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HISTORIA DE LA CONSERVACION DE ALIMENTOS

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NOMBRE: MIGUEL COPA ALVAREZ MATERIA: HCA - 101 A DIURNO FECHA: 07 - 07 - 2021 DOCENTE: SANDRA MONICA MONTES CARRASCO
COPA ALVAREZ MIGUEL
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HISTORIA DE LA CONSERVACION DE ALIMENTOS
  1. EPOCA PRIMITAVA 3500 A.C.
    1. AIRE
      1. SOL
        1. FUEGO
          1. SAL
            1. HIELO
              1. FOSAS ESCAVADAS
              2. REGION EGIPCIA 3150-3100 A.C.
                1. VINAGRE
                  1. ACEITE
                    1. MIEL
                      1. SALAZÓN
                      2. EPOCA DE LOS PERSAS 1400 A.C.
                        1. AZUCAR DE CAÑA
                          1. SALMUERA
                            1. AHUMADO
                            2. GRIEGOS - ANTIGUA ROMA
                              1. SEDA VIRGEN
                                1. DIOXIDO DE AZUFRE
                                  1. MIEL
                                  2. SIGLO XV Y SIGLO XVIII
                                    1. ADOBOS DE CARNE
                                      1. VORAX
                                        1. CONDIMENTOS
                                          1. NICOLAS APERT 1790
                                            1. APPERTIZACION
                                              1. RECIPIENTES DE CRISTAL
                                            2. SIGLO XIX
                                              1. AGENTES SULFITANTES
                                                1. BRYAN DONKIN Y JOHN HALL 1812
                                                  1. EMPRESA DE ENVASADOS
                                                  2. PASTEUR 1880
                                                    1. PASTEURIZACION
                                                  3. SIGLO XX
                                                    1. CONGELACION
                                                      1. PETER DURAND
                                                        1. ENVASES DE HOJALATA
                                                        2. CONSERVANTES
                                                          1. IRRADIACION
                                                            1. TETRABRIK, POLIMEROS PLASTICOS
                                                              1. DESHIDRATACION
                                                              2. ACTUALIDAD
                                                                1. ALTA PRESION
                                                                  1. PULSOS ELECTRICOS
                                                                    1. COCCCION AL VACIO
                                                                      1. CALENTAMIENTO QUIMICO
                                                                        1. ENVASADO ASEPTICO
                                                                          1. INDUCCION
                                                                            1. CONGELACION

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