Texas scientists develop super microwave that stops bread from molding
A system designed by the Texas-based company, Microzap, has designed a system that eliminates mold from bread for up to two months. The process could be an effective way to reduce the amount of additives in food.
A Lubbock, Texas, company is on the verge of creating bread that will stay mold-free for as much as two months.
The company Microzap has been working for years to eliminate bacteria in different settings. Along the way, they accidentally discovered a revolutionary way to keep bread fresher, longer.
To kill bacteria, Microzap, on the campus of Texas Tech University, created a sort of super microwave that uses the same level of radiation as a home microwave, but with much more precision. Microzap says the process involves delivering specific doses and intensities of directional microwaves targeting disease-causing microorganisms.
Don Stull, the company’s CEO, told the BBC that after treating a slice of bread, it remained mold-free after 60 days, unlike an untreated piece of bread that was in the same environment.
Matt McGrath, environment correspondent for the BBC, says while it’s a good idea to get preservatives out of bread, the discovery has greater implications.
“If they could use a mechanical process like this in microwaves, then perhaps they could reduce the amount of additives (in food),” he said.
Stull said the process, if integrated into microwaves, could be used on all manner of foods.
“(It could be an) effective way of treating (bread) and several other products ranging from jalapeños to pet foods,” he said.
In the United States, the average American family throws out about 40 percent of the food they buy, including bread, the BBC reported.
“About one-third of it gets thrown out because it’s moldy and has to be replaced by new bread. If you have bread that lasts for two months, it could have a serious impact,” McGrath said.
Microzap has designed a system to integrate the mold treatment at the baking level, but so far the company hasn’t seen much interest.
“The bread would just basically be baked and go through this system and then be wrapped up and would go away,” he said.
But McGrath says the new process would add to the cost of bread and would likely negatively impact sales.
Microzap has applied its technology to all manner of foods. So far, they’ve found just one food that they’ve been unsuccessful in treating: cantaloupes.
They keep getting bruised.
http://www.thetakeaway.org/2012/nov/30/creating-mold-free-bread/
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