The History of Food Processing

The History of Food Processing
The history of chilled and/or refrigerated foods dates to very early times. The first references are to the use of natural ice used to preserve food products for extended periods of time.

A patent for use of a commercial refrigeration process for first was registered in 1842. The use of refrigeration to reduce the temperature of food below the point of ice crystallization was developed by Birdseye in the 1920s.

The use of high temperature to produce safe food products dates to the 1790s in France. Napoleon Bonaparte offered a prize to scientist to develop preserved foods for the armies of France.

This offer lead to the research of Nicholas Appert and the commercial sterilization of foods.

In the 1860s, Louis Pasteur, working with beer and wine, developed the process of pasteurization.

All developments in food processing have similar and common origins. One common aspect was that of achieving and maintaining microbial safety in the product.

It was quite evident throughout history that foods without some form of preservation could create illness after consumption.

Considerable time elapsed after these observations before an association with the microbial quality of the product was established.

The second common factor associated with the history of food processing is the interest in extending the shelf life of the product.

In most situation, there is a desire on the part of the consumer to have an opportunity to acquire many of the seasonal commodities on a year round basis.
The History of Food Processing