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Pasteurised
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirec ...
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Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on a dedicated dairy farm and milk or in a section of a multi-purpose farm (mixed farm) that is concerned with the harvesting of milk. As an attributive, the word ''dairy'' refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry. Terminology Terminology differs between countries. In the United States, for example, an entire dairy farm is commonly called a "dairy". The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "p ...
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Shelf Life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tyres, batteries, and many other perishable items. In some regions, an advisory ''best before'', mandatory ''use by'' or ''freshness date'' is required on packaged perishable foods. The concept of expiration date is related but legally distinct in some jurisdictions. Background Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. Accord ...
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Pasteurized Milk -Japan
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirec ...
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Plate Heat Exchanger
A plate heat exchanger is a type of heat exchanger that uses metal plates to transfer heat between two fluids. This has a major advantage over a conventional heat exchanger in that the fluids are exposed to a much larger surface area because the fluids are spread out over the plates. This facilitates the transfer of heat, and greatly increases the speed of the temperature change. Plate heat exchangers are now common and very small brazed versions are used in the hot-water sections of millions of combination boilers. The high heat transfer efficiency for such a small physical size has increased the domestic hot water (DHW) flowrate of combination boilers. The small plate heat exchanger has made a great impact in domestic heating and hot-water. Larger commercial versions use gaskets between the plates, whereas smaller versions tend to be brazed. The concept behind a heat exchanger is the use of pipes or other containment vessels to heat or cool one fluid by transferring heat betwe ...
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Bryan Donkin
Bryan Donkin FRS FRAS (22 March 1768 – 27 February 1855) developed the first paper making machine and created the world's first commercial canning factory. These were the basis for large industries that continue to flourish today. Bryan Donkin was involved with Thomas Telford's Caledonian Canal, Marc and Isambard Brunel's Thames Tunnel, and Charles Babbage's computer. He was an advisor to the government and held in high esteem by his peers. Early life Raised in Sandhoe, Northumberland, his father was a surveyor and land agent. Donkin initially began work in the same business, and worked from September 1789 to February 1791 as bailiff at Knole House and estate for the Duke of Dorset. Career While working for the Duke of Dorset, Donkin consulted the engineer John Smeaton, an acquaintance of his father, as to how he could become an engineer. At Smeaton's advice in 1792 he apprenticed himself to John Hall in Dartford, Kent, who had founded the Dartford Iron Works (late ...
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Canning
Canning is a method of food preservation in which food is processed and sealed in an airtight container ( jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the '' Bertrand'', a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. History and development French origins During the first years of the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preservi ...
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Tin Can
A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), steel packaging, or can is a container for the distribution or storage of goods, made of thin metal. Many cans require opening by cutting the "end" open; others have removable covers. They can store a broad variety of contents: food, beverages, oil, chemicals, etc. Steel cans are made of tinplate (tin-coated steel) or of tin-free steel. In some dialects, even aluminium cans are called "tin cans". Steel cans are highly recyclable, unlike materials like plastic, with around 65% of steel cans being recycled. History The tin canning process was conceived by the Frenchman Philippe de Girard, who got a British merchant Peter Durand to patent the idea in 1810. The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert. Durand did not pursue food canning, but, ...
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Peter Durand
Peter Durand (21 October 1766 – 23 July 1822) was an English merchant who is widely credited with receiving the first patent for the idea of preserving food using tin cans. The patent (No 3372) was granted on August 25, 1810, by King George III of the United Kingdom. The patent specifies that it was issued to Peter Durand, a merchant of Hoxton Square, Middlesex, United Kingdom, for a method of preserving animal food, vegetable food and other perishable articles using various vessels made of glass, pottery, tin or other suitable metals. The preservation procedure was to fill up a vessel with food and cap it. Vegetables were to be put in raw, whereas animal substances might either be raw or half-cooked. Then the whole item was to be heated by any means, such as an oven, stove or a steam bath, but most conveniently by immersing in water and boiling it. The boiling time was not specified, and was said to depend on the food and vessel size. Neither was the patent clear on the prese ...
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Vise
A vise or vice (British English) is a mechanical apparatus used to secure an object to allow work to be performed on it. Vises have two parallel jaws, one fixed and the other movable, threaded in and out by a screw and lever. A vise grip is not a vise but a pair of lever-actuated locking pliers. Types Face A face vise is the standard woodworking vise, always securely attached to a workbench flush with its work surface. Its jaws are made of wood or metal, the latter usually faced with wood, called cheeks, to avoid marring the work. The movable jaw may include a retractable dog to hold work against a bench dog. A "quick-release" woodworker's vise employs a split nut that allows the screw to engage or disengage with a half-turn of the handle. When disengaged the movable jaw may be moved in or out throughout its entire range of motion, vastly speeding up the process of adjustment. Common thread types are Acme and buttress. Traditional woodworking workbench vises are c ...
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French Franc
The franc (, ; sign: F or Fr), also commonly distinguished as the (FF), was a currency of France. Between 1360 and 1641, it was the name of coins worth 1 livre tournois and it remained in common parlance as a term for this amount of money. It was reintroduced (in decimal form) in 1795. After two centuries of inflation, it was redenominated in 1960, with each (NF) being worth 100 old francs. The NF designation was continued for a few years before the currency returned to being simply the franc. Many French residents, though, continued to quote prices of especially expensive items in terms of the old franc (equivalent to the new centime), up to and even after the introduction of the euro (for coins and banknotes) in 2002. The French franc was a commonly held international reserve currency of reference in the 19th and 20th centuries. Between 1998 and 2002, the conversion of francs to euros was carried out at a rate of 6.55957 francs to 1 euro. History The French Franc ...
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Nicolas Appert
Nicolas Appert (17 November 1749 – 1 June 1841) was the French inventor of airtight food preservation. Appert, known as the "father of Food Science", was a confectioner. Appert described his invention as a way "of conserving all kinds of food substances in containers". Early life Appert was born in Châlons-en-Champagne, the ninth of eleven children. His family ran an inn in the town and he worked in the family business until the age of twenty, when he opened a brewery with one of his brothers. He then served as head chef to Christian IV, Count Palatine of Zweibrücken for thirteen years. Appert was a confectioner and chef in Paris from 1784 to 1795. During this period, he married Elisabeth Benoist and the couple had four children. Appert was active during the French Revolution and even took part in the execution of King Louis XVI. However, he fell under suspicion during the subsequent Reign of Terror and was arrested in April 1794, but he was able to avoid being executed him ...
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Lazzaro Spallanzani
Lazzaro Spallanzani (; 12 January 1729 – 11 February 1799) was an Italian Catholic priest (for which he was nicknamed Abbé Spallanzani), biologist and physiologist who made important contributions to the experimental study of bodily functions, animal reproduction, and animal echolocation. His research on biogenesis paved the way for the downfall of the theory of spontaneous generation, a prevailing idea at the time that organisms develop from inanimate matters, though the final death blow to the idea was dealt by French scientist Louis Pasteur a century later. His most important works were summed up in his book ''Experiencias Para Servir a La Historia de La Generación De Animales y Plantas'' (''Experiences to Serve to the History of the Generation of Animals and Plants''), published in 1786. Among his contributions were experimental demonstrations of fertilisation between ova and spermatozoa, and ''in vitro'' fertilisation''.'' Biography Spallanzani was born in Scandian ...
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