjust conditions of storage to prevent their growth
Application of different methods of preservation to prevent the growth of microbes
Prevention or Delay in Microbial Decomposition
Application of appropriate processing methods for the product
Use of appropriate storage temperature and conditions
Apply the proper packaging material for handling and distribution of the product
Prevention or Delay of Self-decomposition of Foods
Practice good hygienic practices at all times
Eliminate pests and remove their breeding places as possible (IPM)
Use of different processing technologies to maintain and extend keeping quality of foods
Prevention of damage due to insects, pests, animals/mechanical causes/poor handling practices
retards chemical reactions and actions of food enzymes and slows down the activity of microorganisms
Use of low temperature
exposure of food to temperatures not far from freezing (45F) and usually involves cooling by ice or by mechanical refrigeration. Enzymatic and microbial changes in foods are not prevented but are slowed down
Chilling
exposure to food to temperature ranges of 36F to 50F to retard mold and bacterial growth for a limited period of time
Refrigeration
temperature range is between 0F to 32F (-18C) resulting in the crystallization of the water in the tissues of the food, thus inactivating bacteria and enzymes present
Freezing
temperature range is usually -10F (-23C) or lower, and may take from 3 to 72 hours
slow freezing
temperature range is -40F and span of time is 30 mins or less
Quick Freezing
usually between -5C to -20C
Cold Storage Temperature
kills microorganisms and inactivates enzyme action
Use of heat/high heat temperature
mild heat treatment that kills pathogens and less heat resistant spoilage m/o. Applied to fruit juices, wine, vinegar, and milk
Pasteurization
exposure to a temperature range of 230F to 250F under steam pressure
Canning
removal of water in foods
Drying and dehydration
substances added to food to prevent or retard its deterioration
Use of preservatives
table salt, sugar, vinegar
Natural Preservatives
sulfur dioxide, benzoic acid, acetic acid
Chemical Preservatives
it involves the application of gamma rays or high speed electrons to destroy microorganisms
Irradiation
water is drawn out by osmosis thus, partially dehydrating the tissue, plasmolizing bacterial cells
Salting
anaerobic or partially anaerobic oxidation of carbohydrates, resulting in the production of alcohol or acids of several kinds (alcoholic, acetic, lactic acid)
Fermentation
jams and jellies
Sugar concentration/sugar preserves
Combination of 2 or more methods
Hurdle Technology
