Who invented the process of packed food?

Answer 1

The canning process dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his armies fed, offered a cash prize to whoever could develop a reliable method of food preservation. Nicholas Appert conceived the idea of preserving food in bottles, like wine. After 15 years of experimentation, he realized if food is sufficiently heated and sealed in an airtight container, it will not spoil. An Englishman, Peter Durand, took the process one step farther and developed a method of sealing food into unbreakable tin containers, which was perfected by Bryan Dorkin and John Hall, who set up the first commercial canning factory in England in 1813. As more and more of the world was explored, and as provisioning armies took on greater importance, the demand for canned foods grew. Thomas Kensett, who emigrated to the United States, established the first U.S. canning facility for oysters, meats, fruits and vegetables in New York in 1812. More than 50 years later, Louis Pasteur provided the explanation for canning's effectiveness when he was able to demonstrate that the growth of microorganisms is the cause of food spoilage.

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When we crave fresh fruits and vegetables in the middle of winter, we can thank Clarence Birdseye for the next best thing. Clarence Birdseye invented, developed, and commercialized a method for quick-freezing food products in convenient packages and without altering the original taste. While Clarence Birdseye has become a household name, his process has evolved into a multi-billion dollar industry.

Clarence Birdseye was born in 1886 in Brooklyn, New York A taxidermist by trade, but a chef at heart, Clarence Birdseye wished his family could have fresh food all year. After observing the people of the Arctic preserving fresh fish and meat in barrels of sea water quickly frozen by the arctic temperatures, he concluded that it was the rapid freezing in the extremely low temperatures that made food retain freshness when thawed and cooked months later.

In 1923, with an investment of $7 for an electric fan, buckets of brine, and cakes of ice, Clarence Birdseye invented and later perfected a system of packing fresh food into waxed cardboard boxes and flash-freezing under high pressure. The Goldman-Sachs Trading Corporation and the Postum Company (later the General Foods Corporation) bought Clarence Birdseye’s patents and trademarks in 1929 for $22 million. The first quick-frozen vegetables, fruits, seafoods, and meat were sold to the public for the first time in 1930 in Springfield, Massachusetts, under the tradename Birds Eye Frosted Foods®.

Answer 2

Packed food is the result of a process known as "Pasteurisation" which involves heating of food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. However, the heating process kills all of the helpful 'living food' enzymes as well. The process was named after its inventor, French scientist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862.

Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead, pasteurization aims to achieve a "log reduction" in the number of viable organisms, reducing their number so they are unlikely to cause disease (assuming the pasteurized product is refrigerated and consumed before its expiration date). Commercial scale sterilization of food is not common, because it adversely affects the taste and quality of the product.

Answer 3

Packing of food started with "PADHEYAM" as back as cooking food at dwelling place. The late returnees would take with them PADHEYAM (packed food) for on the way use, or use at aggricultural land - working place.

Answer 4

CLARENCE BIRDSEYE is the person who invented the process of packed/frozen food..

Answer 5

it happened when the industrial revolution kicked off and things were getting mass produced!

Im not sure if it was one single person who came up with the idea...but rather people or companies in general who realised the demand for fast packaged goods

Answer 6

Visit
www.foodreference.com

Answer 7

Bottling

During the early Revolutionary Wars, the notable French newspaper Monde, prompted by the government, offered a hefty cash award of 12,000 Francs to any inventor who could come up with a cheap and effective method of preserving large amounts of food. The massive armies of the period required regular supplies of quality food, and so preservation became a necessity. In 1809, the French confectioner Nicolas François Appert developed a method of vacuum-sealing food inside glass jars. However, glass containers were unsuitable for transportation.
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Tinning



Glass jars were replaced with cylindrical tin or steel cans. Tin-openers were not to be invented for another thirty years — at first, soldiers had to cut the cans open with bayonets. The French Army began experimenting with issuing tinned foods to its soldiers, but the slow process of tinning foods and the even slower development stage prevented the army from shipping large amounts around the Empire, and the war ended before the process could be perfected. Unfortunately for Appert, the factory which he had built with his prize money was burned down in 1814 by Allied soldiers invading France. Following the end of the Napoleonic Wars, the process was gradually put into practice in other European countries and in the United States. Based on Appert's methods of food preservation the packaging of food in sealed airtight tin-plated wrought-iron cans was first patented by an Englishman, Peter Durand, in 1810. Initially, the canning process was slow and labour-intensive, making the tinned food too expensive for ordinary people to buy. However, increasing mechanisation of the process, coupled with a huge increase in urban populations across Europe, resulted in a rising demand for tinned food. Early methods employed poisonous lead solder for sealing the tins, which had disastrous consequences for the 1845 Franklin expedition to the Arctic ocean.

A number of inventions and improvements followed, and by the 1860s, the time to process food in a can reduced from six hours to 30 minutes. Thomas Kensett established the first U.S. cannery for oysters, meats, fruits and vegetables in New York in 1812 and also patented an improved tin canister method. Urban populations in Victorian era Britain demanded ever-increasing quantities of cheap, varied, good-quality food that they could keep on the shelves at home without having to go to the shops every day for fresh produce. In response, companies such as Nestlé, Heinz, and others emerged to provide shops with good-quality tinned food for sale to ordinary working class city-dwellers. Demand for tinned food skyrocketed during the First World War, as military commanders searched for cheap, high-calorie food which could be transported safely, would survive trench conditions, and which would not spoil in between the factory and the front lines. Complete meals in a tin appeared in 1916, but throughout the war soldiers generally subsisted on very low-quality tinned foodstuffs, such as the British "Bully Beef" (cheap corned beef) and Pork and Beans produced by the MacConnaughy Corporation. Shortages of tinned food in the British Army in 1917 led to the government issuing cigarettes and even amphetamines to soldiers to suppress their appetites. After the war, companies that had supplied tinned food to national militaries improved the quality of their goods for sale on the civilian market. Canned foods were soon commonplace. Today, tin-coated steel is the material most

Answer 8

I KNOW WHO STARTED IT IN INDIA DURING WORLD WAR 2 THE MTR COMPANY PROVIDED FOOD TO SOLDIERS IN PACKED FOOD THATS AL I KNOW

Answer 9

it was invented in europe but exactly who invented is been unknown

Answer 10

I believe that our indians trdition is not like this .this is purely imported by british countries.it is not good for the health also.