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Overview
Continuous evolution evidence dating back to 20,000 years ago. Drastic improvements only happening in the last 200 years. Science during this period (18th and 19th centuries) heavily influenced preservation and the food industry.
Preservation Effects
Permitted less nomadic travels Communities, civilizations established Expeditions were extended in time and routes Increasing populations had better supplies of foods Helped eliminate food borne diseases Supplies could last throughout seasons, extending life expectancies.
Preservation Methods
Egyptian Preservation
Most of the preservation used in Egypt focused on grains and cereals. Methods used were primarily storage and drying. Storage of grains important in fear of the Nile not flooding regularly and crops not being nourished. Storage facilities were located throughout communities for distribution. The storage and drying processes provided distinguished jobs.
Egyptian Preservation
Beer was a common staple of the Egyptian diet. Evidence of beer dates back to 4000 B.C. Breweries and bakeries were complex structures. Wine was produced as well, only for the elite. Fish and meats were also preserved, by drying and some salting. First area to demonstrate the use of sweeteners, such as honey in their diets and foods.
Mesopotamian Preservation
Earliest wine making evidence- dating back to 6000 B.C. This viticulture spread to Egypt. Writing first developed in this region in the late 4th century B.C.
Evidence of ration lists, food distributions and granary inventories. Narratives passed on about preservation methods.
Mesopotamian Preservation
tannur ovens
Beehive shape, stood upright Made of out clay and gypsum Withstand temps up to 850C Used to cook grains and breads.
Fish was commonly dried, smoked, and pressed for oils. The early beer and wine added important proteins and nutrients to the diets since the beverages were very low in alcoholic content
Early Methods
The early methods of brewing, baking, and winemaking created products that allowed trades and commerce. Storage of grains added tetracyclines to the diets, which probably helped resist many diseases and infections. The preserved products also introduced proteins and vitamins into the diets.
Pompeii- jars of fruit preserved in honey. Rome- first preserved ham Vikings laid fish in the riggings of their ships to let sea wind dry their fish. Early North American Indians- pemmican
Remove fat, cook meat, then grind fat and meat into a paste. Prevented deterioration. Important for fur traders during the 17th , 18th , 19th centuries.
During the 17th and 18th centuries, new ingredients were being created. Imported spices and sugars increased the variety of foods. The 18th century created a shift in food preservation from a necessity for survival to a desire for delicacies. 1735- botulism first recognized (from sausage use) Food preservation methods used were not effective enough for long term use. Better methods were needed for safer food consumption. Switch from primitive methods used to flavor foods to newer scientific techniques that removed life from food.
Starvation, malnutrition
Agricultural machinery improving- fertilizers developed Extensions of railways and transportation systems. In America, no commercial food preservation. During and after the Civil War, United States was producing 500,000 tons of preserved foods per year. Microbial causes of deterioration and disease were being discovered. Food technology was being seen in a more scientific way.
Spallanzani
Did not believe in spontaneous generation (the common idea during the 18th century) Did not believe that animalcules rose from dead substances. Instead of corking glass vessels, he sealed vessels containing soup with glass. After boiling each vessel for periods of time, he removed to let cool for a while an then observed. Vessels that had been sealed with glass and boiled for an hour showed no animalcules; vessels that had been sealed and boiled for a few minutes still showed microbes. He realized that the animalcules got into the soups from the air, not by spontaneously generating. He also recognized that heating or cooking substances for longer periods of time was better to kill microorganisms.
Nicolas Appert
During the late 18th century, there was a great demand for better preservation methods for naval expeditions. Scurvy was a prominent disease. Appert not a trained scientist. Appert designed a method to heat and seal foods for bottling and canning. Worked on his process for years before opening a factory in 1795.
Apperts process
Steps:
Cook (boil) the food. Bottle food in appropriate vessel. Cork vessel. Water-bath to boil vessel with product. Remove product after set period of time and let cool.
Apperts process
Recognized excluding air was critical. Created strong corks that supported inside and outside of bottle. Created a glue out of isinglass to join pieces of cork together, creating large and strong corks to withstand heat and pressure. Created a luting of quick lime and water. Smeared on top of corks to prevent air from entering the bottles. Only used glass bottles with wide necks to permit many foods. Bottles had rims or rings so lids could be placed on top. Stand up bottles for easy storage and packaging.
Apperts process
Meats Gravies Fish Vegetables peas, onions, asparagus, spinach, etc. Fruits currants, cherries, nectarines, etc. Milk, eggs, cream
Apperts process
After 7 years of factory work, Appert sent out samples of his products for the navy. Received great success. In each bottle and at little cost is a glorious sweetness that recalls the month of May in the heart of winter.
~Grimond de la Reynire (Thorne, 1986, pg. 30)
Louis Pasteur
Did not believe in spontaneous generation. Believed that particles in the air cause contamination. Developed a swan-neck flask to exclude air. After boiling yeast soups in these flasks, he observed no contaminants. Baffled naturalists and chemists of the time who believed in spontaneous generation.
Pasteur
Later worked with yeasts and diseases in wines. Believed that heating wines after fermentation processes were completed would kill microbes. Heating the wines quickly to 130F displayed no microbes or unpleasant flavors. This process is now known as pasteurization. Success and immediately used in the food industry. Used in beer, milk, wine and vinegar making. Helped set precautions to avoid spoilage of food products. Opened the door for microbial research, especially in the food industry.
Canning
Canning gained popularity after the Civil War. English immigrant, William Underwood, introduced canning to America. John L. Mason invented his famous canning jar in 1858.
Mass productions were available for home and commercial use. Revolutionized the way people all over the world ate. United States consume more than 200 million cans of food and drink each day!
Clarence Birdseye
Discovered at home in Canada, foods left in the ice had better flavors than others. Experimented with different foods and freezing times. Quickly freezing foods helped retain flavor and quality. Developed a method to freeze:
Metal plates soaked in calcium chloride brine and chilled. Food packed between the plates.
Birdseye
1930- first Birdseye freezer introduced in Massachusetts. Birdseye developed many different freezers for domestic and commercial use.
Preservation Today
Preservation Today
New food borne pathogens being discovered. Greater need for safer home and commercial preservation methods. Clostridium botulinum most famous microorganism in food industry. Listeria monocytogenes recent pathogen
Preservation Today
Canning Freezing
Conclusions
Before 18th and 19th Centuries: long term preservation was non-existent or unsuccessful.
Traveling, expeditions, and foods were limited by the scientific knowledge and processes.
Nutritional diseases declined. Foods can be supplied all over. Traveling easier and more applicable. Less deterioration or spoilage of foods.