A Professor of Physics has tried to explain why airline food is often awful.
Jay Wacker from SLAC National Accelerator Laboratory in the US, said that the constraints upon aeroplane food are pretty severe.
He said that for a hot meal to be served to passengers’, right after the take off, the airline will have to make a meal that can take being heated for extended period of time in the serving container, News.com.au reported.
He said that the meals are pre-cooked or par-cooked and is kept at a certain temperature, as airlines don’t have the energy budget to cook-then-refrigerate-then-reheat.
Full report here Times of India