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Introduction
1. History of canning
2. Canning
3. Preservation methods
Conclusion
Introduction
During the storage of food raw materials or finished products, they may deteriorate due to the activity of microorganisms. As a result, new, simpler substances appear that have an unpleasant taste and odor, some of which are poisonous. This damage can be slowed down, greatly slowed down, but it cannot be completely avoided.
Many products, even with a short shelf life, often spoil (meat, fish, milk, most vegetables, berries and fruits, etc.). You can protect them from spoilage and increase their shelf life by canning.
Canning is the processing of food products to increase their shelf life.
The goal of food preservation is to stop the activity of microorganisms and prevent unwanted changes in products.
Only fresh raw materials must be preserved. There are many methods of canning. The choice of one or another of them depends on the type and properties of the raw materials, as well as the purpose of the finished product, but in all cases it is necessary not only to preserve the raw materials or finished products, but also to obtain a product of high nutritional value.
1. History of canning
When a person was still a gatherer and hunter and literally “barely made ends meet,” he did not need to preserve food. Their long-term storage was not required, since nature provided him with constant sources of food. With the beginning of the Neolithic revolution (about 10 thousand years ago), when people began to switch to a sedentary lifestyle, gathering and hunting were replaced by cultivation of the land and the domestication of wild animals. Man began to stockpile food, like a squirrel or a hamster, protecting them from relatives and bad weather. The transition to feeding on supplies also led to a change in its structure and a violation of traditional (physiological) norms. At the same time, the organoleptic properties of the products also changed significantly.
The first methods of canning were drying and salting. Food preserved in this way had corresponding disadvantages. Thus, one Parisian merchant of the 14th century advised his customers to prepare dried cod that had been stored for 12 years, soak it overnight in water, and then beat it with a sledgehammer until soft. Reading historical documents about the diet of the population of temperate climate zones in winter or about the diet of sailors, we see that this food consisted entirely or mainly of canned foods. The diet was dominated by grain and flour, dried, dried and salted meat or fish. In many countries, bread was baked only two or three times a year. Then it was dried and consumed for months soaked, in the form of a paste. The monotony of such food is obvious. Almost nothing was known about the effect of preservation methods on food components. Illnesses were common.
Over time, the list of used preservatives has been supplemented with alcohol, smoke smoke, sulfurous acid, acetic, lactic and some other organic acids. These substances have been used for two thousand years.
Advances in food preservation began with the onset of industrialization. The consumer becomes more demanding, he is no longer satisfied with the quality of food preserved with the help of preservatives known at that time - they change the structure and properties of food products too much.
Advances in chemistry began to be used in canning. Theories began to emerge that substantiate the technology of this process. While examining the smoke, Reichenbach discovered an oily substance in the products of dry distillation of wood, which he called creosote because of its ability to preserve meat. He reported his discovery in enthusiastic tones, although at the same time he established that this substance poses a health hazard. The use of creosote was limited by its unpleasant odor. However, one book on food chemistry published in 1848 described creosote in detail as another preservative along with salt (the use of which was correctly called indirect drying), drying, heating, lactic fermentation, sugar, alcohol, vinegar and smoke.
Only a hundred years ago, efforts began to be made not only to “somehow” preserve food products, but also to protect the unstable components present in them from destruction, as well as preserve their nutritional and taste properties. At first, the list of food preservatives included substances such as hydrofluoric acid, fluorides, chlorates, etc. Proposals to add such “chemicals” to food products were not associated with immoral motives (self-interest or desire to deceive). Most likely they were caused by ignorance of the possible harmful consequences of their use, because toxicological studies had not yet been carried out. There was an opinion that the addition of those small quantities of substances that are necessary for canning is unlikely to cause harm to health. Therefore, at first they were not particularly ceremonious in the choice of preservatives. The proposal made about a hundred years ago to include salicylic and boric acids in the list of food preservatives was progressive, although today both of these preservatives no longer meet safety requirements.
The word “Conservation” comes from the Latin word conserve, which means “Preservation.” The scientific basis of modern preservation methods was given back in the 19th century, when, in addition to the visible culprits of food decomposition, such as mold and fungi, invisible forms of microorganisms, bacteria and yeasts, were also discovered. This discovery was made by the famous French chemist Louis Pasteur (1822 - 1895), who studied in detail primarily yeast and pathogenic microbes and at the same time laid the scientific basis for killing their spores. In his honor, “Pasteurization” was named a method of partial sterilization of substances, primarily liquids, at elevated temperatures.
At the end of the 19th century, formic acid began to be used as a preservative, and at the beginning of the 20th century, benzoic acid, which is still used on a large scale today. Since at first benzoic acid (and salicylic acid) was treated with caution, classifying them as compounds of the aromatic series and considering them carcinogenic, a search was conducted for its substitutes. They turned out to be chlorobenzoic acid and hydroxybenzoic acid esters. At the end of the 30s, salts of propionic acid began to be used as preservatives, and after World War II - sorbic acid and its salts. The widespread use of sorbic acid is largely a consequence of a new approach to the toxicological assessment of food additives in general and preservatives in particular that emerged in the 50s. This is an unsaturated fatty acid, it has been studied better than all other widely used preservatives, and the safety of its use does not raise the slightest doubt
In the last 15-20 years there has been a strong desire to consume fresh food. In this regard, the industry is trying to shorten the path from producer to consumer. In developed countries, refrigeration is widely used to preserve fresh food (even during transport).
Current trends in the development of food preservation methods give reason to believe that in the near future “gentle” methods of chemical preservation will be used. This should be understood as the use of substances that can be obtained from plants or microorganisms that exhibit antimicrobial properties. Such substances are considered less suspicious by non-experts because they are natural compounds.
It is noteworthy that preservatives are the least criticized in anti-food additive publications, as critics know that in certain cases the use of preservatives protects the health of consumers. Thus, there is no doubt that chemical food preservation will remain important in the future.
2. Canning
Canning is the processing of food products to increase their shelf life. Preservation is understood as a set of measures aimed against various types of spoilage. In a narrower sense, canning refers to actions aimed against microbiological spoilage.
Canning aims to create conditions under which the development of microorganisms and the activity of enzymes that cause food spoilage are impossible. A prerequisite for canning is to preserve the nutritional value of the product, its quality and harmlessness.
The quality of food products is one of the most important factors in the effective economic activity of any enterprise.
With the development of civilization, the living habits and needs of people have changed, they have a desire to enjoy delicacies and exotic products from distant countries. Many “branded” food products are produced, the safety of which is subject to particularly high requirements. In all these cases, one cannot do without using appropriate conservation techniques, i.e. without canning.
Although canning (at least in developed countries) has reached a high level, a surprising amount of food is still lost through spoilage. According to some estimates, more than 20% of manufactured products do not reach the consumer's table, but go to rodents, insects and microorganisms. In less developed countries these losses are much greater.
If previously food was preserved solely for economic reasons, recently a toxicological aspect has been added. For example, in the 60s it was discovered that many molds produce toxins that can end up in food. If you limit the growth of molds, for example, by using preservatives, the formation of toxins is also reduced. Therefore, from the point of view of disease prevention, using unconditionally non-toxic preservatives is less risky than not using them.
3. Preservation methods
Depending on the technological essence, conservation methods are divided into physical, physico-chemical, chemical, biochemical, and combined.
The choice and application of food preservation methods is determined by their influence on the raw materials and the quality of the resulting canned product. All methods of preservation come down to the destruction of microbes and the destruction of enzymes or the creation of unfavorable conditions for their activity.
