Food Packaging: A Futuristic Science
NEWARK, DE You don’t
have to embark on the starship
Enterprise to go places no one’s
ever been before, says University
of Delaware food science
researcher Dr. James Paik. His
quest of fundamental chemical
principles that apply to food pack
aging takes him to research territ
ory still unexplored by the scien
tific community in its search for
improved technology.
Paik, who has a biochemical
and food engineering background,
sees foods from a different per
spective. An orange is just a group
of chemicals, and milk is lipids
suspended in a protein solution.
His involvement in chemistry has
led him to examine fundamental
principles that can be applied to
these groups of chemicals that we
call food and their interaction with
other chemicals we call
packaging.
When defining his research
goals at the department of food
science, Paik tries to look to future
needs.
Over the past four years, Paik
has focused on the area of flavor
scalping. For example, when tetra
packs were first introduced, the
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Waynesboro, Pa.
717-762-3193
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aroma from orange juice was
scalped, or absorbed, by the plas
tics of the inner liner. Food scien
tists are now looking for inexpen
sive plastic linings that won’t
scalp the flavor from citrus juices.
Fhe scientist is interested in
exploring other research areas
including smart packaging. Smart
packages do more than just keep
food in and elements out. A smart
package could be made with
material that kills microbes with
out adding harmful chemicals to
foods, thus keeping spoilage
organisms at bay in processed
5 pounds pork butts
2 pieces garlic, chopped fine
2 tablespoons salt
1 teaspoon pepper
Casing enough to use prepared meat
Grind meat in a coarse grinder and mix well with other
ingredients. Stuff casings with meat mixture. Put in
smoke house and smoke daily for about a week, using
apple wood.
OPERATOR
Ml
DEUTZ
ALLIS
AX3CO
Cook’s Question
(Continued from Page B 12)
Klobasy Sausage
. The indepen
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On Rta. 553
Pann Run, PA 15765
412-254-4753
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foods such as bacon
In the future, smart packages
may be able to tell sellers and con
sumers when a product has gone
bad. As technology progresses, a
chemically sensitive patch on the
package could indicate, perhaps
with a color change, the presence
of chemicals produced by spoiling
food or bacteria.
“To meet future needs, we
should be looking to keep refriger-
ated, ready-to-eat food products
for at least a month from the man
ufacturing process to consumer
use,” Paik says.
Jo Matenus
Dallas
SCHOTT EQUIPMENT
SALES
Rta. 18 North
Washington, PA 15301
412-222-3780
Lancaster Farming, Saturday, January 23, 1993-813
German Bratwurst
4'A pounds pork butt or shoulder or deboned
spare ribs
1 /2 pound lean veal
If necessary, enough fat to make the 2-to-1 ratio
'A teaspoon marjoram, crushed
1 / 2 teaspoon caraway seeds, crushed
y> teaspoon ground nutmeg
2 teaspoons salt
3 /i teaspoon pepper
Cold water
Natural or cheesecloth casings
Cut the meats and fat into chunks; chill and grind
them together twice, using the fine blade of a meat grin
der; if hand chopping, make 'A -inch bits; if processor
grinding, whirl until smooth but not pureed. Combine the
marjoram, caraway, and nutmeg in a mortar and pestle
or in a blender; crush them to a powder, then mix in the
salt and pepper. Add the spice mixture to 'A cup cold
water; knead the spiced water into the sausage meat,
adding more water to make a soft sticky mixture. Stuff
sausage meat into casings. Ripen the sausages, well
wrapped, in your refrigerator for 1 to 2 days in order to
blend the seasonings. To cook whole: prick them well
with a fork and simmer in wine, broth, beer, or water for
about 40 minutes. After simmering brown them under a
broiler or on a grill or cut them into thick, diagonal slices
and fry.
To freeze uncooked or simmered sausages for future
use, skip the ripening period. Thaw before cooking.
Never cook unthawed sausages as they will burst.
A.M.
jfltlartin Concrete
Subsidiary of Martin Paving, Inc.
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