C. Olin Ball
Encyclopedia
Charles Olin Ball was an American food scientist
and inventor who was involved in the thermal death time
studies in the food canning
industry during the early 1920s. This research would be used as standard by the United States Food and Drug Administration
for calculating thermal processes in canning. He was also a charter member of the Institute of Food Technologists
(IFT) in 1939 and inducted among the first class of IFT fellows in 1970 for his work in academia and industry.
, Ball earned his BS in mathematics
before going to graduate school at George Washington University
during 1919–22. While at George Washington University, he would work for the National Canners Association
by researching the sterlization
of canned foods
. Ball's formula method of thermal death time
would become the standard of the United States Food and Drug Administration
for calculating thermal processes.
After earning his PhD from George Washington University
in 1922, Ball would work with the American Can Company
in Illinois
and New York where he earned 29 patents. He would work at Owens-Illinois Glass Company
during 1944–1946 before going to Rutgers University
as a professor and later chair of the food science
department during 1949–1963.
in 1947 and would be among the first class of 27 fellows inducted in 1970. Ball also as the first editor-in-chief of Food Technology
in 1947 and would continue in this position until 1950
courses.
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
and inventor who was involved in the thermal death time
Thermal death time
Thermal death time is a concept used to determine how long it takes to kill a specific bacteria at a specific temperature. It was developed for food canning and has found applications in cosmetics and pharmaceuticals.-History:...
studies in the food canning
Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a typical shelf life ranging from one to five years, although under specific circumstances a freeze-dried canned product, such as canned, dried lentils, can last as...
industry during the early 1920s. This research would be used as standard by the United States Food and Drug Administration
Food and Drug Administration
The Food and Drug Administration is an agency of the United States Department of Health and Human Services, one of the United States federal executive departments...
for calculating thermal processes in canning. He was also a charter member of the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
(IFT) in 1939 and inducted among the first class of IFT fellows in 1970 for his work in academia and industry.
Biography
A native of Abilene, KansasAbilene, Kansas
Abilene is a city in and the county seat of Dickinson County, Kansas, United States. As of the 2010 census, the city population was 6,844.-History:...
, Ball earned his BS in mathematics
Mathematics
Mathematics is the study of quantity, space, structure, and change. Mathematicians seek out patterns and formulate new conjectures. Mathematicians resolve the truth or falsity of conjectures by mathematical proofs, which are arguments sufficient to convince other mathematicians of their validity...
before going to graduate school at George Washington University
George Washington University
The George Washington University is a private, coeducational comprehensive university located in Washington, D.C. in the United States...
during 1919–22. While at George Washington University, he would work for the National Canners Association
Food Products Association
The Food Products Association or FPA was the principal scientific and technical U.S. trade association representing the food products industry...
by researching the sterlization
Sterilization (microbiology)
Sterilization is a term referring to any process that eliminates or kills all forms of microbial life, including transmissible agents present on a surface, contained in a fluid, in medication, or in a compound such as biological culture media...
of canned foods
Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a typical shelf life ranging from one to five years, although under specific circumstances a freeze-dried canned product, such as canned, dried lentils, can last as...
. Ball's formula method of thermal death time
Thermal death time
Thermal death time is a concept used to determine how long it takes to kill a specific bacteria at a specific temperature. It was developed for food canning and has found applications in cosmetics and pharmaceuticals.-History:...
would become the standard of the United States Food and Drug Administration
Food and Drug Administration
The Food and Drug Administration is an agency of the United States Department of Health and Human Services, one of the United States federal executive departments...
for calculating thermal processes.
After earning his PhD from George Washington University
George Washington University
The George Washington University is a private, coeducational comprehensive university located in Washington, D.C. in the United States...
in 1922, Ball would work with the American Can Company
American Can Company
The American Can Company was a manufacturer of tin cans. It was a member of the Tin Can Trust, that controlled a "large percentage of business in the United States in tin cans, containers, and packages of tin." It was formerly a member of the Dow Jones Industrial Average from 1959–1991, though...
in Illinois
Illinois
Illinois is the fifth-most populous state of the United States of America, and is often noted for being a microcosm of the entire country. With Chicago in the northeast, small industrial cities and great agricultural productivity in central and northern Illinois, and natural resources like coal,...
and New York where he earned 29 patents. He would work at Owens-Illinois Glass Company
Owens-Illinois
Owens-Illinois Inc. is a Fortune 500 company that specializes in container glass products. It is one of the world's leading manufacturers of packaging products, holding the position of largest manufacturer of glass containers in North America, South America, Asia-Pacific and Europe...
during 1944–1946 before going to Rutgers University
Rutgers University
Rutgers, The State University of New Jersey , is the largest institution for higher education in New Jersey, United States. It was originally chartered as Queen's College in 1766. It is the eighth-oldest college in the United States and one of the nine Colonial colleges founded before the American...
as a professor and later chair of the food science
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
department during 1949–1963.
Institute of Food Technologists (IFT) involvement
A charter member of IFT when it was founded in 1939, Ball would serve as its president in 1963–64. He would also win the Nicholas Appert AwardNicholas Appert Award
The Nicholas Appert Award has been awarded every year since 1942 by the Chicago Section of the Institute of Food Technologists. Given for lifetime and consistent achievement in food technology, it is named after Nicolas Appert, the French inventor of airtight food preservation. Award winners...
in 1947 and would be among the first class of 27 fellows inducted in 1970. Ball also as the first editor-in-chief of Food Technology
Food Technology (magazine)
Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research, education, food engineering, food packaging, nutraceuticals,...
in 1947 and would continue in this position until 1950
Death and legacy
Ball died in 1970. Rutgers' food science department would establish an undergraduate scholarship in his honor for those students majoring in food science who excel in food engineeringFood engineering
Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
courses.
Selected work
- Ball, C.O. and F.C.W. Olson (1957). Sterilization in Food Technology. 1st Edition. New York: McGraw-Hill Book Company.