4. Physical methods of food preservation
Physical methods are based on the use of high and low temperatures, ultrasound, ultraviolet and infrared rays, ionizing radiation, etc.
Canning at low temperatures involves suppressing the vital activity of microorganisms, reducing the activity of enzymes, and slowing down biochemical processes.
Food products are a favorable environment for the development of microorganisms. Depending on their relationship to temperature, microorganisms are divided into: thermophilic, developing at 50-70 ° C; mesophilic - at 20--40 ° C; psychrophilic - from +10 to -8 "C. Thermophiles include spore forms of microorganisms, the spores of which are particularly resistant, as a result of which they can tolerate sterilization. Mesophiles include many putrefactive bacteria that cause spoilage of food products at positive temperatures, as well as all pathogenic and toxigenic forms of bacteria Low temperature preservation includes refrigeration and freezing.
Cooling is the refrigeration processing of products and raw materials at a temperature close to cryoscopic, i.e., to the freezing temperature of cellular fluid, which is determined by the composition and concentration of dry substances. Different food products have different cryoscopic temperatures. So, for meat it ranges from 0 to 4 °C, for fish - from -1 to 5 °C; for milk and dairy products - from 0 to 8 °C; for potatoes - from 2 to 4 °C; for apples - from 1 to -1 °C.
Cooling food products has one common goal - lowering their temperature to a given final temperature, at which biochemical processes and the development of microorganisms are delayed. Storage at low positive temperatures ensures the preservation of food products in good quality for a sufficiently long time. Thus, meat, fish, and poultry can be preserved for one to two weeks, eggs for several months, and some fruits and vegetables until a new harvest.
The most common industrial cooling methods are those that involve heat transfer by convection, radiation, and heat exchange during phase transformation. The cooling medium is air moving at different speeds. As a rule, cooling is carried out in refrigeration chambers equipped with a device for distributing cooled air.
Cooling methods based on convective and radiation heat exchange are characterized by low moisture loss from the product during cooling. This is the cooling of products in liquid media, as well as those packaged in impermeable shells. Fish, poultry, and some vegetables are cooled in a liquid medium; in casings and packaging - sausages, semi-finished products, culinary, confectionery products, etc.
Refrigeration is the best way to preserve the nutritional value and organoleptic properties of a product, but it does not provide a long shelf life. Thus, chilled milk and dairy products are stored for 36-72 hours, meat - 15-20 days, fish - from 2 to 15 days. At the same time, some fruits and vegetables can be stored for up to 5-10 months.
Freezing is the process of lowering the temperature of food products below cryoscopic by 10-30 ° C, accompanied by the transition of the water contained in them to ice. Freezing provides greater shelf life than refrigeration, and many frozen foods can last up to a year.
The lower the temperature (from -30 to -35 °C), the faster the freezing rate, while small ice crystals form in the cells and in the intercellular space of the tissue and the tissue is not damaged. During slow freezing, large ice crystals form inside the cell, which damage it, and during thawing, cell sap is lost.
Microorganisms, depending on their reaction to negative temperatures, are divided into sensitive, moderately resistant and insensitive. Vegetative cells of molds and yeasts are especially sensitive to negative temperatures. Gram-negative bacteria belonging to the genera Psendomonas, Achromobaeter and Salmonella are easily killed. Gram-positive microorganisms and spore forms of bacteria are resistant to low temperatures.
The quality of a frozen product is determined by many factors: the condition of the product itself, the presence of biologically active substances, the method and speed of freezing, the presence of its containers and packaging material, etc.
Food products are frozen in various types of freezers (chamber, contact, tunnel, etc.). High efficiency is achieved by freezing small or crushed products in bulk on cooling surfaces or in a “fluidized” bed using the fluidization method. This ensures a high speed of cold air supplied under pressure, which washes the products suspended in the flow from all sides.
Ultra-fast freezing includes freezing in boiling coolants (liquid nitrogen, freon, etc.).
Canning at high temperatures is carried out to destroy microflora and inactivate enzymes of food products. These methods include pasteurization and sterilization.
Pasteurization is carried out at temperatures below 100 °C. At the same time, spores of microorganisms are preserved. There are short pasteurization (at 85-95 °C for 0.5-1 min) and long-term (at 65 °C for 25-30 min). Pasteurization is mainly used to process products with high acidity (milk, juices, compotes, beer). At a pH value below 4.2, the thermal stability of many microorganisms decreases.
Sterilization is heating food products at temperatures above 100 °C. In this case, the microflora is completely destroyed. Sterilization is used in the production of canned food in sealed metal or glass containers. The sterilization mode is determined by the type of product, time and temperature. The sterilization regime for canned food with low acidity should be more stringent than for canned food with high acidity. Lactic acid has a more inhibitory effect on microorganisms than citric acid, and citric acid has a more inhibitory effect than acetic acid. The presence of fat reduces the sterilizing effect.
Sterilization is usually carried out at a temperature of 100--120 ° C for 60-120 minutes (meat products), 40-120 minutes (fish), 25-60 minutes (vegetables), 10-20 minutes (condensed milk) with steam, water, air, steam-air mixture using a variety of equipment (rotary, static, continuous, etc.).
Sterilization reduces the nutritional value of the product and its taste properties as a result of hydrolysis of proteins, fats, carbohydrates, destruction of vitamins, some amino acids and pigments.
The use of high-temperature short-term sterilization with a simultaneous reduction in the duration of the process is promising. This treatment is mainly used for meat and dairy products at a temperature of 120-125? C for 35-45 minutes in rotation mode. When sterilizing canned food with ultra-high and industrial frequency currents, the contents of the jar are quickly and evenly heated throughout the entire volume, the duration of the process is reduced by 5-7 times. This is also a promising method. Microwave sterilization at a temperature of 130°C ensures greater preservation of amino acids, higher protein digestibility and organoleptic properties of the product. This treatment is based on the interaction of electromagnetic fields with an oscillation frequency of 1 billion Hz and higher with dipole molecules of various substances, primarily water. Flame sterilization reduces heat treatment time by 4-5 times compared to autoclaving. Heating of the cans is achieved by rotating them in the burner flame at a speed of 0.75 s-1 for 10 minutes.
In connection with the introduction of the modern “wow in box” food packaging system into practice, aseptic canning has become widespread. The classic version of aseptic canning of goods in the “wow in box” system consists of three stages: sterilization of the product at a temperature of 130-150 °C followed by cooling; sterilization of containers by radiation treatment; packaging a sterile product in a sterile container under aseptic conditions. This treatment is universal and is used for liquid and viscous products (milk, juices, wine, pasta, etc.).
Preservation by ionizing radiation is called cold sterilization, or pasteurization, since the sterilizing effect is achieved without increasing the temperature. To process food products, b-, b-radiation, x-rays, and a stream of accelerated electrons are used. Ionizing radiation is based on the ionization of microorganisms, as a result of which they die. Preservation by ionizing radiation includes radiation sterilization (radappertization) of long-term storage products and radurization with pasteurizing doses.
Irradiation of products is carried out in inert gases, vacuum, using antioxidants, and at low temperatures.
A significant disadvantage of ionizing processing of products is the change in chemical composition and organoleptic properties. In industry, this method is used for processing containers, packaging, and premises.
