Publisher's Synopsis
Excerpt from Freeze-Dried Foods: Palatability Tests
The history of food processing is a record of man attempting to reduce the effect of seasonal and geographical differences in production and use of food. Until fairly recent times, man has been faced with the problem of feast and famine; the problem of an overabundance of food at harvest time, and not enough at some periods of the year to satisfy basic nutritional needs. Also, due to specialization of present day production, much of our food is not consumed where produced.
Down through time attempts have been made to conserve food for future use. Napoleon even offered a reward to any person who could suggest a new method for keeping food so his armies could be better fed. As a result, canning was developed and this revolutionized preservation methods of the century. Quick-freezing became important during the last quarter century and its effect on food preservation has been equally striking.
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