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Jewish Journal

Latkes That Last

by Gaby Wenig

November 28, 2002 | 7:00 pm

Finally! You can now say goodbye to those weird frozen triangles of premasticated potatoes that pass for latkes after Chanukah has ended and the frying pan and grater have been packed up. Scientists at the Technion-Israel Institute of Technology in Haifa have come up with an alternative way to preserve food, which promises to keep latkes frying-pan fresh -- even months later -- without extreme heat, chemicals or freezing. Instead, they zap the food with pulsed shockwaves -- a process that takes a second, but kills microbes, harmful enzymes and bacteria. Since no chemicals are used, the flavor of the food remains the same, but its shelf life is increased exponentially.

"There is really a great need for alternative preservation methods in order to get safety and shelf life," said Dr. Hadassa Zuckerman, a lecturer in food engineering and biotechnology at the Technion, who helped develop this system. "There are many materials that cannot be preserved by heat or other methods because then they lose their functional properties."

Latke eaters are not the only ones who are going to be able to welcome this procedure. Shockwaves are also being used to preserve biological materials such as blood and plasma. "Without this system, it takes approximately one week to preserve plasma," Zuckerman told The Journal. "Our method takes a few seconds."

Zuckerman called this preservation method "revolutionary" and said that they are still testing its uses.

"We were convinced that latkes were only worth eating fresh out of the oven," she said. "Now we may all have to reconsider that notion."

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