![]() Techniques for drying foods date back to ancient times, when fruits and vegetables were dried in the sun or on an open stove. The preservation of harvested and prepared food for future consumption is one of the oldest practical arts, a necessity that developed from the sheer need to survive in a hostile environment where fresh food was not always available. Landmark Designation and Acknowledgments.Growth of the Frozen Foods Industry after 1950. ![]() Major Scientific Results from the T-TT Program.Enzyme and Chlorophyll Benchmarks in Frozen Foods.Analytical Tools and the Study of Food “Quality”.USDA Frozen Food Research: “Time-Temperature Tolerance” Studies.Founding of the USDA Regional Research Centers.Clarence Birdseye and Early Frozen Food Products.But frozen foods became commonplace only after World War II, in part due to research conducted at the Western Regional Research Center which helped determine the proper time and temperature at which various foods should be frozen to insure their quality and stability. Freezing allows consumers to have access to foods previously unavailable or available only seasonally, and it provides convenience for many families. Dedicated December 11, 2002, at the Western Regional Research Center in Albany, California.įrozen foods have become a staple of the modern diet. ![]()
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