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Up for sale a RARE! "Frozen Foods" Dr Donald K. Tressler Hand Signed 3X5.5 Card
ES-2969C
Dr. Donald K. Tressler, chairman of
the AVI Publishing Company of Westport, Conn., which specializes in books on
food science, nutrition and related subjects, died Saturday at Norwalk (Conn.)
Hospital. He was 86 years old and lived in Westport. Dr. Tressler, a specialist
in frozen foods, had a long career in teaching and research before becoming a
publisher in 1956. In 1930 he joined Clarence Birdseye, who was then
quick-freezing fish and meat, as a consultant on the freezing of fruits and
vegetables at the Birdseye Laboratories in Gloucester, Mass. Dr. Tressler
supervised laboratory demonstrations proving that almost all foods could be
frozen satisfactorily. In 1933 he became professor of chemistry and chairman of
the chemical department at the New York State Agricultural Experiment Station
of Cornell University in Geneva, N.Y. There he developed and patented a process
that made sherry wine from Concord grape wine by forcing fine bubbles of air or
oxygen into the warm wine. The method, known as the Tressler process, is used
in producing New York State sherries and port wines. In 1942 Dr. Tressler
became a consultant to the General Electric Company in the development of home
freezers. He moved to Wesport, where he established a consulting business. He
was the author and co-author of 21 technical books on food processing and
preservation. He also held 20 patents on the processing of foods and food
products. In addition Dr. Tressler was co-founder of the Institute of Food
Technology and the first editor of its journal, The Journal of Food Technology.