Advanced Food Technoloy

1. S O U S - V I D E T E C H N O L O G Y
F P T - 5 0 7
A S E M I N A R O N
SUBMITTED TO :
DR. SWARNADUTY
NATH
Dept. of Fish
Processing
Technology
SUBMITTED BY :
ASIK IKBAL
M.F.Sc. 1st year 1st
sem.

2. Introduction ……….
Sous-vide (Comes from French language meaning "under vacuum") is a
method of cooking in which food is vacuum-sealed in a plastic pouch and
then placed in a water bath or steam environment for longer than normal
cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an
accurately regulated temperature much lower than normally used for
cooking (typically around 55 to 60 °C or 131 to 140 °F for meat, higher for
vegetables). The intent is to cook the item evenly, ensuring that the inside
is properly cooked without overcooking the outside, and to retain
moisture.

3. Why should we use sous-vide?
It is convenient!
It is very easy-to use and saves time when re-heating!
The food remains tasty!
It preserves the quality!

4. The major difference of sous vide
process with that of conventional
cooking
vacuum
packaging of
the food

5.  The sous-vide (meaning ‘under-empty’/ ‘under- vacuum’) is a cooking process
which involves the pre-packaging of foods in plastic bags or pouches, forming a
vacuum & cooking the food within the bags at controlled temperatures and
rapidly chilled and then reheated for serving after a period of chilled storage. It
is also known as pouch cooking/vacuum cooking.
 Sous-vide is an extended shelf life cook-chill system. Two types of cook-chill
system -1.Short life cook-chill system(shelf life:5 days). 2.Extended shelf life
cook chill system (shelf life: 28 days)
 Generally sous-vide products have a shelf life of 2-3 weeks(21 days) at 0-4ºc.

6. Timeline of Sous-Vide
In 1799, Sir Benjamin Thompson discovered Sous Vide
In 1967, George Pralus used Sous Vide to reduce shrinkage of
Foie Gras.
Bruno Goussault researched different temperatures for Sous
Vide
In 21st Century, Used around the world in production
companies and restaurants.
In 1960, The development of stable, high temperature,
food safe plastic films were developed and made sous
vide cooking possible. American and French engineers
started using Sous Vide

7.  The process is mainly based on 3 principles
1)using heat –resistant laminated plastic packaging to prevent both
contamination of food and leaking of food constituents.
2)using vacuum to remove air and to prevent oxidation of food.
3)Using a low temperature cooking process to reduce breakdown
of the food constituents.
PRINCIPLE

12. Why do we use vacuum-packaging?
1) It inhibits oxidation reactions which leads to the deterioration
of foods.
2) It serves to pull down the plastic film tightly onto the food
surface, this allows maximum heat transfer into the food
through the plastic during cooking.
NOTE:
When we use this vacuum packaging, the packaging materials should be non
corrosive in nature, non reactive to the products within it.

24. Temperature Difference………….

25. ADVANTAGES OF SOUS-VIDE TECHNOLOGY
 Reduces risk of post –process product recontamination .
 Extended product shelf life(21 days).
 Superior retention of aroma, flavor, nutrients & texture. – Food
cooked in vacuum-sealed pouches doesn’t lose its flavor or its juices.
The flavor is locked in and its essence is amplified as the food cooks
in its own natural juices.

26. DISADVANTAGES OF SOUS-VIDE TECHNOLOGY
 Limited applications-many food items do not suit this method.
 Increased equipment and material cost.
 This technique must be used within a controlled and hygienic environment using high quality raw
material, proper packaging &careful pasteurization, chilling, storage and re- heating, a mistake in any of
these steps could lead to growth of microorganisms.
 Product undercooking or temperature abuse during chilled storage can favour growth of Clostridium
botulinum increasing potential hazard due to botulism. The HACCP(hazard analysis critical control
point)system is a recommended management tool used to control hazards associated with sous-vide
processing.
 Due to these reasons sous-vide products are not widely accepted. The system is primarily used in
France and Belgium, also used in united states, Canada, Australia and Singapore.

27.  Women eating food cooked sous-vide while pregnant expose
themselves and/or their unborn children to risk and thus may
choose to avoid unpasteurized recipes.
 Clostridium botulinum bacteria can grow in food in the absence
of oxygen and produce the deadly botulinum toxin.

28. CONCLUSION…..
There is a growing demand by consumers world- wide for high quality
foods particularly high-quality convenience meals that can be stored in
the refrigerator for an extended period of time and quickly cooled.
Seafood is of great interest to people today because of its high nutritional
content & health benefits. Previous technologies for preserving fish do
little to enhance these qualities.
The sous-vide cooking method in combination with controlled chilled
storage can be used successfully to extend seafood shelf-lives.

29.  https://en.wikipedia.org/
 https:// www.slideshare.net/emmadruitt-sousvidepresentation
 http://www.fao.org/