Ultrasonic preservation (more than 20 kHz). Ultrasonic waves have great mechanical energy, propagate in solid, liquid, gaseous media, causing a number of physical, chemical and biological phenomena: inactivation of enzymes, vitamins, toxins, destruction of unicellular and multicellular organisms. Therefore, this method is used for pasteurization of milk, in the fermentation and non-alcoholic industries, and for sterilization of canned food.
Irradiation with ultraviolet rays (UVR). This is irradiation with rays with a wavelength of 60-400 nm. The death of microflora is caused by the adsorption of UV rays by nucleic acids and nucleoproteins, which causes their denaturation. Pathogenic microorganisms and putrefactive bacteria are especially sensitive to UV rays. Pigment bacteria, yeast and their spores are more resistant to UV rays. The use of UV rays is limited due to low penetrating power (0.1 mm). Therefore, UV rays are used to treat the surface of meat carcasses, large fish, sausages, as well as to disinfect containers, equipment, refrigerators and warehouses.
Use of de-depleting filters. The essence of this method is the mechanical separation of goods from spoilage agents using filters with microscopic pores, i.e. the ultrafiltration process.
canning sterilization pasteurization
5. Physico-chemical methods of food preservation
Physico-chemical methods of canning include drying, canning with salt and sugar.
Drying is a heat and mass transfer process that results in dehydration of the product. The humidity of most food products is 40-90%, which results in a limited shelf life. The ability of products to be stored for a long time is largely determined by the activity of water, which has thermodynamic significance.
When drying wet porous materials, such as most food products, the first step is to remove wetting and capillary moisture, which evaporates from the surface of the material and from the capillaries. This is free moisture, the evaporation of which obeys the laws of liquid evaporation from a free surface. Then the adsorption moisture evaporates, requiring more energy to remove. Evaporation of osmotic moisture occurs throughout the entire drying process, since as a result of the evaporation of all types of moisture, the osmotic pressure increases. The evaporation of moisture from the product is completed when equilibrium is reached between the processes of desorption (drying) and sorption (absorption) of moisture by the product.
During the drying process, the mass and volume of the product are reduced, which helps to save containers, storage facilities and vehicles, as well as increase the energy value of the product compared to the original raw materials. Dried foods have a long shelf life. However, during drying a number of undesirable changes occur: oxidation of lipids and vitamins, deterioration of taste and aromatic properties
Currently, food industry enterprises use various drying methods.
During convective drying (heated air), moisture is removed by air at a temperature of 80--120 °C in drying units. Fruits, vegetables, yeast, etc. are dried in this way.
Spray drying is used for dehydration of liquid products that are sprayed in a drying chamber where air is supplied at a temperature of 140-150? C. The duration of the product's stay in the chamber is 5-30 s, while proteins and vitamins are completely preserved. Spray drying is used in the production of dry dairy products, egg whites, fruit and vegetable powders, etc.
Conductive (contact) drying is carried out by direct contact of a wet product with a heated surface. The disadvantage of this method is that upon contact with a heated surface, denaturation of proteins occurs.
One of the varieties of the conductive method is freeze drying, which is based on removing moisture from frozen products by sublimation (sublimation) of water, i.e., the direct transition of ice into steam, bypassing the liquid phase, under high vacuum conditions. At the first stage, the product is quickly frozen to a temperature not higher than -17? C for 15-20 minutes with the removal of 10-15% of the ice. At the second stage, the products are dehydrated as a result of heating the plates on which they are located. In this case, the product loses up to 80% of moisture. The duration of the sublimation process is 10-20 hours. At the third stage, thermal vacuum drying occurs, as a result of which adsorption-bound moisture is removed within 3-4 hours until the residual moisture content of the product is 3-6%.
With freeze-drying, the chemical composition, nutritional value, and organoleptic properties of the product are preserved to the maximum, and the shelf life of the product can be increased to 3 years. Freeze drying is used to dehydrate products of plant and animal origin.
Radiation drying is based on the transfer of heat from an energy source by electromagnetic vibrations through a medium transparent to thermal radiation. Irradiation as an industrial method of processing food raw materials is used in more than 20 countries. The advantage of radiation treatment is the suppression of the vital activity of many types of putrefactive microflora and insect pests at relatively low doses of radiation.
Optimization of the product heat treatment process involves the use of infrared rays (IRL). A special feature of ICL product processing is the creation of a high humidity gradient due to the rapid reduction in the moisture content of the surface layers. The use of ceramic materials as PCL converters is promising.
Canning with table salt and sugar. The method is based on increasing the concentration of dry substances in the product with increasing osmotic pressure, which leads to plasmolysis of cells and death of microorganisms. The required effect is achieved at a sugar concentration of 60-65%. Table salt at a concentration of 10-20% has a similar effect.
6. Chemical methods of food preservation
For canning, various chemicals approved by health authorities are also used - ethyl alcohol, acetic, sulfuric, sorbic, benzoic, boric acids, which have an antimicrobial effect.
Canning with ethyl alcohol is used in the production of semi-finished fruit and berry juices. At a concentration of ethyl alcohol of 12-16%, development is delayed, and at 18% the vital activity of microflora is suppressed. Alcoholized juices (25-30%) are used in the production of alcoholic beverages.
Pickling is an increase in the acidity of the medium by adding acetic acid, which at a concentration of 1.2-1.8% suppresses the activity of microorganisms, primarily putrefactive ones. Typically, pickling is combined with other methods of canning: fermentation, salting, pasteurization. They marinate fruits, vegetables, mushrooms, fish, etc.
Preservation with acids (antiseptics). Antiseptics are chemical substances that have a detrimental effect on microorganisms. Penetrating into living cells, these substances interact with protoplasmic proteins, paralyzing vital functions, which leads to the death of microorganisms.
Preservation of food with sulfurous acid, its salts, and sulfurous anhydride is called sulfation. Sulfurous acid inhibits the activity of molds and bacteria; yeast is more stable. This acid is used for canning fruits, berries, vegetables, and their semi-finished products. The residual content of sulfur dioxide in dried fruits and vegetables should not exceed 0.01-0.06%; in fruit and berry puree -0.2; in juices -0.12-0.15%.
Benzoic acid (C6H5COOH) and its sodium salt at a concentration of 0.05-0.1% at pH 2.5-3 inhibit the action of yeast and mold; bacteria are more resistant. The amount of benzoic acid in the product should not exceed 70-100 mg/100 g. It is used for canning fruits and vegetables and fish products.
Sorbic acid (C6H802) and its salts are strong antiseptics and are used for preserving juices, purees, marinades, and other products with a low pH value. This acid and sorbates inhibit the activity of yeast and mold, but do not affect bacteria. The amount of these substances is not the same for different products: from 0.05% in soft drinks to 0.5% in semi-smoked sausages.
Preservation with antibiotics. Just like antiseptics, antibiotics have a bactericidal effect. Antibiotics used in the food industry must be easily inactivated by heat treatment of the product. Currently used: biomycin (chlortetracycline), which acts on mucus-forming microorganisms, is used for processing meat and fish, as well as ice for cooling fish; nystatin, which acts on yeast and fungi that cause molding of meat; nisin, which inhibits the growth of staphylococci, streptococci, clostridia and other pathogenic microorganisms, is used in the production of canned milk and fruits and vegetables.
Canning with gases. The essence of the method is to change the ratio of oxygen and carbon dioxide, as a result of which the vital activity and development of microorganisms is suppressed, and enzymatic processes in the products themselves are slowed down. A delay in the development of molds occurs at a CO2 concentration of about 20%; at 40-50% CO2, their growth practically stops. Bacteria are more resistant to CO2. It is more effective to use gas media in combination with refrigeration processing of food products, and the shelf life increases by 2-3 times.
