Washington State University scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.
The food itself is sterilized using a process called the microwave-assisted thermal sterilization (MATS) system. The food must be sterilized in plastic, since metal, like tin cans, can’t be microwaved and glass is fragile and not a preferred choice of packaging for MREs. Glass is also too heavy for military or space uses.
Adding a metal oxide coating to a layer of the plastic film significantly increases the amount of time it takes for oxygen and other gases to breakthrough. The metal oxide coating technology has been around for almost 10 years, but it develops cracks when subjected to sterilization processes. That eventually compromises the food shelf-life. WSU researchers have been working with packaging companies to develop new films that keep oxygen and vapor out longer.
Source: Lab Manager