Abstract
Freezing and cold storage are among the oldest methods of food preservation, but it was not until 1875 that a mechanical ammonia refrigeration system capable of supporting commercial refrigerated warehousing and freezing was invented. This major advance was hampered by the lack of proper facilities, a prime requirement for any refrigerated or frozen food industry. Thus, as late as the 1920s food delivered to a market in a frozen state commonly thawed before it could be brought home, or else thawed in household ice boxes and generally was of marginal to poor quality. Starting in the 1920s, Clarence Birdseye pioneered research on quick freezing processes, equipment, frozen products, and frozen food packaging. As household refrigerators and freezers became more common, the modern frozen food industry grew rapidly.
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© 1986 Springer Science+Business Media New York
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Potter, N.N. (1986). Cold Preservation and Processing. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_9
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DOI: https://doi.org/10.1007/978-94-015-7262-0_9
Publisher Name: Springer, Dordrecht
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