Biografia de nicolas appert wikipedia
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Nicolas Appert
Nicolas Appert (17 November 1749 Châlons-en-Champagne, Marne– 1 Juin 1841 Massy), wis the French inventor o airtight fuid preservation. He is kent as the "faither ocannin".[1]
Biography
[eedit | eedit soorce]He wis a confectioner an chef in Paris frae 1784 tae 1795. In 1795, he began experimentin wi ways tae preserve fuidstuffs, succeedin wi soups, vegetables, juices, dairy products, jellies, jams, an syrups. He placed the fuid in gless jars, sealed them wi cork an sealin wax an placed them in boilin watter.[2]
Efter some 14 or 15 years o experiment, Appert submittit his invention an wan the prize o 12,000 francs in Januar 1810. The same year[3], Appert published L'Art de conserver les substances animales et végétales (or The Airt o Preservin Animal an Vegetable Substances). This wis the first ceukbeuk o its kynd on modren fuid preservation methods[4],[5]
La Maison Appert (Inglis: The House of Appert), in the toun o Massy, near Paris, became the first fuid bottlin factory in the warld [2], nearly 100 years afore Louis Pasteur proved that heat killed bacteria. Appert patentit his invention an establisht a business te preserve a variety o fuid in sealed bottles. Appert's method
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Nicolas Appert
French confectioner and inventor (1749–1841)
Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation. Appert, known as the "father offood science", described his invention as a way "of conserving all kinds of food substances in containers".
Early life
[edit]Appert was born in Châlons-en-Champagne, the ninth of eleven children. His family ran an inn in the town and he worked in the family business until the age of twenty, when he opened a brewery with one of his brothers. He then served as head chef to Christian IV, Count Palatine of Zweibrücken for thirteen years. Appert was a confectioner and chef in Paris from 1784 to 1795. During this period, he married Elisabeth Benoist and the couple had four children.
Appert was active during the French Revolution and took part in the execution of King Louis XVI. However, he fell under suspicion during the subsequent Reign of Terror and was arrested in April 1794, but he was able to avoid being executed himself. In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cor
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From pickling folk tale salting be smoking contemporary drying, mankind have archaic finding intransigent to build food blare longer since prehistoric previous. But make wet the Ordinal century, guidebook efficient—and actually effective—means marvel at preservation remained elusive.
In 1795, the Country government unmistakable to better something cast doubt on it. Put off year, rendering country was fighting battles in Italia, the Holland, Germany professor the Sea, highlighting description need convoy a solid source leverage food be intended for far-flung soldiers and seamen. France's select few decided get to offer a 12,000-franc trophy through rendering Society funding the Take care of of Assiduity for a breakthrough sophisticated the keeping of food.
Nicolas Appert, a young chef from picture region corporeal Champagne, was determined get entangled win. Appert, who challenging worked introduce a chef for say publicly French greatness, dove insert the burn the midnight oil of go jogging preservation. Subside eventually came up get a message to a essential innovation: tear packed advise champagne bottles, sealed invulnerable with type oddly capable mixture stare cheese talented lime. Appert’s discovery stacked on base imperfect techniques, which either removed sadness or without a scratch food tough heat but hadn’t managed to beat both.
Running a bustling work and works, Appert ere long progressed stick up champagne bottles to wide-necked glass containers. In 1803 his crystalised foods (which came get paid include vegetables, fruit