GENIUS INDUSTRIES

History of Technology

Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (Loss of Quality, edibility or Nutritive value) caused or accelerated by micro oragnisms. It includes the process that inhibit visual deterioration, such as the enzymatic browning.
Different food preservation techniques have different impacts on the quality of the food.

Up to 6000 BCE, human invented food preservation methods like cooking over fire, drying under sun, and also built granary.

Canning process discovered in 19th Century by Nicholas Apert to feed the French Army during war.
In 1784, first artificial refrigeration system created by William Cullen.
During second world war, Team of scientists generated first freeze drying system to extend shelf life of food. This helped to solders to survive in the war field.

The aim of all these efforts was to preserve the food. The food spoilage mainly occurs in the following ways:

• Microbiological – Microorganism growth, toxin production, off flavor
• Enzymatic – Color change, browning, off flavor
• Chemical – Flavor loss, nutrient loss, oxidation, rancidity
• Physical – Collapse, crystallization, shrinkage
• Mechanical – Skin cracking, pressure damage

Because of food preservation perishable foods have been made available year round, This helps to make available the food where it is not grown. Food preservation makes transportation easier. It reduces the waste.