Pasteurisation is the process of treating food with mild heat for a short time to reduce microbial growth in the food.
The kitchen can now produce up to 60,000 meals a day, compared to 45,000 before, SATS told Trade and Industry Minister Chan Chun Sing and other guests at the event.William Chen, director of the food science and technology programme at Nanyang Technological University, toldthat food spoils when the environment is conducive for microbial growth and oxidation reaction.However, if food products are properly processed and stored, they can be safely stored for several years, he said.
The technology adopted by SATS is"very significant as it would lead to less food waste and less packaging waste", he said. At the Changi North facility, SATS is also boosting efficiency with new equipment like giant autofryers. Alex Hungate, SATS' president and chief executive officer, said the new meals produced with the state-of-the-art technology, will benefit both retail and airline consumers.