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Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation. Appert, known as the " father of food science ", [ 1 ] described his invention as a way "of conserving all kinds of food substances in containers".
Nicolas Appert's jar. French chef Nicolas Appert invented the method of preserving food by enclosing it in sealed containers. Among the earliest glass jars used for home canning were wax sealers, named in reference to the sealing wax that was poured into a channel around the lip to secure a tin lid.
In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. [4] Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior. [5]
Appertization is the method of processing vegetables that leads to them being canned. The term comes from Nicolas Appert, who invented the first process for using heat to sterilize food. [2] Cirio was born in Nizza Monferrato, then part of the Kingdom of Sardinia, to a poor and illiterate family. When he was 14 years old he came to the capital ...
It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk. Although Appert had discovered a new way of preservation, it was not understood until 1864 when Louis Pasteur found the relationship between microorganisms, food spoilage, and ...
Nicolas Appert also proposed such dehydrated bouillon in 1831. [4] Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking. It ...
Nicholas Yoo of Ramsey created the Historia Project to popularize scientists of diverse backgrounds who have been ignored by history.
The technique itself was developed previously by a Frenchman, Nicolas Appert. However, Appert used exclusively glass vessels whereas Durand was the first to mention in a patent use of tin cans. [6] After receiving the patent, Durand did not pursue canning food himself.