INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Canning
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Homogenization
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Pasteurization
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None of the above
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Detailed explanation-1: -Louis Pasteur was a French chemist who discovered that bacteria in wine can cause it to spoil quickly, and he also discovered that heat could kill these bacteria. Therefore, the process of applying heat to a food or drink to kill pathogens was called pasteurization.
Detailed explanation-2: -It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135 °F) for a few minutes.
Detailed explanation-3: -Pasteurization is the process of heating, and then rapidly cooling, liquids or food in order to kill microbes that may expedite their spoilage or cause disease. The French scientist who invented the process of pasteurization was Louis Pasteur.