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Pasteurized Milk -Japan
Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), 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 Endospore, 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 cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurized Milk -Japan
Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), 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 Endospore, 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 cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Safety
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 (later J & ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 preserving l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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, in 1812, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 preserva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Royal Society Of Chemistry
The Royal Society of Chemistry (RSC) is a learned society (professional association) in the United Kingdom with the goal of "advancing the chemistry, chemical sciences". It was formed in 1980 from the amalgamation of the Chemical Society, the Royal Institute of Chemistry, the Faraday Society, and the Society for Analytical Chemistry with a new Royal Charter and the dual role of learned society and professional body. At its inception, the Society had a combined membership of 34,000 in the UK and a further 8,000 abroad. The headquarters of the Society are at Burlington House, Piccadilly, London. It also has offices in Thomas Graham House in Cambridge (named after Thomas Graham (chemist), Thomas Graham, the first president of the Chemical Society) where ''RSC Publishing'' is based. The Society has offices in the United States, on the campuses of The University of Pennsylvania and Drexel University, at the University City Science Center in Philadelphia, Pennsylvania, in both Beijing a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis Pasteur Experiment
Louis may refer to: * Louis (coin) * Louis (given name), origin and several individuals with this name * Louis (surname) * Louis (singer), Serbian singer * HMS ''Louis'', two ships of the Royal Navy See also Derived or associated terms * Lewis (other) * Louie (other) * Luis (other) * Louise (other) * Louisville (other) * Louis Cruise Lines * Louis dressing, for salad * Louis Quinze, design style Associated names * * Chlodwig, the origin of the name Ludwig, which is translated to English as "Louis" * Ladislav and László - names sometimes erroneously associated with "Louis" * Ludovic, Ludwig, Ludwick Ludwick is a surname of German origin, and may refer to: * Andrew K. Ludwick (born 1946), American businessman *Christopher Ludwick (1720–1801), American baker * Eric Ludwick (born 1971), American baseball player * Robert Ludwick-Forster (born 19 ..., Ludwik, names sometimes translated to English as "Louis" {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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