|
A new microwave sterilization process for pre-packaged,
low-acid foods was recently approved by the U.S. Food and Drug Administration
(FDA). The process is said to result in longer shelf life, better flavors, and increased
nutritional value over traditional food processing methods.
Scientists at Washington State University developed the process,
which works by immersing packaged foods into hot water. This concurrently heats
the package and microwaves it at 915 megahertz, a frequency that penetrates
much deeper than conventional home microwaves. In five-to-eight minutes, the
heating/microwave combination eliminates food pathogens and spoilage microorganisms
and results in better quality, ready-to-eat products.
Juming Tang, a professor in WSU's Department of Biological
Systems Engineering, said that the approval came after more than 10 years of
research. "Our team patented system
designs in October 2006 after more than 10 years of research. We spent another
three years, developing a semi-continuous system, collecting engineering data
and microbiologically validating the process before receiving FDA acceptance."
The new process has already been praised by early adopters
like Kraft Foods who say that the technology will make a huge difference for
the food industry.
What do you think of this new process?
Source: Washington State
University Research News
| 
Re: FDA Approves New Processing Technology