There are controlled and modified gas environments. Canning with gases is widely used for fruits, vegetables, fish, meat, poultry, and sausages.
Ozonation is the treatment of products and premises with ozone, which has a disinfecting and deodorizing effect. As a strong oxidizing agent, ozone stops the development of bacteria, molds, and their spores both on the surface of the product and in the air. For processing food products (meat, sausages, cheeses), the ozone concentration should not exceed 10 mg/m3. When ozonating refrigeration chambers, containers and equipment, the ozone concentration should be high - 25-40 mg/m3 for 12-48 hours, which reduces contamination by 90%.
7. Biochemical methods of food preservation
These methods include canning products with lactic acid and ethyl alcohol, which are formed as a result of lactic acid and alcoholic fermentation.
Fermentation is a metabolic anaerobic process in which ATP is regenerated, and the products of the breakdown of an organic substrate serve as both a donor and an acceptor of hydrogen. According to L. Pasteur's definition, fermentation is life without air.
Fermentation of fruits and vegetables is based on lactic acid fermentation. The term “fermentation” is usually used in relation to cabbage, “salted” - to cucumbers and tomatoes, “pickled” - to apples and berries.
Under the action of lactic acid bacteria, carbohydrates are converted into lactic acid, which gives a specific taste to the finished product. Lactic acid at a concentration of 0.5% inhibits the development of many microorganisms. Once its concentration reaches 1-2%, the action of lactic bacteria stops. Alcoholic fermentation occurs simultaneously with lactic acid fermentation. The concentration of ethyl alcohol reaches 0.5-0.7% in sauerkraut and pickled cucumbers, and 0.8-1.8% in pickled apples.
When salting and fermenting, table salt is used in an amount of 2-3%, which causes plasmolysis of plant cells, stimulating the fermentation process, and also has an inhibitory effect on butyric acid and other bacteria.
Ethyl alcohol is formed as a result of alcoholic fermentation when carbohydrates are fermented by yeast. Alcoholic fermentation is used in wine production. In grape and fruit must, carbohydrates are available for fermentation, i.e. they contain glucose and fructose, which are fermented by yeast without prior hydrolysis. When the alcohol content in alcoholic drinks is 10-20%, the development of microorganisms is suppressed, and at higher alcohol concentrations they die.
8. Combined methods of food preservation
Combined methods use the preservative effect of several factors.
Smoking is a method of preserving a salted semi-finished product with substances of incomplete combustion of wood contained in smoke or smoking preparations. Smoking is used to produce smoked meats, process fish, sausages and other products.
In the formation of consumer properties of smoked products, the most important role belongs to three groups of organic compounds: phenols, carbonyl compounds and organic acids. Phenolic compounds (guaiacol, methylguaiacol, eugenol, etc.) contribute to the formation of the taste and aroma of smoked meats. Carbonyl compounds (formaldehyde, furfural, glycolaldehyde, methylglyoxal) partly enhance the aroma of smoked meat and form the color of the product. The mechanism of color formation is represented by a number of non-enzymatic reactions similar to the Maillard reaction (melanoid formation). Volatile acids play an auxiliary role, contributing, in combination with phenols and carbonyl compounds, to the formation of the taste and aromatic properties of the product. The preservative effect is caused by phenols and furfural.
Aldehydes and alcohols have an aseptic effect and contribute to the death of surface microflora.
During the processing process, in addition to substances that give the smoked effect, undesirable chemicals that have carcinogenic properties enter the product. These substances include semicyclic aromatic hydrocarbons (PAHs) and nitrosamines (NA). PAHs are formed in smoke from thermally generated methylene radicals and accumulate on the surface of the product during smoking. The concentration of PAHs in smoked products ranges from 1 to 58 μg/kg. The level of benzopyrene in smoked fish products is higher than in meat products. The concentration of benzpyrene in hot smoked fish is especially high. In addition to benzopyrene, 18 PAHs were found in smoked products.
Free formaldehyde has a carcinogenic effect, the permissible level of which in food products is 50 mg/kg.
Smoking methods are divided depending on the following factors:
smoking temperature: cold (not higher than 40 °C), semi-hot (50-80 °C), hot (80-180 °C); method of using wood decomposition products: smoke, smokeless (wet) and mixed.
During smoke smoking, the semi-finished product is impregnated with substances released during incomplete combustion of wood, which are in the state of an aerosol (smoke). Smokeless smoking is carried out by products of dry distillation of wood in the form of solutions (smoking liquid). Mixed smoking is a combination of smoke and smokeless methods, i.e. sequential processing of a semi-finished product with wood decomposition products in liquid or gaseous states; conditions for deposition of products of incomplete combustion of wood on the surface of semi-finished products and their penetration into depth: natural (without the use of special techniques) and artificial (use of high frequency currents, infrared rays, electric smoking), combined (combination of natural and artificial smoking). Electric smoking (at a temperature not exceeding 100°C) is based on the deposition of products of incomplete combustion of wood in a high-voltage direct current electric field. Electric smoking is used to produce smoked pork, hot and cold smoked fish, sausages, etc.
Drying is a method of combined exposure to table salt and drying of the product until the moisture is partially removed, sufficient to suppress microflora. Mostly meat and fish products are dried. Dried foods, along with many others, are classified as intermediate moisture foods, as they are in a state of equilibrium with a relative humidity of 60-85%. The humidity of such products is 15-40%. They are well preserved without additional heat treatment, have a soft consistency and are suitable for direct consumption.
Concentration - used in the production of canned condensed milk, concentrated juices, and tomato products. This method involves concentrating dry matter by partially removing moisture. In addition, the addition of sugar, pasteurization or sterilization have a preservative effect, due to which concentrated food products are stored at a temperature of 0-15? C for up to a year or more.
Preservation is a method of making a special type of canned food products - condoms. The latter are an unsterilized product placed in a sealed tin container (jar). The preservative effect in preserves is achieved through a combined combined action with other preservative factors - salting, pickling, the action of phytoncides of spices, etc.
Thus, condoms belong to combined preservation products. Conserves are products with a limited shelf life and quick sale. Preserves should be stored in slightly refrigerated conditions (6-8°).
Conclusion
To preserve food, there are a sufficient number of preservation methods that allow food to be preserved for a long time with minimal changes in its chemical composition. Modern methods of food preservation are of great practical importance.
Canning helps:
expanding the range of food products and increasing their shelf life (for example, chilled, frozen, hot and cold smoked, dried, dried fish);
improving the taste of some products (salting herring, salmon, caviar, smoking fish, sausages);
eliminating seasonality in the consumption of perishable foods, the dependence of food consumption on the place of their receipt (vegetables, fruits, berries);
extending the shelf life of food products.
Bibliography
1) Nikolaeva M.A. Merchandising of consumer goods. Theoretical basis. - M. - Publishing house "Norma". - 2003. - 283 p.
2) Raikova S.Yu., Dodonkin Yu.V. Theory of merchandising: Textbook. - M. - Asadema Publishing House. - 2002. - 240 p.
3) Directory of food products merchandising: in 2 volumes; T.2 /Ed. Barabanova E.N., Borovikova L.A. - M. - “Economics”. - 1999. - 319 p.
