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C O N T E N T S
Early
methods of food preservation
A chance discovery
Frozen food chemistry
United States agriculture turns to science
Frozen food research begins at WRRC
Defining "Quality"
Chemical reactions at low temperatures
Chlorophyll as a benchmark for vegetable quality
Major scientific results from the T-TT program
Societal impact of the T-TT program
Landmark designation
Further reading and acknowledgments
"Frozen foods have a memory for adverse experiences."
– Wallace B. Van Arsdel, former assistant director of the Western Regional Research Center
Frozen
Food Research
Frozen foods have become a staple of the modern diet. Freezing
allows consumers to have access to foods previously unavailable or available
only seasonally, and it provides convenience for many families where time
is an issue. But frozen foods became commonplace only after World War
II, in part due to research conducted at the Western Regional Research
Center. This research helped determine the proper time and temperature
at which various foods should be frozen to insure their quality and stability.
The American Chemical Society designated the Time-Temperature Tolerance
studies conducted at the United States Department of Agriculture –
Agricultural Research Service’s Western Regional Research Center
in Albany, California, a National Historic Chemical Landmark on December
11, 2002.
Early methods of food preservation | A chance discovery | Frozen food chemistry | U.S. Agriculture turns to science | Frozen food research begins at WRRC | Defining "Quality" | Chemical reactions at low temperatures | Chlorophyll as a benchmark | Major scientific results from the T-TT program | Societal impact of the T-TT program | Landmark designation | Further reading and acknowledgments
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