The method can be trace back to prehistoric times and was used by the Aztecs and Eskimo for preserving foodstuffs. The Peruvian Incas who lived in the high altitudes of the Andes also known the basic of freeze drying food. The Incas stored some of their food crops, including potatoes, on the mountain heights.
Toward the end of the 1880s the process was used in laboratory scale and the basic principles understood at that time.
Freeze drying was first carried out by Altmann, who freeze-dried organ pieces in 1890. In 1932, Gersh designed an effective vacuum plant for freeze drying of histological preparations.
One of the experimenters with freeze drying food was American inventory George Speri Sperti of the St. Thomas Institute for Advanced Studies.
During World War II, freeze drying was for the preservation of biological samples such plasma It was used for preserving biological specimens in Sweden in the 1930s and for human blood in World War II.
Soon afterwards freeze drying was applied to foods and gained momentum in the food industry starting in the 1950’s.
In 1964, Nestle developed an improved method of producing instant coffee by freeze drying. Today, several other coffee producers use similar process of preservation.
Freeze drying or lyophilization is a drying process, in which the solvent and /or the medium of suspension is crystallized at low temperature and thereafter sublimated from the solid state directly into the vapor phase.
History of freeze drying process
The history of food processing centers on the transformation of raw ingredients into food or various food forms. This tradition can be traced back to ancient times, specifically the prehistoric era, where early processing techniques like roasting, smoking, steaming, fermenting, sun drying, and preserving with salt were utilized. Without a doubt, food processing stands as one of humanity's oldest practices, dating back to time immemorial.
Pages
Thursday, July 4, 2013
Popular Posts
-
The first working combine was the invention of Hiram Moore and John Hascall of Kalamazoo County. Michigan, who tested it in the late 1830s. ...
-
When World War I ended in 1918, many soldiers returned home to the United States— bringing their hunger for donuts. Adolph Levitt, an immigr...
-
Prior to the development of refrigeration and cooling technologies, large quantities of salt were added to meats for long term preservation....
-
Neolithic Egyptians developed bread from emmer, barky, and even a type of millet. The grain was stored in beehive-shape silos until needed...
-
Kneading is the process of making the still paste of flour and water for being afterwards baked into bread. According to Plenius the old Rom...