Effects of High Pressure on Spores

摘要: The history of modern food preservation is a heat treatment. This technique dates back to the last decade 18th century, when Frenchman Nicholas Appert discovered method that allowed people store for comparably long period time without fermenting, smoking, or salting products removing water by evaporation (Appert, 1810). He exposed foods packaged in sealed glass bottles heat, simply immersing them boiling defined treatment time. prolonged shelf life was thought be mainly due prevention access air. role microorganisms spoilage not yet known. Because this lack scientific knowledge, investigators used trial-and-error experiments develop regimes various products. first commercial large-scale production using reported have started 1804 (Lopez, 1987). For several decades only minor improvements were introduced technology.