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摘要

Researchers at the Mattson Food Science Lab in California are using a few new technologies to create packaged foods with a longer shelf life, but they're doing it without sacrificing the food's original texture or taste by using high pressure instead of heat during packaging. Technologists at Mattson say that by eliminating the heat from traditional pasteurization they are able to produce foods that retain flavor compounds that are normally lost in the process. Applications for this new packaging technology are plenty, but researchers tout the ability to 'tweak' the acidity of a jarred sauce using the new high pressure method to produce a sauce that doesn't require the intense heat to kill microbes to make the food safe to eat.