Sous vide is a method of cooking food sealed in plastic bags in a water bath at a precise low temperature for longer than conventional cooking. It results in food that is evenly cooked without overcooking and retains moisture. Advantages include convenience, maintaining taste and quality, and reducing risk of contamination. However, it requires careful control and hygienic practices to prevent the growth of Clostridium botulinum bacteria which can produce a deadly toxin. Sous vide shows potential for preserving seafood and extending its shelf life while enhancing its nutritional qualities.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Changing lifestyle and nuclear families are leading to exponential increase in the demand of ready to eat processed food in developing countries like India. A consumer would prefer traditional food on a daily basis, provided a safe, tasty and processed option is available. Therefore, this modern urban dynamic lifestyle leads to the genesis of discovery of Ready to Eat, Ready to serve and convenient food.
Retorting is one of the major technique used for the thermal processing of food products which are packed either in semi rigid flexible laminates or in metal or alloy cans. Retort Technology provides the advantage of processing the food and packaging together which makes the filled product more commercial stable. This technique is used for commercialization of traditional or ethnic dishes which are important due to their delicacy and are high in demand. It can be defined as the heating of low acid food prone to microbiological spoilage in hermetically sealed container to extend shelf
life.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
Aseptic, intelligent and retort packaging Suganeswaran S
The above presentation discuss about the morden packaging techniques and methods used in food industries. Aseptic packaging, intelligent packaging and retort packaging. The morden method of food packaging to increase the self life and reduce the microbial load in food. The packaging materials used and its reactions with the food all are been discussed. The morden methods of food products packaging techniques are been used in many food industries who all are manufacturing perishable food stuffs.
Most foods will not support the growth of bacteria if their water activity is less than 0.85, because at this water activity there is not enough water available for the bacteria to grow.
However, yeasts can grow at water activities as low as 0.70, while some molds will grow even at water activities as low as 0.60!
Foods with water activities in this range usually have preservatives added to prevent the growth of yeasts and molds.
Acidic foods with a pH less than 4.6, such as tomato sauce, retard the growth of microorganisms. Thus an acidic food with a water activity less than 0.85 is relatively shelf stable, especially if it is stored in the refrigerator.
In this case, low pH, water activity and temperature combine to provide good insurance against the growth of harmful pathogens.
Changing lifestyle and nuclear families are leading to exponential increase in the demand of ready to eat processed food in developing countries like India. A consumer would prefer traditional food on a daily basis, provided a safe, tasty and processed option is available. Therefore, this modern urban dynamic lifestyle leads to the genesis of discovery of Ready to Eat, Ready to serve and convenient food.
Retorting is one of the major technique used for the thermal processing of food products which are packed either in semi rigid flexible laminates or in metal or alloy cans. Retort Technology provides the advantage of processing the food and packaging together which makes the filled product more commercial stable. This technique is used for commercialization of traditional or ethnic dishes which are important due to their delicacy and are high in demand. It can be defined as the heating of low acid food prone to microbiological spoilage in hermetically sealed container to extend shelf
life.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
Aseptic, intelligent and retort packaging Suganeswaran S
The above presentation discuss about the morden packaging techniques and methods used in food industries. Aseptic packaging, intelligent packaging and retort packaging. The morden method of food packaging to increase the self life and reduce the microbial load in food. The packaging materials used and its reactions with the food all are been discussed. The morden methods of food products packaging techniques are been used in many food industries who all are manufacturing perishable food stuffs.
Most foods will not support the growth of bacteria if their water activity is less than 0.85, because at this water activity there is not enough water available for the bacteria to grow.
However, yeasts can grow at water activities as low as 0.70, while some molds will grow even at water activities as low as 0.60!
Foods with water activities in this range usually have preservatives added to prevent the growth of yeasts and molds.
Acidic foods with a pH less than 4.6, such as tomato sauce, retard the growth of microorganisms. Thus an acidic food with a water activity less than 0.85 is relatively shelf stable, especially if it is stored in the refrigerator.
In this case, low pH, water activity and temperature combine to provide good insurance against the growth of harmful pathogens.
Maintain Temperature and Humidity Monitoring for Food Preservation - UbiBot O...UbiBot Online Store
WS1-Pro is a monitor temperature and humidity product and it is designed by UbiBot. This device can monitor environmental conditions in real-time and light 24/7, and all the data can be shown on an LCD screen. The best thing about this device is that it a water-resistant and the DS18B20 probe can be placed directly into the refrigerator to collect the internal data quality of the food stays perfect.
Hurdle technology in Fish PreservationShubham Soni
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
According to Lokesh, the goal of pure culture preservation is to preserve genetic stability and microbiological viability by use of several methods. Important techniques include the straightforward and inexpensive short-term storage of refrigeration at 4°C on agar slants; the long-term preservation of deep freezing at -70°C to -80°C with cryoprotectants like glycerol or DMSO, which guarantees little genetic changes over years; and the freeze-drying process, or lyophilization, in which cultures are frozen and dehydrated under a vacuum to preserve viability and stability over long periods of time. Research, clinical diagnostics, and industrial applications all depend on these techniques to guarantee the availability of clean microbial cultures when required.
Food preservation includes food processing practices which prevent the growth of microorganisms, such as yeasts (although some methods work by introducing benign bacteria or fungi to the food), and slow the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability.For instance, it can reduce the environmental impact of food production.
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Water treatment study ,a method to purify waste water
Sous vide technology
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
8.
9.
10.
11.
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.
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.