4) Timofeeva V.A. Merchandising of food products. - Rostov n/a: Phoenix. - 2002. - 448 p.
5) Technology of canning fruits, vegetables, meat and fish. / Ed. B.L. Flaumenbaum.-M., 1993.
6) Roslyakov Yu.F. Theoretical and practical principles of chemical preservation of wet rice grains // Storage and processing of agricultural raw materials. 1996. No. 5.
7) Commodity research and examination of consumer goods: Textbook /Under. ed. prof. Shevchenko V.V. - M. - INFRA-M. - 2005. - 544 p.
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Analysis of the raw material base, structure and chemical composition of fish skins, their preparation and method of preservation. Technologies for the production of fish skins and prospects for their improvement. Research into the possibilities of using fish skins in leather production.
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Canning
A 7th grade student did the work
Secondary school No. 114
Desyatkin Dmitry
| History of canning |
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It’s nice to open a jar of crispy cucumbers and peppers, bright red tomatoes and zucchini on a winter evening and enjoy their taste. Canned vegetables store not only vitamins, but also warm memories of summer and its smell. And undoubtedly, canned goods prepared with your own hands are a hundred times tastier than store-bought ones. Therefore, go ahead and make your own preparations! In 1795, French chef Nicolas Francois Appert won a competition for the best method of long-term food storage. He was awarded the honorary title "Benefactor of Humanity" and a gold medal. The cook filled the jars with meat, broth and jam, sealed them and boiled them for a long time. After eight months, the contents of the jars turned out to be of excellent quality. Since then, canning has turned from a miracle into an everyday concept. With the help of simple techniques - heating (pasteurization) or boiling (sterilization) - microorganisms (molds, microbes) and enzymes (substances that accelerate chemical reactions and biological processes) are destroyed, but the nutritional value and taste remain! Can't compare with fresh products, but still... The word "conservation" comes from the Latin word conserve, which means "preservation." The scientific basis of modern preservation methods was given back in the 19th century, when, in addition to the visible culprits of food decomposition, such as mold and fungi, invisible forms of microorganisms, bacteria and yeasts, were also discovered. This discovery was made by the famous French chemist Louis Pasteur (1822 - 1895), who studied in detail, first of all, yeast and pathogenic microbes and at the same time laid the scientific basis for killing their embryos. In his honor, pasteurization was a method of partial sterilization of substances at elevated temperatures, primarily liquids. Pasteur had predecessors in the specialty of practical food preservation, they were the Parisian chef Nicolas Appert (died 1840). In 1804, he tried to preserve food in tin cans by boiling and described his method and showed it in Paris in 1810 (L art de conserver toutes les substances animales et vegetales, Paris 1810, the first German edition was published in Prague in 1844). The tin can was filled with products intended for canning and heated with steam or hot water. Excess air escaped through a small hole at the top of the can, and the hole where it exited was sealed. The hermetically filled jar was then boiled in hot water, while various salts were added so that the temperature could rise to 135 degrees and thereby achieve the required degree of sterilization. Further evolution brought not only knowledge of the causes of decomposition, but also further biochemical changes, explained the importance of food metabolism (metabolism), both starting substances and the needs of human metabolism, for which basic nutrients such as saccharides, lipids and proteins are sufficient and biocatalysts, especially vitamins, enzymes, growth substances, pigments and antibiotics. This gave rise to the scientific specialty of food preservation, which in a rational way ensures long-term storage of difficult-to-preserve products, primarily fruits and vegetables, for year-round consumption and in a form that best preserves their original appearance. From this sketch follows the importance of canning, its social, governmental and hygienic significance, both from the point of view of the producer and the consumer. |
Natural action takes place near us in two main, main groups. One involves a chain of processes where simple organic substances and elements, such as oxygen, nitrogen, carbon dioxide and water, are created in order to create organic compounds using energy. In the other group, exactly the opposite processes occur. Complex substances strive in different ways to free themselves from energy and decompose. So, in nature there is a diverse cycle of alternate release and binding of matter and energy.
Of all these complex processes, we can highlight for our attention a simple and relatively narrow group of those in which plant products arise that constitute human nutrition. These products, of course, participate in the above-mentioned cycle, subject to natural processes of synthesis and decomposition.
Man, therefore, has always included them in his diet for a long time. Civilization and progress have brought a fundamental solution to this problem. The modern way of life has forced us to develop the direction of storing products for a long time not only in a fresh state, but also in a form that will best preserve their natural state. Canning is considered to be every deliberate event that gives raw materials a form suitable for long-term storage and allows them to preserve their natural properties.
Ingredients present in canned food
Water
Saccharides
Squirrels
Fats
To more completely extract useful components from raw materials, the USSR also uses drugs that increase the juice yield by 7–10%. However, their use is hampered by the lack of dosing devices and continuous fermenters.
Currently, the creation of lines for the continuous processing of juice materials with enzyme preparations is being completed, the serial production of which is planned to begin in 1990. Work is also being carried out on the selection and use of multi-enzyme compositions of enzyme preparations for clarification of juices. The use of advanced production technologies will increase the yield of juice from 1 ton of apples by 15–20%. The planned 1.5-fold increase in the volume of processing apples into juice using progressive methods of its production on an industry-wide scale will make it possible to obtain additional products worth about 300 million rubles. and, accordingly, a profit of about 28 million rubles.
The country has developed continuous belt presses that can increase juice yield to 75% versus 60% on batch presses. Their serial production is planned to begin in 1990.
In the USSR and abroad, fruit and vegetable paste-like products are becoming widespread: concentrated pastes based on tomatoes and melons, vegetable snacks and fruit pastes. These are natural products obtained by concentrating mashed puree under vacuum at low temperature, which allows for maximum preservation of the biological value of the raw material. They are characterized by high nutritional and biological value, good consumer properties, manufacturability, and retain the taste, color and aroma characteristic of the original raw material.
Scientific rationale and production of canned food as a product
Canned food received scientific justification only towards the end of the 19th century, when in 1873 the famous French chemist Louis Pasteur (1822 - 1895) discovered to the world invisible forms of microorganisms, bacteria and yeast fungi responsible for food spoilage. In his honor, the method of partial sterilization of substances (primarily liquids) at elevated temperatures was called pasteurization.
Further study led, on the one hand, to the accumulation of knowledge about products suitable for canning and the creation of new varieties of vegetables and fruits that best meet the requirements of the canning industry. And on the other hand, to the no less interesting evolution of the tin can. The glass jar was recognized by the nascent canning industry as fragile, and
In the same 1810, the Englishman Peter Durend received a patent for the use of iron and tin in the manufacture of containers for preserving food. The first tin cans were solid, heavy, with thick walls and instructions that advised using a hammer and chisel to open them. In addition, one very unpleasant detail was revealed: since the contents were put into the jar through a hole in the lid, which was then sealed, if, due to an oversight of the workers, lead solder got inside the jar, the canned food became deadly poisonous. In the second half of the 19th century, the problems were partly resolved - banks began to be made from softer steel, which could be rolled into thin sheets; In 1859, Wilson, Gzeen and Wilson, working for the Du Pont Company to design new black powder kegs, patented a tin container in which the edges of the sheet were covered with a narrow strip of metal when joined, without the use of such dangerous solder.
In the 20th century, food preservation technologies changed significantly, primarily towards a high degree of automation and preservation of useful components; modern types of multilayer metallized and non-metalized polymer packaging have appeared; received a rebirth and glass containers.
