Clarence Birdseye 1227097 225972219 2008-07-16T07:33:06Z Richard Arthur Norton (1958- ) 158051 [ {{portal|Food}} {{Infobox Person | name =Clarence Frank Birdseye II | image = | image_size = | caption = | birth_name = | birth_date = {{Birth date|1886|12|9}} | birth_place =[[Brooklyn]] | death_date = {{Death date and age|1956|10|7|1886|12|9}} | death_place =[[Gramercy Park Hotel]]<br>[[Manhattan]] | death_cause = | resting_place = | resting_place_coordinates = | residence = | nationality = | other_names = | known_for =[[Frozen food]] | education = | employer = | occupation = | title = | salary = | networth = | height = | weight = | term = | predecessor = | successor = | party = | boards = | religion = | spouse = | partner = | children = | parents =Clarence Frank Birdseye I<br>Ada Jane Underwood | relatives = | signature = | website = | footnotes = }} '''Clarence Frank Birdseye II''' ([[December 9]], [[1886]] - [[October 7]], [[1956]]) was an [[U.S.A.|American]] [[inventor]] who is considered the founder of the modern [[frozen food]] industry. ==Early life== [[Image:US Patent 1773079 (Fig 1).jpg|thumb|right|250px|Birdseye's double belt freezer (US Patent #1,773,079)]] Birdseye was born in [[Brooklyn]] in [[New York City]]. He became interested in the preservation of food by freezing while working as a field naturalist for the United States government in [[Labrador]], [[Canada]], between 1912-1915. He had taken the job to help pay for his education as a biology major at [[Amherst College]]. He was taught by the [[Inuit]] how to [[ice fishing|ice fish]] under very thick ice. In -40°C weather, he discovered that the fish he caught froze almost instantly, and upon thawing, it tasted very fresh. He knew right away that the frozen seafood sold in [[New York]] was of lower quality than the frozen fish of [[Labrador]]. Conventional freezing methods of the time were commonly done at higher temperatures, and thus the freezing occurred much more slowly, and this gave ice crystals more time to grow. We now know that fast freezing produces smaller ice crystals which cause less damage to the cellular tissue structure. In 1922 Birdseye conducted fish-freezing experiments at the Clothel Refrigerating Company, then established his own company, Birdseye Seafoods Inc., to freeze fish fillets via chilled air at -45°F (-43°C). In 1924, however, his company went bankrupt due to lack of consumer interest in the product. That same year he developed an entirely new process for commercially viable [[Flash freezing|quick-freezing]]: pack fish in cartons, then freeze the contents between two refrigerated surfaces under pressure. Birdseye created a new company, General Seafood Corporation, to promote this new approach. Clarence Birdseye wanted his family to have fresh food for winter. Then Clarence Birdseye invented "The Quick Freeze Machine." ==Industrial development== In 1925 his General Seafood Corporation moved to [[Gloucester, Massachusetts]]. There it employed Birdseye's newest invention, the double belt freezer, in which cold brine chilled a pair of stainless steel belts carrying packaged fish so the fish froze extremely quickly. His invention subsequently issued as US Patent #1,773,079, and marked the beginning of today's frozen foods industry. Birdseye then began to take out a series of patents on machinery which cooled more quickly so that only small ice crystals can form and cell walls are not damaged. In 1927 he began to extend the process to quick-freezing of meat, poultry, fruit, and vegetables. In 1929 Birdseye sold his company and [[patent]]s for $22 million to [[Goldman Sachs]] and the [[Post Cereals|Postum Company]], which eventually became [[General Foods Corporation]], and which founded the [[Birds Eye]] Frosted Food Company. Birdseye continued to work with the company, developing frozen food technology. In 1930 the company began sales experiments in 18 retail stores around [[Springfield, Massachusetts]] to test consumer acceptance of quick-frozen foods. The initial product line featured 26 items, including 18 cuts of frozen meat, spinach and peas, a variety of fruits and berries, blue point oysters, and fish fillets. Consumer acceptance was strong, and today this experiment is considered the birth of retail frozen foods. The "Birds Eye" name remains a leading frozen-food brand. He died on [[October 7]], [[1956]] of a heart attack at the [[Gramercy Park Hotel]]. He was 69 years.<ref>{{cite news |first= |last= |authorlink= |coauthors= |title=Clarence Birdseye Is Dead at 69. Inventor of Frozen-Food Process. Developed Method for Quick Freezing and Also Devised System for Dehydrating. |url=http://select.nytimes.com/gst/abstract.html?res=F60F10FC3D5E147B93CBA9178BD95F428585F9 |quote=Clarence Birdseye, the inventor of a process for quickfreezing foods that made his name a household word in the United States, died Sunday night of a heart ailment in his residence at the [[Gramercy Park Hotel]]. He was 69 years old. |work=[[New York Times]] |date=[[October 9]], [[1956]] |accessdate=2008-07-16 }}</ref> ==Legacy== A charter member of the [[Institute of Food Technologists]] (IFT) in 1939, he received the [[Babcock-Hart Award]] in 1949. Birdseye would be posthumously inducted into [[Food Engineering's Hall of Fame]] in 2003. Clarence Birdseye's invention led to the "Freezer." ==References== {{reflist}} ==Further reading== *"Clarence Birdseye." ''Food Engineering.'' September 2003. p. 66. *[http://inventors.about.com/library/inventors/blfrfood.htm About.com biography] ==External links== *[http://www.birdseyefoods.com/corp/about/clarenceBirdseye.asp Clarence Birdseye biography at Birds Eye Foods web site] *[http://members.ift.org/IFT/Awards/AchievmentAwards/AwardWinners/pastawardwinners.htm List of IFT Award winners] {{DEFAULTSORT:Birdseye, Clarence}} [[Category:1886 births]] [[Category:1956 deaths]] [[Category:American food engineers]] [[Category:American food scientists]] [[Category:American inventors]] [[Category:People from New York City]] [[Category:Amherst College alumni]] [[de:Clarence Birdseye]] [[fr:Clarence Birdseye]] [[it:Clarence Birdseye]]