A team of sci­en­tists from the Nation­al Research Coun­cil spent months devel­op­ing the per­fect tech­nique to extend the shelf life of pas­ta.

Real Ital­ian pas­ta can take a lot of effort to knead, shape and cook until it’s per­fect al dente. This paste is sold in stores in vac­u­um-packed fresh, not dried form. Fresh home­made pas­ta lasts only two to three days, while indus­tri­al pas­ta cur­rent­ly has a shelf life of 30 to 90 days.

No won­der the Ital­ian researchers were des­per­ate to extend the shelf life before the prod­uct had to be thrown away. The solu­tion includes stor­ing pas­ta in the per­fect atmos­phere to pre­vent bac­te­r­i­al growth and adding pro­bi­otics to the flour. A new process that does not use arti­fi­cial ingre­di­ents changes the ratio of MAP gas­es and pas­ta pack­ag­ing plas­tic film com­bi­na­tions to bet­ter con­trol bac­te­r­i­al growth.

The sci­en­tists test­ed their method on short, thin, twist­ed pas­ta called tro­phies and com­pared it to reg­u­lar pack­ag­ing. The exper­i­ment showed that the new method allows fresh pas­ta to be stored for up to 120 days.

The study fol­lows pre­vi­ous work by sci­en­tists that sug­gest piz­za may pro­tect against dis­ease and death, and that peo­ple’s waist­lines shrink when they eat more fresh pas­ta.

Pre­vi­ous­ly, a robot chef was cre­at­ed at the Uni­ver­si­ty of Cam­bridge to “test” food for salti­ness at dif­fer­ent stages of the chew­ing process — just like peo­ple do.

От Yraa

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