DONALD TRESSLER DEAD; EXPERT IN FROZEN FOOD LED PUBLISHING HOUSE
By THOMAS W. ENNIS
Published: March 3, 1981 in the New York Times
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.
He was born in Cincinatti. He graduated from the University of Michigan in 1913 and earned a Doctor of Philosophy degree at Cornell University in 1918.
Surviving him are a daughter, Eleanor Brown of Conway, Mass.; a son, Wilfred of Easton, Conn., and six grandchildren. His wife, the former Ella Bagley, died last year.
A funeral service will be held at 11 A.M. today in Christ and Holy Trinity Episcopal Church in Westport.
By THOMAS W. ENNIS
Published: March 3, 1981 in the New York Times
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.
He was born in Cincinatti. He graduated from the University of Michigan in 1913 and earned a Doctor of Philosophy degree at Cornell University in 1918.
Surviving him are a daughter, Eleanor Brown of Conway, Mass.; a son, Wilfred of Easton, Conn., and six grandchildren. His wife, the former Ella Bagley, died last year.
A funeral service will be held at 11 A.M. today in Christ and Holy Trinity Episcopal Church in Westport.
DONALD TRESSLER DEAD; EXPERT IN FROZEN FOOD LED PUBLISHING HOUSE
By THOMAS W. ENNIS
Published: March 3, 1981 in the New York Times
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.
He was born in Cincinatti. He graduated from the University of Michigan in 1913 and earned a Doctor of Philosophy degree at Cornell University in 1918.
Surviving him are a daughter, Eleanor Brown of Conway, Mass.; a son, Wilfred of Easton, Conn., and six grandchildren. His wife, the former Ella Bagley, died last year.
A funeral service will be held at 11 A.M. today in Christ and Holy Trinity Episcopal Church in Westport.
By THOMAS W. ENNIS
Published: March 3, 1981 in the New York Times
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.
He was born in Cincinatti. He graduated from the University of Michigan in 1913 and earned a Doctor of Philosophy degree at Cornell University in 1918.
Surviving him are a daughter, Eleanor Brown of Conway, Mass.; a son, Wilfred of Easton, Conn., and six grandchildren. His wife, the former Ella Bagley, died last year.
A funeral service will be held at 11 A.M. today in Christ and Holy Trinity Episcopal Church in Westport.
Gravesite Details
Link to obituary: http://www.nytimes.com/1981/03/03/obituaries/donald-tressler-dead-expert-in-frozen-food-led-publishing-house.html
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