Nicolas Appert was born in Châlons-en-Champagne in 1749 and became a confectioner in Paris in 1784. From 1794 he became involved in the process of conserving foods for a long period by heating them in hermetically sealed containers to eradicate bacteria from them. The process bacame known as appertisation.
Continuing his experiments he from 1815 became the initiator of techniques for conserving wines and milk, later perfected by fermentation by Louis Pasteur. Several times Appert was acknowledged by the Société d'Encouragement pour l'Industrie nationale, although his techniques were advanced by English developers of his technique without any compensation/recognition for Appert and he was buried in an ossuary in 1841.
This monument was erected in 2009.
Continuing his experiments he from 1815 became the initiator of techniques for conserving wines and milk, later perfected by fermentation by Louis Pasteur. Several times Appert was acknowledged by the Société d'Encouragement pour l'Industrie nationale, although his techniques were advanced by English developers of his technique without any compensation/recognition for Appert and he was buried in an ossuary in 1841.
This monument was erected in 2009.
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