FDA Approves Microwave Preservation Process for Prepared Foods
Posted: Thursday, October 29, 2009
PULLMAN, WA - In next few years, you can look forward to a greater variety of prepared foods that don’t need refrigeration at the grocery store. The Food and Drug Administration has approved an alternative to the traditional canning process. It was developed at Washington State University. Correspondent Tom Banse explains.
未來幾年、你可能會看到食品賣場或零售店有很大的變化。
就是販賣的即食食品不必冷藏了、美國食品號藥物管理局FDA、已經認可微波可取代傳統的罐頭處理方式。
目前由美國華盛頓州立大學發展。
Conventional canned foods typically spend an hour or two in an industrial pressure cooker. That changes product taste, usually not for the better. Washington State University Professor Juming Tang developed an alternative that takes just 8 minutes. Essentially, it combines the pressure cooker with microwave energy.
傳統的罐頭處理方式要花1或2個小時在高壓鍋理烹煮及殺菌、加熱時間太長改變了食品口感、因此風味不是很好。
而Tang教授發展結合高壓及微波混合方式加熱只需要八分鐘。
Juming Tang: “This is just like you use at home, a domestic microwave oven, very similar. It is a heat process. We do not create any chemicals or any residues that are harmful to humans.”
就好像是家用微波爐加熱食品一樣、只是一種加熱手段而已、不添加任何會傷害人體的化學藥物或殘留物。
Professor Tang says the FDA initially approved the process for mashed potatoes. Future applications could include chicken breast, dumplings, and salmon fillets in shelf-stable plastic trays. The Defense Department was the biggest sponsor of the technology development in hopes of improving the taste of soldiers’ field rations.
Tang教授說、FDA初步認定馬鈴薯泥、再來可能是裝在保鮮塑膠盒雞胸肉、蘋果布丁、鮭魚排等。
此項技術最大的客戶是國防部、因為可改善戰場士兵食物的風味。Copyright 2009 KUOW
