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Ph.D. Education ±Chemistry Education UP Open University

FOOD PRESERVATION Greatest Contributors to the Advancement of Food Preservation Sample Food Packaging Flowchart
He found out that the exclusion of air and the application of heat were
the major factors in keeping the foods in his experiments from spoiling

François (Nicolas) Appert

He discovered that diseases in wine are caused by microorganisms

that can be destroyed by heating the wine to 55 oC for a few minutes

Hall designed the nitrite and nitrate within the table salt in a way that
the sodium chloride could dissolve into the meat and preserve it.
Lloyd Augustus Hall Chemical Structure of Common Modern Food Preservatives

An Englishman who made a huge impact on the world of food

preservation in 1810 with his invention, the iron and the tin can.
He intended to store away and preserve food in these cans. He
received a patent for his invention from King George III.
Sorbic Acid (C6H8O2) and its salts, Benzoic Acid and Derivatives
Inhibits fungal growth ; jams, beer, preserved fruit, pickles, fruit juices, dessert
Peter Durand useful as a preservative in cheese as well as other produce such as sauces and syrups, gum, frozen dairy produce, soft
wine, cosmetics and pharmaceuticals.
sweets, cordials, and sugar substitutes.

Early Methods of Food Preservation

In 1805 , he developed the first refrigeration machine.
Mesopotamian Preservation Egyptian Preservation

Acetic Acid and its Salts Formic Acid and its Salts
Oliver Evans Used in pickles, chutneys, sauces, fish fingers, butter, Formic acid is used in food preservation, as well
margarine, cooking oil, processed cheese and curry as manufacture of leather and latex rubber. It
(desciption) powder occurs naturally in ants, but is manufactured
from carbon monoxide and exists in resonance
Jacob Perkins was the man to first create a mechanical refrigerator forms. Formic Acid is a diuretic.
and pick up where Oliver Evans left off. The year was 1834.

Early European Preservation Sulfur Dioxide

used as an anti bacterial agent in wine, as a bleaching
agent for flour, and even to fumigate fruit and
Jacob Perkins vegetables to extend their shelf life by killing micro
organisms on their surfaces.

He invented the thermos in 1892. Thermoses are bottles that

keep the liquid you put into it the same temperature for Nitrites and Nitrates
longer amounts of time

North American Preservation Asian Preservation Potassium Nitrite Sodium Nitrate

James Dewar (saltpetre)

Modern Methods of Preserving Foods
In 1924 Birdseye launched General Seafoods to sell frozen fish. Two years
later he introduced a quick freeze double-plate machine and in 1930, the
first retail frozen products were introduced to consumers in Springfield,
Mass. During an expedition to Labrador, young Birdseye observed native
fishermen freezing their catch by throwing it on surface ice. The fish were
frozen quickly in the frigid air, and Birdseye recognized that the speed of
freezing prevented frost damage. He later observed that slowly frozen food Sodium Nitrite Potassium Nitrate
created large ice crystals, whereas rapid freezing retained close to the Clarence Birdseye
original flavor and texture

What Was the Impact of the Early Development in Food Preservation?

Drying Equipments Used For Food Preservation
Chemicals
Permitted less nomadic travels
Refrigeration
Communities, civilizations established
Canning/Packaging
Expeditions were extended in time and routes
Radiation
Increasing populations had better supplies of foods
The last three methods are current practices, developed and modified in the
last two centuries. Helped eliminate food borne diseases

Supplies could last throughout seasons, extending life

expectancies.