Process of Preserving Perishable Food and other Materials against Infection, Atmospheric and other Influences.
Year: 1899

page_text: Process of Preserving Perishable Food and other Materials against
Infection, Atmospheric and other Influences.
We, Dr. WILHELM LANWER, of Mittelstrasse 20, Bremerhaven Cheunist, and
ERNST RUPING, of Karlsburg 4, Bremerhaven, in the Empire of Germany, Apothe-
cary, do hereby declare the nature of this invention and in what manner the same
is to be performed to be particularly described and ascertained in and by the
following statement:
Many attempts have been made to protect meat, fruits and other provisions
against infection as well as against destructive atmospheric influences.and evapora-
tion or exhudation of fluids.
For preserving provisions carbonic acid, common salt and other means have been
used.
:
Means of preservation have also been tried consisting in a costing surrounding.
such goods, for example by covering them with a layer of paraffin or gelatine 'or
impregnating then with a dilute formaline solution or by keeping them in impreg
nated sacks, boxes or the like. But none of these known processes can so far pro-
tect provisions thus against infection and outer influences that they remain fresh
for several months and do not get dry.
The direct use of formaline solution brings it into contact with the provisions
and in meat for instance by its deep penetration into it it causes a hardening of the
albumenous matter. The use of gelatine forms a favourable medium for the
development of bacteria, and a paraffin layer cracks or breaks especially when used;
on large pieces of meat or the like when they are packed or forwarded.
The present invention relates to a process of providing provisions to be preserved
with a resistant and insoluble layer protecting them against the influence of tem-
perature, weather and mechanical injury in packing, infection from outside and
against evaporation and exudation or drying out. The enclosing of the provisions
is done in sterile condition.
+
The essential feature of the new process is that the provisions do not come into
direct touch with any preserving means.
For this purpose such provisions as contain much juice and are not protected on
their outside by a closed skin, as for instance fresh meat, fresh fruits, and the like,
are treated as follows:
The object to be, enclosed is first rendered sterile on its outside, is simultaneously.

page_text: provided with a thin impervious fat layer, indifferent to all agencies, by dipping it
in boiling mineral fat as for instance paraffin stearin, ceresin, palmitin or the like
and then into a mineral fat cooled to perhaps 90° C so that the first thin sterilizing
layer is provided with a thicker oue. This impervious fatty layer prevents or delays
for instance in fresh meat, contact between the juices, blood, and the like exuding
in time to the surface, and the next following artificial skin, because otherwise the
presence of liquid would render the hardening of the next following skin very diffi-
cult and the formation of mould would be favoured. After the paraffin or the like
layer has set, the object is dipped into an alcoholic solution of resin in order to
render the parafin or other fatty layer receptive for the following aqueous solution.
After the alcohol has evaporated the object is dipped. into a solution consisting
essentially of gelatine, glue, and dextrine in order to protect the layer of paraffin
or the like against outer mechanical'influences, and to provide it also with an elastic
resistent skin. There upon the object is dipped for about one minute into a 5 p.c.
formaline solution, the latter sterilizing and hardening the skin formed as above
mentioned of glue, gelatine and dextrine solution.
After treatment in the formaline bath the object may receive further layers of
gelatine glue and dextrine and finally it is exposed' again for about 5 minutes in
the formaline bath for the same purpose and then dried in a suitable drying room
for about 48 hours in a temperature of say 30 to 40 C.
All other provisions can be manipulated in the same manner.
In wrapping up such provisions which are not so rich in juice or possess a tight
covering as for instance sausages, fruits in their shells or hard skins and the like,
the use of paraffin and the like can be omitted because the juice of the object does
not influence the next following covering and can therefore not prevent its
hardening. The object first is dipped for sterilizing of the surface for, say, 2 minutes
into boiling water and then immediately into the solution of glue, gelatine, and
dextrine.
Then the object is treated in the above mentioned manner with the formaline bath
and a further covering of gluo, gelatine, and dextrine applied, and so on. But I
make no claim to this simpler method where the intervening layer of puraffin or the
like is omitted Instead of the solution consisting of gelatine, glue and dextrino,
any other liquid consisting of equivalent substances can be used..
The solution of gelatine, glue and dextrine or equivalent substances and the
following hardening can also be used for various articles of manufacture as for
instance paper, turf, wood and similar objects which are to be rendered resistent
against outer influences by outside impregnation.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed, we declare that subject
to the disclaiming clause what we claim is :-
1
1. Process for providing provisions and other materials in sterile state with a
covering resistent against infection temperature and weather influences as also
against accidental mechanical influences, wherein the object to be enclosed without
bringing it into touch with the means of preserving, is first rendered sterile by
dipping it into boiling water, and is then provided with one or more coatings of a
cementitious and easily setting substance consisting of liquid glue, gelatine and
dextrine or equivalent ingredients which covering is hardened by dipping it into.
a solution of about 5 p.c. of formaline and then dried for about 48 hours at
30-40 Celsius.
2. A modified form of execution of the process described in Claim 1. for such
provisions as are rich in juice but not provided with a tight surrounding skin, as for
instance fresh meat, fruits and the like wherein the object is dipped first for a short
time into boiling paraffin stearin, ceresin or the like and then into similar substance
cooled to about 90° C; then covered with resin dissolved in alcohol, and then as men-
tioned in Claim 1, provided with one or more coatings of a cementitious easily.
setting substance, consisting of liquid glue, gelatine and dextrine or equivalent

page_text: ingredients, which coating is hardened by dipping it into a solution of about
5 p.c. formaline, and dried for about 48 hours at 30-40° Celsins.
Dabad thin and 2 T1 1900
HERBERT HADDAN & Co.,
Agents to Applicant,
18, Buckingham Street, Strand, London..