The Sunken Sandwiches That Revolutionized Food Preservation
The Alvin Accident: A Serendipitous Discovery
On October 16, 1968, the research submersible Alvin plunged to the depths of the Atlantic Ocean, carrying with it a crew of three and their lunch. The Alvin’s mission was to observe whales, but disaster struck when two support cables snapped, causing the submersible to sink 4,900 feet below the surface.
The crew escaped unharmed, but the Alvin remained submerged for months due to rough seas. When it was finally recovered, scientists made an astonishing discovery: the crew’s lunch, which included bologna sandwiches, apples, and bouillon, was remarkably well-preserved.
The Secret of the Deep: High-Pressure Preservation
The scientists realized that the extreme water pressure at the depth where the Alvin had rested had acted as a preservative. At 5,000 feet, water exerts a downward force of over 2,200 pounds per square inch, which is more than enough to rupture eardrums. This high pressure inhibits the growth of microbes, which are responsible for food spoilage.
High-Pressure Processing: A Novel Food Preservation Method
The accidental discovery of the preserved sandwiches led to the development of high-pressure processing (HPP) as a novel food preservation method. HPP involves subjecting food to extremely high pressures, typically ranging from 100 to 10,000 times atmospheric pressure.
HPP is effective in preserving a wide variety of foods, including oysters, lobsters, guacamole, and fruit juices. It can extend the shelf life of food by several weeks or even months, while maintaining its nutritional value and flavor.
How HPP Works
HPP works by inactivating microorganisms and enzymes that cause food spoilage. The high pressure disrupts the cell walls of microorganisms, preventing them from reproducing and spreading. It also denatures enzymes, which are proteins that catalyze chemical reactions that lead to food spoilage.
Advantages of HPP
HPP offers several advantages over traditional food preservation methods, such as freezing and refrigeration:
- Extends shelf life: HPP can extend the shelf life of food by several weeks or even months, reducing food waste and spoilage.
- Preserves nutritional value: HPP preserves the nutritional value of food better than other methods, as it does not involve heat or chemicals.
- Maintains flavor: HPP-treated food retains its original flavor and texture, making it an attractive option for consumers.
- Safe and effective: HPP is a safe and effective method of food preservation that has been approved by regulatory agencies worldwide.
Applications of HPP
HPP is used in a variety of food industries, including:
- Seafood: HPP is used to preserve oysters, lobsters, and other seafood products, extending their shelf life and improving their safety.
- Produce: HPP can be used to preserve fruits and vegetables, maintaining their freshness and nutritional value.
- Juices: HPP is used to preserve fruit juices, killing harmful bacteria and extending their shelf life without the need for preservatives.
- Dairy products: HPP can be used to preserve dairy products, such as milk and cheese, extending their shelf life and improving their safety.
Conclusion
The accidental sinking of the Alvin submersible and the subsequent discovery of the well-preserved sandwiches revolutionized the field of food preservation. HPP, inspired by this serendipitous event, has emerged as a promising and effective method of preserving food, offering numerous advantages over traditional methods. As research continues, HPP is likely to find even wider applications in the food industry, helping to reduce food waste, improve food safety, and preserve the nutritional value and flavor of our food.
