Background Consumer dietary awareness drives a need for minimally processed foods with
quality sensory and nutritional attributes and extended shelf life. Sous vide cooking …

As consumer needs change, innovative food processing techniques are being developed
that have minimal impact on food quality and ensure its microbiological safety. Sous vide …

Sous vide is a cooking method significantly different from conventional cooking as it employs
the cooking of raw ingredients in the food-grade, thermally resistant, vacuumized plastic …

The demands of contemporary health conscious consumers are increasingly focused on
minimally processed, convenient and affordable food that retains its natural sensory …

As customer preferences shift, innovative food processing procedures that have little
influence on food quality (prevent loss of nutrients, volatiles, and moisture content) and …

In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and
beverages by both food industries and restaurants worldwide. SV is considered a …

Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled
temperatures. Precise temperature control gives more choice over doneness and texture …

Background Sous vide processing is considered a very promising thermal processing
method in heat-stable vacuumed packages under controlled temperatures for specific time …

Vacuum cooling is a rapid cooling method widely used in cooling some food products.
Simulating the vacuum cooling process with mathematical models helps to acquire a more …

Background Sous vide is a low-temperature long-time technique performed under vacuum
conditions. This technique is being followed for various food products such as fruits …