Modern glass containers for canning are made by co-annealing (heating the glass to the softening temperature and then cooling) and pressing two machine-shaped halves. Annealed glass containers have an attractive appearance, are highly resistant to impacts and are suitable for mechanized loading and unloading. Today, one of the most promising technologies for sealing canned products in a glass jar is the use of a metal stamped “twist-off” lid with stops for screwing. Using a special thread, the gasket located on the inner surface of the lid fits tightly onto the neck of the jar in 1-4 turns, preventing air from entering and controlling the flow of liquid out of it, which allows you to keep canned products fresh for a long time.
All materials in the production of “twist-off” caps undergo strict control, have hygienic certificates and are absolutely harmless to human health. Opening cans with twist-off lids requires no tools or physical effort. The smooth surface of the lid provides ample opportunities for placing information about the product and its manufacturer.
But let's get back to history. Unfortunately, even the most advanced technologies are often not enough to successfully promote a product on the market. In peacetime, a surge of interest in the canning industry on the part of ordinary buyers was caused by the American Gail Borden, who in 1856 patented a method for producing condensed milk, which seemed so unnecessary for a normal life. Borden founded a canning factory in Connecticut and sold products to New York. In those years in New York, milk was sold in open buckets (bottles with lids appeared only in 1886) and openly called “killer milk” - in terribly unsanitary conditions, dirty milk was the main cause of high infant mortality. In addition, the milk contained virtually no fat, and dyes were added to it to hide the unattractive blue color. Gail Borden was one of the first manufacturers to prove that packaged and labeled products are safer and cleaner than any other. It was cleanliness that became the main trump card for promoting his canned food on the market. Borden's plant did not accept milk from cows that had calved in the last 12 days; they demanded that before milking the cow's udder be washed with warm water, that the barns be clean and that manure be stored far from the milking area. In addition, the plant only accepted chilled milk. The success of the chosen strategy was not long in coming.
The next stage in conquering the market with canned food was the struggle for the degree of readiness for consumption and low prices. In 1856, bouillon cubes were invented for the needs of the army by Justus Liebig, but they became popular almost thirty years later thanks to Julius Maggi. The Liebig extract had a very unpleasant smell, but the Maggi cubes smelled pleasant and were even cheaper due to the less expensive production technology. Already by 1886, for women suffering from a severe lack of free time to prepare food for their household, grocery stores offered as many as three types of instant soups. To attract the attention of buyers to the bouillon cubes, a grandiose advertising campaign was carried out with free distribution on the streets. The company’s advertising slogan read: “The result of women’s emancipation is pessimism and overload at work. Women increasingly have to make decisions for themselves. But now they have a way to ease their fate. This is instant Maggi soup!” And then the wars began - World War I and World War II. And bouillon cubes became an excellent solution for providing food to soldiers.
During World War II, ready-made soups in cans also got their chance. A new battle for quality has begun. Bouillon cubes retain the aroma, taste and energy value of natural broth, but are almost completely devoid of beneficial microelements and vitamins. But calcium, phosphorus, magnesium, potassium are extremely necessary for the body to build and strengthen bone tissue and the normal functioning of the nervous system. And in this regard, modern technologies for the production and sealing of ready-made soups do not leave bouillon cubes any chance of winning.
In Russia, the first cannery appeared only in 1870. For the needs of the army, five types of canned food were produced in St. Petersburg: fried beef, stew, porridge, meat with peas and pea soup. After the victory of Soviet power, Maggi cubes came to us as the cheapest way to feed an ever-starving country. Scientists have proven to the population that eating bone broth does not pose any danger. Gradually, life got better, and the cubes first gave way to dry briquettes - instant soups - and then to ready-made soups
History of canning……………………………………………………………1-2 pages.
Components present in canned food……………………………2-3 pages.
From the history of Soviet canning……………………………3-4 pages.
Scientific rationale and production of canned food as a product………4-5pp.
Information taken from the sites: http://vkus.by/index.php?a=117; http://wilka.ru/forums/index.php?showtopic=280;
http://ovoshifrukti.ru/lib/spravochnik/181616; http://www.konprok.ru/products/5236/;
http://www.r-k-z.ru/inf/inf_41.html.
At the turn of the 18th and 19th centuries, the French government was aware that sailors and soldiers at the fronts were experiencing hunger. In addition to the crop failures and devastation caused by the war, the inability to store food for future use had a particularly hard impact. Therefore, the government appealed to all French citizens with a proposal to find a way to preserve food for a long time. Advertisements appeared in Paris promising 12 thousand francs to those who solved this problem.
The prize went to former pie maker Nicolas Appert, who spent about ten years experimenting. He did not defeat scurvy, but he greatly alleviated the suffering of people who spent many months at sea or in deserts.
There was no bacteriology at that time, although Leeuwenhoek and Muller had already discovered “invisible little animals,” as Leeuwenhoek wrote, swarming around us. The “sudden origin of life” was the generally accepted explanation for many phenomena in those years. Even such an outstanding scientist as Gay-Lussac sincerely believed that by dipping two wires from a galvanic battery into grape juice, it would be possible to cause its fermentation, that is, a process actually caused by microorganisms.
Therefore, it was very difficult to figure out the correct way to preserve food, and Apper also had no scientific training. Only thanks to his persistence, natural intelligence and enormous powers of observation, the former cake maker was many years ahead of Pasteur, and the method called “pasteurization” should in fact be called “Apperization”, because Apper was the first to use preheating to preserve milk.
Apper's main goal was to preserve meat and plant products. He filled special bottles with them, heated them in a cauldron of boiling water, then sealed them hermetically and heated them again. Thus, the bacteria that cause food spoilage were killed, and Upper's canned food could be stored for quite a long time.
In 1804, Appert submitted samples of his canned goods to the French Marine Ministry. The banks were sent to Brest for testing and the commission's feedback turned out to be very favorable. Two years later, Upper's canned goods successfully crossed the equator.
In 1810, Appert published the book “The Art of Preserving Animal and Vegetable Substances for Many Years” and received the promised prize of 12 thousand francs. The appearance of the book was accompanied by resounding success; it was translated into German and English, and in 1812 it was published in the USA.
Appert opened a factory and until his death (in 1840) did not stop various experiments. He extracted gelatin from bones, made bouillon cubes, even tried to make an autoclave and was not afraid of the most dangerous experiments with a hermetically sealed boiler made in a homemade way at his factory. Appert developed methods for preserving wine and beer by preheating. Pasteur, who in his time rendered a great service to winegrowers all over the world, wrote about Appert: “When I published the results of my experiments concerning the preservation of wine by preheating, I obviously only applied Appert’s method in a new form, although I had absolutely no knowledge that he did the same thing long before me.”
Apper tried to establish the production of tin cans instead of glass, which he used at the very beginning of his experiments. However, there were no tinsmiths in France at that time. The Englishman Peter Durand received a patent for tin cans. They were of the same shape as now, but were made entirely by hand. A good craftsman could make 60 cans a day, but a modern machine produces 500 thousand of them every day.
Glass containers (jars) have their advantages, which is why they exist and are still being developed. This saves metal and at the same time simplifies the solution to the issue of metal oxidation by acids contained in vegetables and fruits.
Pasteur's work
The scientific substantiation of food preservation processes became possible only after the work of Pasteur. He was the first to clearly define the beneficial and harmful roles of microorganisms, which, on the one hand, make it possible to create a variety of food products through fermentation, and on the other hand, destroy and make food stored for future use dangerous.
