Address: 1401. Unit 2, No.63 Haier Road, Qingdao, China
Mobile: +86 18562728331
Francis Bacon, a writer and philosopher of the 17th century, tried to tuck the snow into a chicken to freeze it, only to be cold and soon fell ill. Even before Bacon's unfortunate experiment, it was known that extreme cold could stop food meat from "getting worse."
This has led wealthy landlords to set up ice cellar in their estates where food can be preserved. None of these early attempts to freeze food caught the key to the problem. It is not so much the degree of freezing as the speed of freezing that is the key to freezing meat.
Probably the first person to recognize this was American inventor Clarence Bezeuil. It was not until the the 1950s and 60 that frozen food began to be sold in large quantities when the number of home refrigerators became increasingly popular.
Shortly afterwards, Bezeuil's famous red, white and blue packaging, which existed in shops in many parts of the world, became a familiar sight. Bezeuil A survey of wild plants during a trip to the Labrador Peninsula in Canada a few years after the First World War. He noticed that the weather was so cold that the fish froze hard for a moment after he caught a fish.
He was keen to know whether that was the key to food preservation. Unlike Bacon, Bezeuil lives in the freezer era. When he returned home in 1923, he experimented with a freezer in his own kitchen. Bezeuil then froze a variety of different types of edible meat at a larger refrigeration plant. Bezeuil eventually found that the quickest way to freeze food is to press the meat between two frozen metal plates.
By the 1930s, he was ready to start selling frozen food produced at his Springfield plant in Massachusetts. For Bezeuil, frozen food quickly became a big business, and even before he invented the efficient double-board refrigeration process, his company reached 500 tons of fruit and vegetable freezes a year.