Food preservation time line 1.1

A historical timeline for food preservation

1. Note: Presentation to 2 nd year food students on preservation of foods. NIFTEM, Sonepet , India If someone reading this presentation can update it with events I have missed email: [email protected]

2. FOOD PRESERVATION - A TIMELINE Nitin Desai, Ph.D [email protected] https://www.linkedin.com/in/nitin-desai-1bbb8036 Saoirse, LLC Consultants Florida, USA July 2016

3. “Food preservation is a method or process to extend the shelf-life of foods. The main objectives are to prevent food spoilage, maintain the aesthetic value - sensory properties (color, texture, flavor) and nutritional value of the stored food” “The preservation method or the process to be used would largely depend on the type of food – solid, semi-solid, liquid, living (fruits and vegetables) and the shelf-life needed”

4. Food Preservation has evolved over time…….. Let us construct a timeline and we will learn from the history about food preservation

5. A Timeline for Preservation of Foods Paleolithic/Mesolithic Age Hunters, Gatherers Before 10000 BC Around 10000 BC Neolithic Age Agricultural Based Life Mesopotamia 10,000BC Greece 7,000 BC India 5,000 BC Solar Drying of Grains, Spices, Fish Control Fire Heating, Smoking Of Foods

6. Around 2500 BC Excavations in Egypt at the Giza Pyramids. Show the presence of large bakery sites. Drying Grains, Milling into flour, Making/Baking flat breads National Geographic January, 1995 Around 2500 BC ca 30 BC Cleopatra used to have cucumber pickles Brining in salt Fermented cabbage – Sauerkraut in Germany and Kimchi in Far East - Korea Low pH, salt India - Mango Pickles

7. So far from our time line of food preservation we have learned the following: Heat and Smoke Solar Drying (Dehydration) Milling grains, Baking flat breads Brining (salt) and low pH (acidity)

8. 1800 AD Antoni Van Leeuvenhoek 1632 – 1723 Delft, Netherlands Microscopy, Biologist Father of Microbiology Hobby – grinding lenses Invented simple single lens microscope and first to observe unicellular organisms 500+ letters to Royal Society in UK including specimens First to observe large bacteria in saliva and other specimens 1650 AD Napoleon Bonaparte 1769 – 1821 France Emperor, Military Leader “An army marches on its stomach” In 1795 he offered 15,000 Francs to anyone who could invent new preserved food for his army

9. 1810 AD Nicholas Appert 1749 – 1841 France Confectioner, Chef Father of Canning Experimented with success and preserved soups, vegetables, juices, dairy products, jellies, jams, and syrups in glass jars, capping with cork and heating in a water bath. He won the prize and published “ The Art of Preserving Animal and Vegetable Substances” the first cookbook with preservation methods. Since 1942 IFT has an award recognizing lifetime achievement in food technology its called the Nicholas Appert award Food in sealed water bottles in water bath attained temp. 70-80⁰. In 1810 Peter Durand (British Inventor) patented the tin can. In 1900’s mass production of foods in tin cans started after the invention of the can opener! Note: Canning/Sterilization is accomplished at 121⁰C for 3 to 15 minutes at 15-20 psig pressure in an autoclave Canning became popular during World War I

10. 1860 1880 – 1910’s 1920 – 1930’s Louis Pasteur 1822 – 1885 France Chemist, Scientist, Inventor Fathers of Germ Theory Found that heating beer or wine killed most bacteria and prevented it from becoming sour. The process is known as pasteurization and is used to pasteurize milk, fruit juices, beer. HTST involves heating the product to 75⁰C for 15 secs. This heat treatment was sufficient to eliminate pathogenic bacteria and lower the count of spoilage causing bacteria Development of Vapor Compression systems using Ammonia leads to the development of Refrigeration for foods. Dairy Products – milk, butter, cheese Fruits and Vegetables Juices stored at 3 - 5⁰C. 1930 GE develops the first home electric refrigerator. Frigidaire introduces CFC’s safer and cheaper refrigerator. Soon 50% households is US own refrigerators. Clarence Birdseye 1886 – 1956 USA Inventor, Entrepreneur Started the Birds Eye Frozen Company Had 26 varieties of frozen products – Frozen meats, oysters, filet of fish, spinach, peas, fruits berries. Temperature -10⁰C inhibits growth of microorganisms REFRIGERATION

