The History of Food Freezing

Freezing food is actually one of the most ancient methods of preserving food. When the ancient man first lived in cold regions, they froze fish and meets for future use.

The first known patient for freezing food was granted as early as 1853 in England. The manner used to immerse the food in ice and salt brine. The development of mechanical refrigeration has made possible to use frozen foods extensively and to freeze and transport them over long distance.

Attempts were always made to preserve foods other than meats and fishes by freezing in earlier time. A person named H.S. Baker froze fruits in Colorado as early as 1908. He made it for selling the unsold fruit crops later. Only certain fruits including strawberries and cherries were frozen first. The method was observed as cold-pack method. It means placing the fruit containers in large storage room maintaining the temperature at 10 to 15 degrees below zero Fahrenheit.

The Germany experiments discovered quick freeze method in 1916. In this way, food can be frozen in a few hours instead of in several days. In 1917, a man called Clavence Birdsage started to work on methods of freezing food in small containers for sale in stores. The first commercial pact of this category was put on the market after 1919. As a result of his investigation, it was found that many vegetables could also be preserved in this way and the frozen industry was on its way.