When Was Freeze Dried Food Invented?
Freeze drying is a process of dehydration used to prevent perishable material from going bad in its normal time frame. The concept of preserving foods in this way was established at least 600 years ago. Modern freeze drying methods reduce the pressure that surrounds a material and cause the water to turn directly into gas. This process is known as sublimation.
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Origins
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The first culture known to practice freeze drying was the Incas. In the 15th century, crops were stored in the high altitudes of the Andes. This caused the foods to freeze while the water vaporized due to the low air pressure.
Modern Invention
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During the early 20th century, a number of independent inventors created vacuum technology that made freeze drying possible. The most successful of these was S.F. Shackell, who began to utilize it on bodily fluids as of 1909.
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Maxwell House
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The first commercial use of freeze drying was introduced by Maxwell House in 1963. The company implemented this procedure in order to retain the coffee's flavor and make the delivery process easier.
NASA
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In an effort to accommodate astronauts going to the moon, NASA began to experiment with freeze drying a number of different foods. Later commercial use of Tang and Space Ice Cream came from this research.
Modern Uses
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During the 1980s, a number of companies began to use the freeze drying method to preserve a variety of herbs and vegetables. Soups, beverages and a variety of other materials were easily packaged and made a number of foods more convenient to cook.
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Resources
- Photo Credit Wwc26, Wikimedia Commons, Public Domain, http://en.wikipedia.org/wiki/File:SpaceIceCream.jpg
