Indian professor's discovery can 'preserve food for 3 years'
Dr Vaishali Bambole, a Physics professor at the University of Mumbai, has claimed that she has discovered a technology that can help preserve Indian cuisines without having to add any preservatives.
"My department has discovered a technology to preserve Indian cuisines like idli, upma and white dhokla for 3 years without adding any preservatives or impacting its taste and nutritional value. I have been working on this since 2013. This is an electron beam radiation technique. We have used this technology for the first time on cooked food. It can be used in packaging food for armed forces, astronauts as well as for mass distribution in case of natural calamity," the Professor has told a news agency.
"We selected food items that contain less amount of oil and protein. Yesterday we opened idli after 3.5 years and that was still fresh. We experimented on several food items but got the best results in these 3 food items," she says.
Mumbai: Physics professor at Mumbai University, Dr Vaishali Bambole, says her department has discovered a technology to preserve Indian cuisines like idli, upma & white dhokla for 3 years without adding any preservatives or impacting its taste and nutritional value. #Maharashtra pic.twitter.com/HmJHFzqShh— ANI (@ANI) February 7, 2019