scientific invention that revolutionised food preservation during the 19th century
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http://www.theatlantic.com/technology/archive/2012/09/the-20-most-significant-inventions-in-the-history-of-food-and-drink/262410/
One scientific invention that revolutionized food preservation during the 19th century was the method of canning. Canning involves sealing food in airtight containers to prevent spoilage and maintain freshness over an extended period. Here's how it works:
1. Sterilization: The food is first prepared and then placed in a can or jar. The container is sealed to create an airtight environment. Prior to sealing, the food is usually heated or cooked to kill bacteria, yeast, molds, and other microorganisms.
2. High Heat Processing: The sealed containers with the food are subjected to high temperatures, typically achieved through methods such as pressure canning or water bath canning. This heat effectively kills any remaining microorganisms and enzymes that could cause spoilage.
3. Vacuum Sealing: As the containers cool down, a vacuum is created inside. This vacuum helps to prevent the growth of bacteria and fungi by removing the oxygen they require to survive.
The method of canning allows food to be preserved for long periods, sometimes even years, without refrigeration. This breakthrough in food preservation had a significant impact during the 19th century because it extended the shelf life of perishable goods, making them more accessible and reducing food waste. It also played a crucial role in enabling long-distance transportation of food, facilitating trade and improving the availability of food in various regions.