Food freezing

The invention: It was long known that low temperatures helped to
protect food against spoiling; the invention that made frozen
food practical was a method of freezing items quickly. Clarence
Birdseye’s quick-freezing technique made possible a revolution
in food preparation, storage, and distribution.
The people behind the invention:
Clarence Birdseye (1886-1956), a scientist and inventor
Donald K. Tressler (1894-1981), a researcher at Cornell
University
Amanda Theodosia Jones (1835-1914), a food-preservation
pioneer
Feeding the Family
In 1917, Clarence Birdseye developed a means of quick-freezing
meat, fish, vegetables, and fruit without substantially changing
their original taste. His system of freezing was called by Fortune
magazine “one of the most exciting and revolutionary ideas in the
history of food.” Birdseye went on to refine and perfect his method
and to promote the frozen foods industry until it became a commercial
success nationwide.
It was during a trip to Labrador, where he worked as a fur trader,
that Birdseye was inspired by this idea. Birdseye’s new wife and
five-week-old baby had accompanied him there. In order to keep
his family well fed, he placed barrels of fresh cabbages in salt water
and then exposed the vegetables to freezing winds. Successful at
preserving vegetables, he went on to freeze a winter’s supply of
ducks, caribou, and rabbit meat.
In the following years, Birdseye experimented with many freezing
techniques. His equipment was crude: an electric fan, ice, and salt
water. His earliest experiments were on fish and rabbits, which he
froze and packed in old candy boxes. By 1924, he had borrowed
money against his life insurance and was lucky enough to find three
partners willing to invest in his new General Seafoods Company (later renamed General Foods), located in Gloucester, Massachusetts.
Although it was Birdseye’s genius that put the principles of
quick-freezing to work, he did not actually invent quick-freezing.
The scientific principles involved had been known for some time.
As early as 1842, a patent for freezing fish had been issued in England.
Nevertheless, the commercial exploitation of the freezing
process could not have happened until the end of the 1800’s, when
mechanical refrigeration was invented. Even then, Birdseye had to
overcome major obstacles.
Finding a Niche
By the 1920’s, there still were few mechanical refrigerators in
American homes. It would take years before adequate facilities for
food freezing and retail distribution would be established across the
United States. By the late 1930’s, frozen foods had, indeed, found its
role in commerce but still could not compete with canned or fresh
foods. Birdseye had to work tirelessly to promote the industry, writing
and delivering numerous lectures and articles to advance its
popularity. His efforts were helped by scientific research conducted
at Cornell University by Donald K. Tressler and by C. R. Fellers of
what was then Massachusetts State College. Also, during World
War II (1939-1945), more Americans began to accept the idea: Rationing,
combined with a shortage of canned foods, contributed to
the demand for frozen foods. The armed forces made large purchases
of these items as well.
General Foods was the first to use a system of extremely rapid
freezing of perishable foods in packages. Under the Birdseye system,
fresh foods, such as berries or lobster, were packaged snugly in convenient
square containers. Then, the packages were pressed between
refrigerated metal plates under pressure at 50 degrees below zero.
Two types of freezing machines were used. The “double belt” freezer
consisted of two metal belts that moved through a 15-meter freezing
tunnel, while a special salt solution was sprayed on the surfaces of
the belts. This double-belt freezer was used only in permanent installations
and was soon replaced by the “multiplate” freezer, which was
portable and required only 11.5 square meters of floor space compared
to the double belt’s 152 square meters.The multiplate freezer also made it possible to apply the technique
of quick-freezing to seasonal crops. People were able to transport
these freezers easily from one harvesting field to another,
where they were used to freeze crops such as peas fresh off the vine.
The handy multiplate freezer consisted of an insulated cabinet
equipped with refrigerated metal plates. Stacked one above the
other, these plates were capable of being opened and closed to receive
food products and to compress them with evenly distributed
pressure. Each aluminum plate had internal passages through which
ammonia flowed and expanded at a temperature of -3.8 degrees
Celsius, thus causing the foods to freeze.
A major benefit of the new frozen foods was that their taste and vitamin content were not lost. Ordinarily, when food is frozen
slowly, ice crystals form, which slowly rupture food cells, thus altering
the taste of the food. With quick-freezing, however, the food
looks, tastes, and smells like fresh food. Quick-freezing also cuts
down on bacteria.
Impact
During the months between one food harvest and the next, humankind
requires trillions of pounds of food to survive. In many
parts of the world, an adequate supply of food is available; elsewhere,
much food goes to waste and many go hungry. Methods of
food preservation such as those developed by Birdseye have done
much to help those who cannot obtain proper fresh foods. Preserving
perishable foods also means that they will be available in
greater quantity and variety all year-round. In all parts of the world,
both tropical and arctic delicacies can be eaten in any season of the
year.
With the rise in popularity of frozen “fast” foods, nutritionists
began to study their effect on the human body. Research has shown
that fresh is the most beneficial. In an industrial nation with many
people, the distribution of fresh commodities is, however, difficult.
It may be many decades before scientists know the long-term effects
on generations raised primarily on frozen foods.