The history of canned food
In 1795, the French government offered a large reward for the preservation of military food due to war needs.
In 1804 the confectioner Nichols Appert succeeded in his research. (Specific method: put the food in a porcelain jar, add a cork and heat it in hot water for 30-60 minutes, and seal it with wax. Later, glass jars were developed, but at that time, the requirements for food varieties were strict, and some varieties were can be saved, some cannot be saved.)
In 1809, Nicholas received a bonus of 12,000 francs from the Napoleon government at that time.
In 1810, Nicola Arr wrote and published "The Law of the Permanent Preservation of Animals and Plants", which proposed the basic methods of canning food: venting, sealing and sterilizing.
Peter in England in 1810. Peter Durand invented tin-plated sheet metal cans (now called tinplate cans), which enabled canned food to begin hand-packed in metal containers.
In 1812, Nicholas. Al officially opened a cannery, named "House of Appel", the world's first cannery. At that time, canned food was called Tinned foods ("tinned food" - this is the reason why canned food was called "one can" in the past). Although Al opened the cannery, the real reason why canned food preserves food for so long was not known at the time. The theory at the time was that the air in the container was "pushed away".
In 1864, 60 years after Nikolai invented the preservation method of canned food, Louis Paster was the first to clarify that the real cause of food spoilage is due to the action of microorganisms in the food, thus explaining the effect of heat-sterilized canning. mechanism. (Pasteur was the founder of pasteurization.)
In 1873, Pasteur put forward the theory of heat sterilization. Since then, canned food has been continuously developed and improved, and gradually entered the ranks of the modern food industry.
In 1874, A.K. Striver, Maryland, USA invented a practical high-pressure sterilizer. The sterilization temperature can be changed, and the sterilization temperature can exceed 100 ℃, so that the preserved food varieties are fully covered.
Canned food started industrial production more than 140 years ago. At the beginning of the 19th century, a large number of mechanized canning factories emerged in the United States, and gradually established the two most basic points of the principle of canning preservation in theory. 1. Good container seal 2. Suitable for thermal sterilization.
