Who published his method of heating food to kill micro-organisms and sealing the container, in 1810?
Container of the eighteenth century, sizes for retail containers such as glass bottles had become standardized for their markets. In 1810, Frenchman Philippe de Girard came to London and used British merchant Peter Durand as an agent to patent his own idea for a process for making tin cans. The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert. Durand did not pursue food canning, but, in 1812, sold his patent to two Englishmen, Bryan Donkin and John Hall, who refined the process and product, and set up the
Food preservation pests. This is a method of great antiquity, as well as having modern equivalents. The success of the method relies on having the correct mix of sealing, grain moisture, and temperature. A patented process uses fuel cells to exhaust and automatically maintain the exhaustion of oxygen in a shipping container, containing, for example, fresh fish. This process subjects the surface of food to a "flame" of ionized gas molecules, such as helium or nitrogen. This causes micro-organisms to die off on the surface. High-pressure food preservation or pascalization refers to the use of a food preservation technique that makes use