(PART 2) Introduction and History of Food Preservation Flashcards
(63 cards)
The first extensive use of ice in transporting meat at sea was begun; steam pressure cookers or retorts were introduced
1874
The first successful cargo of frozen meat went from Australia to England
1878
The pasteurization of milk begun in Germany
1880
He was the first to note the destructive effects of ozone on spoilage bacteria
Krukowitsch (1882)
A mechanical process of drying fruits and vegetables was carried out by an American
A.F. Spawn (1886)
The commercial pasteurization of milk begun in the US; Mechanical refrigeration for fruit storage begun in Chicago
1890
The Certified Milk movement was begun by (?) in New Jersey
H.L. Coit (1893)
The first bacteriological study of canning was made by (?)
Russell (1895)
They (?) isolated and named one of the yogurt bacteria, “Lactobacillus bulgaricus”; The role of acetic acid bacteria in the cider population was noted by B. TP. Barker
E. Metchnikoff and co-workers (1907)
This was given official sanction by the US as a preservative in certain foods
Sodium benzoate (1908)
The quick freezing of foods was achieved in Germany by (3)
R. Plank, E. Ehrenbaum, and K. Reuter (1916)
In the US, he began to work on the freezing of foods for the retail trade; (?) was issued a patent for preserving fruits and vegetables under carbon dioxide (CO2)
Clarence Birdseye (1917); Franks (1917)
They (2) published the first systematic study of spore heat resistance above 212°F; The “general method” for calculating thermal processes was published by (?), Bohart, Richardson, and Ball; the method was simplified by CO. Ball in 1923.
Bigelow and Esty (1920)
They (2) established z=18°F for Clostridium botulinum spores in the phosphate buffer.
Esty and Meyer (1922)
The first commercial use of controlled atmosphere storage of apples was made in Europe
1928
GE develops the first home electric refrigerator, Frigidaire introduces CFC’s safer and cheaper refrigerator
1930
Spray drying technology was started in the commercial scale for milk, starch, and starch derivatives, proteins, gums, encapsulated flavors, spices, vitamins, enzymes, and sweeteners
1940
He was the first to employ the use of ionizing radiation to preserve hamburger meat
B.E. Proctor (1943)
The D value concept came into general use, the use of ionizing radiation to food was introduced
1950
The antibiotic nisin was patented in England for use in certain processed cheeses to control clostridial effects
1954
This was approved for use as food preservative; The antibiotic chlortetracycline was approved for use in fresh poultry (oxytetracycline followed a year later). Approval was rescinded in 1966
Sorbic Acid (1955)
The first aseptic processing plant was established in Switzerland for milk. UTH or flash heating process 146⁰C for sec/min is used to sterilize fluid foods
Typical containers are laminates of paper, LDPE, and aluminum. Containers are sterilized using peroxide, live steam, and irradiation
1961
The first commercial facility designed to irradiate foods was planned and designed in US, the second became operational in 1992 in Florida
1962
A French term meaning under vacuum. In this method, food is sealed in evacuated plastic bags and immersed in a water
Sous-vide
