Conditions Governing Reproduction and Use

The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.

Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction .

Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication . Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.

Conditions Governing Access

The collection is open for research.

Preferred Citation

Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Z Process Quick Freezing Collection, c.1917 - 1937, Ms2024-055, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.

Source of Acquisition

This collection was purchased by Special Collections in July 2021.

Processing Information

The processing, arrangement, and description of the Z Process Quick Freezing Collection was completed in May 2024.

Scope and Content

The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste.

The pamphlets consist of three pamphlets, which are listed on the bibliography in the folder. The pamphlets explain how Zarochentsev created the Z Process, with details on the his methodology. One article tells of his experience developing the method, how he uses "three of the known methods of heat transfer--radiation, conduction, and convections," and his successful work in Europe and the U.S. Another pamphlet describes the advantages of the Z Process over other freezing processes.

The photograph album contains 186 photographs that illustrate the refrigeration process, fishing vessells, packaging, animals, meats, and more. Most photos include captions.

According to the original sale document:

"This souvenir sales photo album, and accompanying literature document the extraordinary advancement in quick-freezing technology and food preservation by this pioneering Russian-American engineer. Zaronchentsev had developed a technique of placing all of the products to be frozen on mesh metal shelving which would then be sprayed with a calcium chloride brine solution as a mist, which speeded the freezing process. This method was entirely different from the flash freezing methods developed by Clarence Birdseye, whose innovations involved holding packaged food between two metal belts chilled to -45 degrees Fahrenheit, or under pressure between two hollow metal plates chilled to -25 degrees Fahrenheit through evaporation of ammonia, freezing items from 30-90 minutes. Zaronchentsev (b. 1879) who had pioneered refrigeration engineering while studying at the Institute of Transportation in Moscow prior to the Russian Revolution, later oversaw the construction of numerous packaging houses, cold storage facilities, and thousands of refrigerated railwar cars. From 1922 to 1927 he had become the general manager of the Estonion packing house A/S Kulmetus, with many of th ephotos here showing his work in Estonia, and across Europe during the period. In 1928, he contracted with the British firm H. Smethurst & Co. in Grimsby which used his technology to freeze, package and market frozen salmon rolls, fish ovals, fish cakes, and others, shown here in the photos, but three years later decided he would have to move to the U.S. for financing and build the company.

"In New York, he contracted initially with the Francis Metal Door & Window Corp. in Rochester, NY to build his specialty freezers, and equipment, and incorporated as the American Z Corporation, with branches in Brooklyn, NY and other locales. He also began setting up test farms to grow vegetables, fruits, and poultry, especially duck, to develop a whole line of locally sourced frozen goods using his equipment. The carefully annotated photographs show the many different products frozen and being frozen including green peas, frozen shrimp in pans and cartons, pork chops, ham and pork bellies, pork brains in cartons, lamb chops, duck, fish fillets, and sausages, including those in cellophane display cartons. The patented 'brine-fog-' method together with applied pure cane sugar prevented fruit from losing their colour, as well as preserving aroma, nutrients, and essential vitamins. By 1938, the Japanese firm Nippon Suisan had tested the devices, and methods of cold storage facilities and production facilities in Misaki, Nemuro, and Takao (Taiwan), focused primarily on farm shrimp marketed as Horai Shrimp in Japan, and frozen swordfish exported across the Pacific."

Arrangement

The collection is arranged by document type.

Subjects and Indexing Terms

• Food Technology and Production
• History of Food and Drink

Rights Statement for Archival Description

The guide to the Z Process Quick Freezing Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 ( https://creativecommons.org/share-your-work/public-domain/cc0/ ).