Ice manufacturing

In 1748, William Cullen of the University of Glasgow in Scotland made the earliest demonstration of the man-made production of cold when he evaporated ether in a partial vacuum.

In 1805, Oliver Evans of Philadelphia, Pennsylvania, proposed a closed cycle of compression refrigeration. And in 1844, an American physician, John Gorrie, of Apalachicola, Florida built a refrigerator based on Oliver Evans' design to make ice to cool the air for his yellow fever patients.

He made ice without any natural form of cooling by vaporizing water at low pressure. In 1853, Alexander Twining was awarded US Patent 10221 for an icemaker. In 1855, James Harrison received a similar patent for an icemaker in Australia.

Most of the early ice plants were built in southern states. Following the Civil War, the South wanted to remain as independent as possible from the north.

The earliest machine method of producing ice in the southern Untied States was by the Ferdinand Carre aqua-ammonia absorption process as improved by Daniel L Holden of San Antonio, Frances V. DeCoppet of New Orleans, Harrison D, Stratton of Philadelphia and Thomas Rankin of Dallas.

The first cold storage warehouse in New York was built in 1865 which used brine for cooling.

In 1867, Andrew Muhl built an ice-making machine in San Antonio, Texas, to help service the expanding beef industry before moving it to Waco in 1871. In 1868 a ship’s cold air machine was used on board the Anchor line’s Circassion and Strathlkevan ships that transported meat from New York to Glasgow.

In 1880 ammonia was first used as a refrigerant and in 1882 the first plate freezer was developed.

By 1900, the United States has 766 ice plants. Still, the ice machine astounded many people. The huge blocks of mice made by ice companies in the early 1900s helped fuel the US seafood industry along the East Coats and the Gulf of Mexico.

Ice production is a large business. In 2002, there were 426 commercial ice-making companies in the United States, with a combined value of shipments of $595,487,000.
Ice manufacturing

History of chocolate coating

Chocolate assortment, confections bars coated with chocolate and chocolate cookies and cakes are all manufactured by the coating process known as chocolate enrobing.

Since it was discovered that food pieces could be coated with chocolate as a way of creating new and wonderful taste sensations, candy makers have accumulated a wide variety of shapes, sizes, textures and recipes for articles to be coated.

Until the early 1900s chocolates were coated by hand, or by automated batch techniques copying hand-dipping methods.

The first enrober is credited to Ernest Paul Frederic Magniez of France in 1901 and was produced by A Savy.

The early chocolate makers who started as manufacturers stayed manufacturers and were coaters as well. 

Swiss companies such as Nestle, Suchard, Lindt, Tobler, and Callier began as manufacturers and coaters with their special consumer candies and continued as both.
History of chocolate coating

Processing of sake in history

The koji process was developed centuries ago in the Far East and nowadays, is predominantly a starter culture and a source of enzymes for the saccharification of rice starch in the brewing of sake.

In ancient times, Chinese sake was made from malt and a koji mould variety. Koji performs the same function as malted barley does in a Western brewing regime.

In the earliest Japanese brewing, saccharification of rice was brought by chewing and spitting out the rice so that diastatic enzymes in saliva would break down the starches. By tradition, this method of preparation was carried out only by virgins and apparently survived until the early 20th century in Okinawa.

At the beginning of the 5h century, the Imperial Household and its government were the string driving force in culture and industry and they established many factories and monopolized the sake brewing.

Around 1200, sake manufacturing increased in Japan. By the 1500s, many of the same processes that are used today to manufacture sake had been perfected.

Commercial sake was pasteurized and it was written by Buddhist monk in 1568, three hundred years before the process developed by Louis Pasteur.

Due to the development of a vertical rice-polishing machine in 1933, the sake quality began to improve.
Processing of sake in history