Journal of Food Technology and Preservation

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Short Communication - Journal of Food Technology and Preservation (2022) Volume 6, Issue 10

A short note on thermally treated vacuum-packaged nourishments.

Buyer dietary mindfulness drives require for negligibly prepared nourishments with quality tactile and wholesome qualities and expanded rack life. Sous vide cooking strategies are a practical innovation for assembly these customer requests. Sous vide is the method of cooking vacuum-sealed nourishments in plastic pockets at moo temperatures, by and large 55–60?°C, for an amplified period beneath entirely controlled conditions. In spite of the high-quality, wholesome, and tactile benefits of sous vide cooking, the utilize of temperatures essentially lower than commonplace cooking raises microbiological/safety issues for clients.

Author(s): Raciye Meral *

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