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Pasteurising machine. This machine is designed to heat liquids to a high temperature and then cool it. This method of food preservation slows microbial growth and is known as pasteurisation (after Louis Pasteur). This design is by a Paris manufacturer called Houdart, who used a temperature of 59 degrees Celsius. The design was presented to the French Academy of Sciences and adopted by the military to use on wines for the French army. Artwork from the ninth volume (first period of 1892) of the French popular science weekly 'La Science Illustree'.
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