Studying the activity of microorganisms, Pasteur discovered that a person can fight them, either by suppressing their development or by killing them. Heating for an hour at 70-80° suppresses the activity of bacteria and makes them harmless for a relatively short time. This method is used to preserve milk and berry juices.
Complete killing of bacteria, or sterilization, requires much higher temperatures, above the boiling point of water. At the boiling point of water, as Pasteur discovered, most bacteria in an active state die, but bacterial spores turned out to be much more resistant - they tolerate heating up to 100 ° and then rapidly develop in canned food. Pasteur introduced intermittent heating of canned food so that in the interval between heating the spores had time to turn into active bacteria. But this method required about 15 hours and greatly delayed the entire technological process.
Soon Pasteur made a new discovery: the reliability of sterilization depends on the temperature. He immediately introduced the use of adding various substances to water that increased its boiling point. But such open boilers turned out to be very unsuccessful; the jars in them spoiled, and the liquid often burned the workers.
In 1870, a safe, sealed autoclave boiler was finally created, in which high steam pressure greatly raised the temperature of the water and accelerated the sterilization process.
Further achievements
Further major achievements are associated with the names of Prescott and Underwood. Most cases of spoilage of canned food in those days were accompanied by the formation of gas inside the box and its swelling. “In the spring, all vegetables stored in pits swell and take root—canned vegetables cannot avoid this fate,” was Gay-Lussac’s opinion on this matter.
Prescott and Underwood took some of the product from the swollen jar and placed it in a new, completely sterile one containing provisions without any signs of bacteria. These banks also swelled quickly. Thus, researchers discovered that some microorganisms in these jars belong to anaerobic bacteria, that is, living without atmospheric oxygen. These scientists then noticed that some foods did not have time to warm up well in jars placed in an autoclave. In the middle of such jars, due to the thermal insulation created by the outer layers of the product, an area of lower temperature is formed, allowing the existence of bacteria. Consequently, such products require elevated temperatures to sterilize. Therefore, Prescott and Underwood worked a lot on creating “formulas” for various types of canned food, characterizing the requirements for the preparation of each product. Now all canning factories use the appropriate formulas, tested both theoretically and on the basis of long-term experience. Here, for example, is how the “green pea formula” is written: 7-14-7 at 114 °. This means that within 7 minutes you need to raise the steam to 114° and keep the canned food at this temperature for 14 minutes. The steam is released for 7 minutes.
Although food canning was discovered in France, it gained its greatest development in the United States. Americans have invented many machines that speed up and simplify work. Fish-cutting machines perform, for example, all the operations that were previously performed by a person: they cut off the heads and tails of fish, clean, wash, blow out the insides with a strong stream of air, put the fish in cans, sterilize them and hermetically seal the cans.
The next stage of canning technology was “lightning-fast” hot sterilization and rapid freezing. “Lightning sterilization” is based on the fact that fast and strong heating, while killing all bacteria, has almost no effect on the taste and nutritional value of the food. Achieving “lightning-fast heating” requires a lot of work. In particular, it is necessary to change the thermal conductivity of the products so that the heat reaches the deepest layers of canned food with sufficient speed.
History of industrial food preservation
History of the development of industrial canning of meat and vegetable products. Of course, all these wonderful products were originally intended for the navy. Nobody then even thought about feeding dogs canned food - who would have thought that in just over a hundred years the golden era of canned animal food would begin. By the way, a story will be told about it soon - in an article on the history of feeding dogs. In the meantime, let’s talk about the first containers for canning: glass, handmade tin, ceramics...
With the beginning of the 19th century, changes were brewing in the fleet. Innovations, as always, began in France, and these changes concerned primarily nutrition. In 1795, revolutionary France announced a competition for a way to effectively preserve food. The winner was offered to pay 12 thousand francs. Since the amount was quite large, many chefs and chemists tried to offer their ideas. The search for options dragged on for fifteen years, but as a result, the method of preserving food was developed by the Parisian chef Nicolas Francois Appert, initially an innkeeper from Lombard Street (I’m sure that fans of “The Three Musketeers” will appreciate Dumas’ gentle irony), and at the moment described - the owner of the chain restaurants in Paris (in Appert's restaurants, an old Gallic dish was a hit: a piglet was dipped in boiling water for half a minute, after which it was stuffed with garlic, and instead of giblets, a hare or goose fillet was put in the belly, and then all this was baked over low heat for about an hour).
A turning point in the life of Nicolas Appert, and at the same time in the history of mankind, was a small article that Appert read in a provincial newspaper. It described the return of a ship of a French privateer squadron to the port of San Malo from a long voyage. Almost all of his sailors fell ill with scurvy due to the lack of vitamins in the food. The cook had an idea. As practice has shown, the idea is simple and brilliant. A native of Champagne, he knew the owner of a small glass factory that produced champagne bottles. Apper ordered a batch of liter bottles, asking to make the neck of the bottle wider... The rest is easy to guess two hundred years later.
Introduced in 1804, a special method of long-term food storage involved sealing meat and vegetable supplies in glass jars and then boiling them in salt water (to raise the boiling point) for one and a half to four hours, depending on the size of the jar. The first batches of canned food were also produced in iron containers, which, however, turned out to be of little use for these purposes: they quickly rusted. Heating reached just above 100°C.
In 1806, Appert presented his canned goods (52 bottles) at an exhibition of achievements of French industry, but, unfortunately, the jury did not pay much attention to them and did not acknowledge the inventor in any way. And then he decided to contact the government directly.
As a result, on May 15, 1809, he wrote to the Minister of the Interior, Comte de Montalivet. In his response, the minister proposed two options: either obtain a patent for the invention, or publish his developments at his own expense, donating them to society. Oddly enough, Nicolas Francois Appert chose the second option for himself, which did not provide for any special profits.
Soon the world's first manual on canning was published: in 1810, the book “The Art of Preserving Animal and Vegetable Substance for Several Years” was published from the pen of Nicolas François Appert. The first circulation of the book was 6,000 copies. Then the book was reprinted several times.
But all this happened later. In the meantime, having learned about Napoleon’s task, Nicolas Francois Appert immediately came to his palace, obtained an audience and presented the new monarch with three dishes. In response to the emperor's puzzled look, he opened one of the dishes, on which there was a leg of lamb, and with a bow handed his product to Napoleon. The Emperor curled his lips, first asked to taste Upper's dish, then gave a piece to the dog, and then ate a piece himself. After Appert said that this leg of lamb was already three months old, Napoleon was shocked.
After this, Napoleon tried buckwheat porridge with stewed pork and peaches in a sweet sauce. The dishes turned out to be quite high quality and edible. Apper did not miss the opportunity to clarify that they had been prepared by him six months ago. The delighted Napoleon asked several clarifying questions. It turned out that if glass containers are filled with jam, broth or fried meat, sealed tightly, and then boiled in water for a long time, the contents will not spoil and will remain completely edible for about a year.
This technology was truly revolutionary for its time and could ensure the availability and long-term storage of huge food reserves, at that time, primarily for the needs of supplying the army. The only drawback of this method was the impracticality of the container, which weighed much more than the contents, and was not easy to transport.
