Pasteurisation
In food processing, pasteurization ( also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process. Pasteurization 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 for food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat was applied using a heat exchanger or the direct or indirect us ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Dairy
A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also describe a dairy farm or the part of a mixed farm dedicated to milk for human consumption, whether from cows, buffaloes, goats, yaks, sheep, horses or camels. The attributive ''dairy'' describes milk-based products, derivatives, and processes, and the animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or 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. The word ''dairy'' comes from an Old English word for ''female servant'', as milking was historically done by dairymaids. Terminology Terminology differs between countries. In the United States, for ex ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Pasteurized Milk -Japan
In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. Pasteurization 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 for food preservation and food safety. By the year 1999, most liquid products were heat treated in a co ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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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 (steamboat), 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 Shortly before 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 preser ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the Environmental impact of agriculture, environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing wi ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Pascalization
Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch (340 MPa, 3.4 kbar) may be applied for approximately fifteen minutes, leading to the inactivation of yeast, mold, vegetative bacteria, and some viruses and parasites. Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman. Depending on temperature and pressure settings, HPP can achieve either pasteurization-equivale ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Tin Can
A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), or can is a container made of thin metal, for distribution or storage of goods. Some cans are opened by removing the top panel with a can opener or other tool; others have covers removable by hand without a tool. Cans can store a broad variety of contents: food, beverages, oil, chemicals, etc. In a broad sense, any metal container is sometimes called a "tin can", even if it is made, for example, of aluminium. Steel cans were traditionally made of tinplate; the tin coating stopped the contents from rusting the steel. Tinned steel is still used, especially for fruit juices and pale canned fruit. Modern cans are often made from steel lined with transparent films made from assorted plastics, instead of tin. Early cans were often soldered with neurotoxic high-lead solders. High-lead solders were banned in the 1990s in the United States, but smaller amounts o ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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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 food (from vegetable or animal sources) 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 o ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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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. The jaws are often flat but may have grooves, adapt to the shape of the workpiece or be custom made. A vise grip is not a vise but a pair of lever-actuated locking pliers. Etymology The etymology of ''vise'' can be tracked via Middle English ''vys'' Anglo-French ''vyz'' from Latin ''vitis'' "vine". The tight grip of the mechanical device was likened to that of the twines of the plant. 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 ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Massy, Essonne
Massy () is a Communes of France, commune in the southern suburbs of Paris, France. It is located 14.7 kilometres (9.1 mi) from the Kilometre Zero, center of Paris. Population Massy underwent rapid development within a short period of time, transforming from a large borough of 6,000 inhabitants in 1950 to a town exceeding 37,000 inhabitants in 1968. Since then, its population of around 40,000 has remained relatively stable. Its population grew again after 2000 because of new constructions. The inhabitants of Massy are known as ''Massicois''. Transport Massy is served by two interchange stations on Paris RER B, RER line B and RER C, RER line C: and . There is also a TGV station, called , which is adjacent to Massy – Palaiseau station and is one of only three specially-built TGV stations in the suburbs of Paris (the two others are at Disneyland Resort Paris and at Charles de Gaulle Airport). History The etymological origin of Massy is still very dubious. This na ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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French Franc
The franc (; , ; currency sign, 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 French livre, decimal form) in 1795. After two centuries of inflation, it was Redenomination, 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 franc ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Nicolas Appert
Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation. Appert, known as the " father of food science", 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 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 ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |