Clean burner technology produces whiter chicken meat in food

Picture 2013-01-24 at 3.55.45 PMLawrence Berkeley National Laboratory scientists invented “ultraclean low swirl combustion.” Their commercialized burners are cheaper than the traditional kind and they don’t cause pollution.

“Companies are able to find a market for this burner in places that does not require low emissions burner because in the absence of pollutants, for example they sell the burner to commercial baking.  So without any pollution all the chicken meat comes out whiter”  – Robert Cheng, Scientist at LBNL

Print Friendly

One thought on “Clean burner technology produces whiter chicken meat in food

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>