The Increase in the Price of Can Tomato Paste Increased the Growth of the Glass Industry

These methods tomato paste can until the 17th century when Nicola Appert, who is known as the father of canning, discovered the method of keeping food in the closed side.
and summarized the results of his research as follows.
1) Food items should be blocked inside glass or metal containers.

2) Blocking in the glass should be done very carefully.
3) Foodstuffs blocked inside completely closed containers should be sterilized in boiling water for a short or long time.
4) Sterilized foods should be taken out of boiling water after a certain period of time and cooled.
Apert method was gradually developed and perfected and white iron replaced glass.
In 1814, Albert traveled to London and there he saw a large kitchen that is less used and uses steam to prepare food. At this time, he thought of using an autoclave to sterilize food. The result of the operation was completely satisfactory and he prepared and marketed various types of canned fruits and meat.
In 1847, a major food crisis took hold in France and most of the cans were spoiled. As a result of this development, in 1850, a French chemist named Favre suggested that instead of sterilizing with boiling water.

they should be sterilized in a salt water bath. The boiling point result will be more than 100 degrees Celsius.
In 1851, Appert’s successor.

Chevallie Appert, suggested that instead of salt water, it is better to perform heating and sterilization in an autoclave, and in 1852, he put his idea into practice using a pressure gauge.
In 1851, Appert died without leaving a penny for his burial and burial, but he was extremely happy with the amazing results of his invention.

Because of Appert’s sacrifices, he is called the father of canning and the preservation of food by heat Appertization and America and England

It is called Appertising.
In 1876, Shriver discovered an autoclave with pressurized steam and called it a retort. At the beginning of the 20th century, a three-piece tin can became common in its current form, and in 1921.

a can glaze was discovered, which prevented many chemical corruptions. Between the years 1920 and 1930, many basic studies were conducted to determine the relationship between temperature and time to kill bacteria with sprays.

and an American scientist was able to compile a mathematical system to determine the minimum heat required for complete sterilization using the information collected on heat transfer in cans.

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