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WSU News microwave

$11M funds food safety center, tech transfer to markets

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences
and Alyssa Patrick, Office of Economic Development

PULLMAN, Wash. – Consumer demand for safe, high quality, additive-free packaged foods is on the rise. Washington State University is advancing toward meeting this demand thanks to two recent investments in innovative food processing technology based on microwave energy. » More …

Researcher awaits FDA’s OK for microwave technology

PULLMAN – U.S. soldiers may enjoy field rations that look and taste better thanks to technology developed by researchers with the International Marketing Program for Agricultural Commodities & Trade Center at Washington State University. Juming Tang, IMPACT Center food technology fellow, and his team have received a U.S. patent for a newly developed, microwave sterilization technology. He began work on the project in 2001 with support from the IMPACT Center, WSU, the U.S. Department of Defense and the U.S. Army Natick Soldier Center. The goal was to create high quality, shelf-stable products, specifically military rations, using Tang’s technology. “We wanted to create products that look … » More …

Boeing donates patents; food processing could change

Boeing has donated patents to Washington State University for microwave technology originally designed to dry out spacecraft after ocean landings and cure composite materials for fighter aircraft that could now be used to produce new, flavorful, dried fruits and vegetables that are free of additives. Called the Microwave Vacuum Dehydration Technology, or MIVAC®, the technology could revolutionize the commercial process for preserving fresh foods. The process integrates microwave energy and vacuum to dry food quickly at very low temperatures. The result is lightweight dried products that retain their original color, flavor, shape and nutritional value. Strawberries remain naturally red, for example, and grapes stay tangy … » More …