Extending the shelf life of food is particularly difficult, and traditional food processing relies on high-temperature cooking and sterilization. However, for every one minute of heating, the taste of food will be compromised. Today, scientists use a variety of methods to get rid of dependence on chemical preservatives
Let the food never change, just as it is impossible for a woman to be forever young.
However, if we want women to pursue youth forever, how to make foods not degenerate is also a goal pursued by researchers. Today, researchers are experimenting with a variety of new food preservation technologies to find tips for making food "longevity."
Perhaps in the process, the chemical antiseptics that have been criticized will gradually disappear in the long river of history.
This "high life" food shelf life
Due to special wartime needs, military food is known for its long shelf life, but when it comes to taste, it usually makes people shake their heads. However, this situation has improved in recent years.
NASA recently announced the development of a bread pudding with a four-year shelf life. The Pentagon has developed a sponge cake that not only guarantees a shelf life of up to 5 years, but also keeps its mouthfeel soft. At the same time, they hope to develop ultra-autoclaved fruits that will keep their crisp taste within 3 years so that soldiers who are fighting on the front line will not have to eat. Canned fruit.
In fact, as early as 2002, the U.S. Department of Defense’s combat troops tried to improve the taste of military food and launched a “super sandwich†called “unbreakableâ€. This sandwich is shaped like an “envelope†made from slices of bread, stuffed with stuffing such as salami or roast chicken, and stored at room temperature without a refrigerator. The shelf life is 3 to 5 years.
Many civilian foods have also undergone freshness preservation technology innovation, and more and more “high-life†foods have appeared on the market. For example, the American luncheon meat brand "Spam" is surprisingly "longevity." Despite the two-year shelf life, Phil Myrines, deputy director of the company’s research department, said that a perfectly sealed “Spam†luncheon can be eaten for up to 15 years.
Some foods not only have a significantly longer shelf life, but also have a noticeable improvement in their taste. This is due to the continuous improvement of the “edible†standard by a new generation of food scientists. In their view, extending food life is as important as maintaining taste. If you try to prolong the life of a certain food, you must either master the humidity or isolate the air, or even control the growth of microorganisms to prevent mildew.
In addition, freeze-dried foods, namely frozen dehydrated foods, are also star products in "longevity" foods. The biggest advantage of lyophilized food is that it can be eaten immediately after rehydration, and it requires no preservatives and has a very long shelf life. It is an indispensable food for the daily life of modern people who are efficient, fast-paced and carefree. Some experts predict that freeze-dried foods will be one of the most important convenience foods in the new century.
Do not rely on refrigerators to store food
Although the purpose of developing fresh food is different, it boils down to nothing less than environmental protection and human survival. After a severe natural disaster, foods with long shelf life and easy storage are the main food for the victims. The southern United States was hit hard by Hurricane Katrina in 2005. Many people in the affected areas lived on combat food provided by the military.
In daily life, longevity foods have the advantage of energy conservation and emission reduction. With rising energy prices and the limited prospects of food markets that rely on refrigerators and freezers, investing in extending food shelf life has become a wise move for humans.
And some families buy too much food at a time and they can only be allowed to spoil in the refrigerator. According to the U.S. Natural Resources Defense Council, about 30% to 50% of food is discarded due to rot or inedible food. The Americans discard 15 kilograms of food each month, worth about US$40 (US$6.31). 23 The ultimate fate of % of eggs is "abandoned."
More and more food scientists are aware that extending the shelf life of food not only conforms to market demand, but also affects the future of human development. The American Society of Food Technology Experts recently released a report entitled "Feeding Humanity Today, Tomorrow," saying that if there is no reliable food storage technology, the dietary needs of the world's 7 billion people will be difficult to guarantee. Food scientists hope to significantly reduce food expenses by effectively extending the shelf life of fruits and vegetables, thereby alleviating economic pressures on income-limited people.
With the frequent occurrence of extreme weather, it is difficult to ensure a balanced grain output. How to store food effectively is more worthy of human thinking. The report's lead author, John Floros, director of the Department of Food Science at Pennsylvania State University, has long been involved in NASA's research to extend food shelf life. He believes that the study not only makes sense for the "long-term space project" but also relates to "the survival of human beings on Earth."
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