11. So far from our time line of food preservation we have learned the following: Heat and Smoke Solar Drying (Dehydration) Milling grains, Baking flat breads Brining (salt) and low pH (acidity) Canning Pasteurization Refrigeration Freezing

12. 1930’s 1940’s Alexander Fleming 1816 – 1888 UK Bacteriologist, Immunologist Nobel Prize 1945 Fleming discovered the antibiotic penicillin. Chain, Florey and Heatley worked on purification, stabilization and manufacture of penicillin. Since World War II millions of lives have been saved using penicillin. 1950’s research was conducted on use of antibiotics to preserve foods. Spray Drying Technology Patents filed in 1870’s but large scale manufacture started in 1940’s Milk powders, starch and starch derivatives, proteins, gums, encapsulated flavors, spices, vitamins, enzymes, sweeteners, colors SPRAY DRYING

13. 1950’s Food Irradiation the application of ionizing radiation to food. Application of Gamma rays emitted from radioactive forms of Cobalt 60 or Cesium 137. Does not produce radio activity. Meats, sea-foods, fresh fruits, vegetables, eggs, seeds, spices and seasonings. Used in several Space program foods. Food Irradiation is also known as “Cold Pasteurization” FOOD IRRADIATION International Symbol for Irradiation A low dosage of irradiation is used to: Inhibit sprouting, Delay ripening of fruits and stop insect infestation Permitted in 60 countries and approximately 500,000 tons are processed annually. Most countries allow the irradiation of herbs, spices and seasonings, fruits and vegetables and meat and poultry

14. 1960’s It is a process where a sterile (aseptic) product is placed in a sterile container and sealed. The first aseptic processing plant was in Switzerland in 1961 for milk. UHT 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, irradiation. Aseptic containers can be from several liters – Bag-In-Box to millions liters for shipping containers. ASEPTIC PROCESSING

15. 1970’s 1975 Microwave Technology Non-ionizing microwave radiation at frequency near 2.45 Ghz and wavelength 12 cm are produced in a cavity magnetron Industrial applications – pasteurization of fresh pasta. Drying and baking applications. House hold use of microwave ovens to heat foods is the most common use for microwaves MICROWAVE TECHNOLOGY SOUS-VIDE Sous-vide is French meaning under vacuum. In this method food is sealed in evacuated plastic bags and immersed in a water batch at 55 - 60⁰C for 1 to 4 hours. The purpose is to cook the food evenly without overcooking the outside. Sous-vide is used in gourmet restaurants in Europe and USA. Gourmet food companies sel sous-vide products. Small market.

16. 1978 Retort Pouch Technology was a joint effort of US Natick Labs, Reynolds Metals Co. and Continental Flexible Packaging Co. Developed for the Army as Meals or Ready-To-Eat (MRE’s). The invention received the IFT Industrial Achievement Award 1978 Process is similar to canning the pouches are filled with food and sealed. Heated in retort to 116-121⁰C for several minutes ensure kill of Clostridium botulinum spores Variety of foods and drinks can be made. Armed forces, Space and Consumer Foods The DFRL, Mysore has developed this technology in India and companies can license the technology RETORT POUCH TECHNOLOGY

17. 2000 and beyond – the future High Pressure Technology Ohmic Heating 3-D Printing Technology Natural Preservatives Driving factors: Cost – Process, Raw Material Availability Natural Nutrition Space Travel Adapting new technologies from other fields

18. Methods/Process for Food Preservation Heat and Smoke Solar Drying (Dehydration) Milling grains, Baking flat breads Brining (salt) and low pH (acidity) Canning Pasteurization Refrigeration Freezing Antibiotics Spray Drying Irradiation Microwave Aseptic Processing Retort Pouch Technology Food Additives not on the timeline In most of the methods/process there is one common theme..it’s HEAT