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Food processing equipment evolution


Many advanced food processing equipment are nowadays available in the market. The technology has played a major role in the field of food processing and now there available Juice Production Line, Vacuum Evaporator for food processing, Aseptic filling machine for hygiene and tiny filling of food products etc.

Now, just take a look back to the food processing equipment History.  The history starts from 1800s with the simple hermetic bottling techniques. From there the technology has brought the food processing field to the present modern and highly efficient stage.


The Crude Processing of Prehistoric Ages

In the Prehistoric ages food were preserved as crude. They worked well enough for the needs at the time.

They also use some preservation methods . These basic preservation methods includes sun drying, fermenting (the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat) and the cooking methods includes roasting, smoking, and steaming.


Archaeological Evidence From Ancient Civilizations

It is evident from the Greek, Chaldean and Roman writings that at that time food stuffs were preserved by using salts. Salted meet and food stuffs were used by the soldiers, sailors since they can't access the fresh meet and food stuffs all the time.


Developments of the 19th Century

At 1809 a French chef used corked-glass containers reinforced with wire and sealing wax and kept in boiling water for preserving his soups and all. and it is called Nicolas Appert. Hence we can say that there started the use of Hermetic bottling technique. The chef also won 12,000-franc award for his method which he used to establish the first commercial cannery in 1812. Appert also helped develop the bouillon tablet (dehydrated stock), devised an alkaline gelatin extraction method, and perfected an autoclave (a strong, heated container used for chemical reactions using high pressures and temperatures, e.g., steam sterilization).

Canned goods first appeared during this time but were somewhat hazardous due to the lead used in the cans. The patent for this method was granted by King George III to Peter Durand in 1810. By 1818, The Royal Navy was using nearly 24,000 large cans on its ships each year. The canned vegetables were a great relief to sailors who were often plagued by scurvy caused by a deficiency of vitamin C in salt-cured foods.

Another big step in the processing evolution came in 1864 with the discovery of pasteurization by Louis Pasteur. This method uses heat to destroy pathogens in milk, juice, wine, and beer.


The Rising Consumer Society of the 20th Century

Between the soldiers’ needs during both World Wars and the economic boost that occurred afterward, demand for processed foods increased dramatically. The rise of a busy, consumeristic society increased the production of convenience foods.

The following methods were developed to aid in the advancement of food processing and preserving:

  1. 1. Frozen foods that can be defrosted and microwaved
  2. 2. Spray drying (quickly evaporating a solvent uniformly over food)
  3. 3. Freeze drying (rapidly freezing food and then subjecting it to a high vacuum to remove ice)
  4. 4. Dried, instant soup mixes
  5. 5. Juice concentrates (the removal of water)
  6. 6. Artificial sweeteners
  7. 7. Coloring agents
  8. 8. Sodium benzoate as a preservative

The Modern Machines of Today

Today, high-speed, highly efficient modern machines are used to process the bulk of the world’s food. By carefully measuring, chopping, mixing, coating, and packaging food items, the equipment functions as a self-contained unit that effectively minimizes labor and waste.

Have a look on our most mordern Tomato Paste Production line

tomato processing line