Then the palm moved to England, where Apper's invention was seriously appreciated. There, Peter Durand developed a method of packaging food in hermetically sealed tinned metal cans, hand-forged from sheet iron. This is how canned goods appeared in the English navy, but they were afraid to introduce them into the supply of ships for two reasons: firstly, the cans, as we said, were made by hand, their bodies weighed about half a kilogram, were made of rectangular sheets of metal and were manually soldered on the inside of the can. The bottom of the can was also soldered to the body. The lid was soldered to the jar only after solid food (for example, meat) was placed in the jar. If the jar was supposed to contain liquid contents, then the jar was completely sealed, with the exception of a small hole on the lid of the jar through which the liquid was poured, after which the hole was also sealed. It is clear that such jars were very expensive and difficult to produce, since a skilled artisan could only produce 5 or 6 jars per hour. Since nearly 100 thousand sailors served in the Royal Navy at that time, the supply of such cans should have been enormous - at least about 2-3 million pieces, and better yet, even more.
Secondly, several cases of poisoning from canned foods have been reported. Later they found out that the problem lay in the lead that was used to seal the cans. The food was slowly saturated with it and caused severe poisoning. However, canned food was initially supplied to the hospitals of the Royal Navy, and from 1813 to the English army.
America also did not remain aloof from innovation. In 1812, Robert Ayars opened a cannery in New York City, which produced canned foods in ceramic sealed containers - mainly canned oysters, meat, olives, fruits and vegetables. Navy officers quickly appreciated the benefits of canned food; starting in 1812, their share in the provisions of the small US Navy began to increase, and food for sailors became more varied. Such ceramic containers were stored in boxes with sawdust or sand, primarily focusing on canned meat, since this eliminated hundreds of kilograms of cargo in the form of bulls, sheep, pigs, etc. Since the American fleet was small, supplying it with canned food was not particularly difficult, and by 1813 it practically switched to supplying it with canned food. First of all, they were supplied to ships going on long voyages, and then - on a residual basis - to all others.
(stories by george_rooke, quoted from jaerraeth.livejournal.com/444132.html)
Interesting articles in addition.
The first canned goods made industrially appeared almost 200 years ago, but people have been able to preserve food for a long time for a long time.
One of the oldest methods for making canned food is drying. The Indians who inhabited America had a food called pemmican, and this was already a kind of concentrate. Meat or fish was dried in the sun, sometimes ground between stones and the resulting powder was dried, mixed with spices. This mixture was pressed and stored in leather bags for more than six months. And in Siberia, for a long time, flour was prepared from dried fish - “porsu”. Drying is close to this method.
Another ancient method of preserving is smoking - this is the prolonged exposure of food to smoke. Sublimation products have preservative properties, which are enhanced by preliminary salting and removal of moisture. The products were also cooled, salted, fermented and pickled.
The first canned food produced by man was found during excavations of the tomb of Pharaoh Tutankhamun in Egypt. Products were preserved in the bowels of the earth for about 3 thousand years. These were ducks roasted and embalmed with olive oil in a clay bowl, the oval halves of which were held together with resinous putty. Canned food of this quality has stood the test for thousands of years and has remained relatively edible (there is evidence that ducks were edible for animals). They could be the envy of many of the modern canned goods.
The Roman senator Marcus Porcius Cato the Elder was one of the earliest "canners". In his book “On Agriculture” he wrote: “If you want to have grape juice all year round, then pour it into an amphora, tar the cork and lower the amphora into the pool. After 30 days, take it out. The juice will last for a whole year...”
In 1763, M.V. Lomonosov, while organizing an expedition to study the polar regions and the Northern Sea Route, placed an order: “Production of dried soup with and without spices, one and a half pounds of each variety.” That is, two centuries ago, soup concentrate traveled across Russia by land and the Arctic Ocean to Kamchatka.
The method of canning using sterilization arose at the turn of the 18th - (there is evidence that ducks were edible for animals) 19th centuries. In 1795, a competition was announced for the best method of long-term food storage. The winner of this competition was the Parisian chef and pastry chef Nicolas Francois Appert. In 1809, he was awarded a state prize and awarded the honorary title “Benefactor of Humanity.” The Society for the Encouragement of National Industry awarded Upper a gold medal. He made the world's first canned food.
And it turned out this way. Scientific disputes between two scientists, the Irishman Needham and the Italian Spallanzani (the first argued that microbes arise from inanimate matter, and the second argued that each microbe has its own progenitor) led the French chef to the idea that products that are hermetically sealed and subjected to heat treatment can be keep for a long time. He took several glass and metal jars, filled them with jam, broth, fried meat, sealed them tightly and then boiled them in water for a long time. They opened the jars only after eight months and were convinced of the complete safety of the products. His assumption turned out to be correct, and the products he prepared in this way were considered high quality after long-term storage. The only drawback of this method is that in those days such processing was quite expensive, the container weighed much more than the contents, and it was not easy to transport them.
Later, Appert opened a store called “Various Food in Bottles and Boxes” on one of the streets of Paris, where he sold manufactured canned food in sealed and hermetically sealed bottles. At the store there was a small factory producing canned food.
The results of this discovery - the first canned food made by sterilization - were outlined by Appert in his book published in 1810: “The Art of Preserving Animal and Vegetable Substance for Several Years.”
Only almost 60 years later, on September 3, 1857, in the French city of Lille, in a society of naturalists, the then little-known scientist Louis Pasteur made a report that there are microbes in nature that cause the process of decay. He said: “I have done many experiments. And now I am firmly convinced: beer, wine and milk are spoiled by microbes invisible to the eye... They cause a disastrous process that leads to spoilage of products...” Although two hundred years before Pasteur, the Dutchman Antonie Leeuwenhoek described microbes, there was no talk then that they can be food pests.
And yet, at first, canned food was not very popular in France. In England there were many more fans of canned food. It was here that mechanic Peter Durand invented tin cans. Naturally, they were much different from modern ones - they were made by hand and had an inconvenient lid. The British acquired a patent and began to produce canned food using the Upper method, and already from 1826 the English army received canned meat as allowance. True, to open such a jar, the soldiers had to use not a knife, but a hammer and chisel.
In the magazine “Russian Archives” for 1821 there is an entry: “Now they have reached such a degree of perfection that ready-made dinners from Roberts in Paris are sent to India in some kind of tin dishes of a new invention, where they are preserved from damage.” And we all remember Gogol’s words: “... the soup in a saucepan came straight from Paris on the boat; open the lid - steam, the like of which cannot be found in nature.” Despite this awareness among Russians, the first cannery appeared in Russia in 1870. The main customer was the army. In St. Petersburg, five types of canned food were produced: fried beef (or lamb), stew, porridge, meat with peas and pea soup.
We owe the improved type of cans to the Americans. Beginning in 1819, canned lobster and tuna were produced in the United States, and fruits began to be canned. Things were going so well that producing canned food became an extremely profitable business - factories for the production of cans appeared, new products were literally swept off the shelves. And in 1860, the can opener was invented in America.
In the modern canning industry, the method of preparing canned food by sterilizing the product and hermetically sealing it in a glass or metal container has become widely used. With this method, the color, aroma, taste, nutritional value of the original product are almost completely preserved, and its shelf life is very long.
P.S. And one more thing: in 1966 in the USSR. An elderly citizen came into the All-Union Research Institute of the Canning Industry and placed on the table a can of canned food with the inscription “Petropavlovsk Canning Factory. Stewed meat. 1916." Andrei Vasilyevich Muratov, the owner of this jar, received it at the front during the First World War. The analysis and subsequent tasting showed that the “Stewed Meat” was perfectly preserved, despite the fact that it had been in the jar for 50 years!!!
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