Cool Tech Part II: Pressure and Plasma with Dr. Deepti Salvi
Episode description
In this episode, we finish our two-part discussion of low heat methods and wrap up our first season of Wolfing Down Food Science with an interview with food engineer Dr. Deepti Salvi. While most methods of preservation use significant heat, Dr. Salvi’s work focuses on two methods of food preservation that involve little to no heat, high pressure processing and cold plasma. Tune in to learn the “secrets” behind processing and preserving orange juice, guacamole, lobster, and even raw oysters in ways that make them safe without “cooking”, while preserving nutrients. How do the Northern lights relate to cold plasma? How can cold plasma be used to make fertilizer? What super-cool new preservation techniques are on the horizon. Learn why our new favorite catch phrase is “the three elephants in the room”.
image: ) | © User:Colin / Wikimedia Commons / CC BY-SA 3.0
Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!