FOOD TECHNOLOGY
Early to scientific research in food technology concentrated mainly on food preservation. In 1810 Nicolas Appert's in the canning process was a decisive event. The process was not called canning then and appert did not know the principle on which his process worked but canning had a major impact on food preservation techniques. Louis pasteur research on the spoilage of wine and description to avoid spoilage in1864 was considered as an early attempt to apply scientific knowledge to food handling. Pasteur also researched the production of alcohol,vinegar, wines and bear and the soaring of milk. He developed the process of heating milk and milk products to destroy food spoilage and disease producing organisms. In his research in food technology, pastuer became the pioneer into bacteriology and the morden preventive medicine. Instantized milk powder- the first instant milk powder which has became the basis for variety of new products that are rehydratable. Freeze drying, High temperature short time processing, decaffeination of coffee and tea are the model methods. These process for the most time are characterized by the rapid heating and cooling, holding for a short time at a relatively high temperature and filling aspect I call you into sterile containers. And the process increase the surface area of the powdered product by partially dehydrating spray dried milk powder.
Early to scientific research in food technology concentrated mainly on food preservation. In 1810 Nicolas Appert's in the canning process was a decisive event. The process was not called canning then and appert did not know the principle on which his process worked but canning had a major impact on food preservation techniques. Louis pasteur research on the spoilage of wine and description to avoid spoilage in1864 was considered as an early attempt to apply scientific knowledge to food handling. Pasteur also researched the production of alcohol,vinegar, wines and bear and the soaring of milk. He developed the process of heating milk and milk products to destroy food spoilage and disease producing organisms. In his research in food technology, pastuer became the pioneer into bacteriology and the morden preventive medicine. Instantized milk powder- the first instant milk powder which has became the basis for variety of new products that are rehydratable. Freeze drying, High temperature short time processing, decaffeination of coffee and tea are the model methods. These process for the most time are characterized by the rapid heating and cooling, holding for a short time at a relatively high temperature and filling aspect I call you into sterile containers. And the process increase the surface area of the powdered product by partially dehydrating spray dried milk powder.


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