This is a processing technique to increase the shelf life of food

1. SOUS-VIDE
TECHNOLOGY

2. INTRODUCTIO
N
• 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.

3. • Sous-vide is an extended shelf life cook-chill system.
• Two types of cook-chill system
-Short life cook-chill system(shelf life:5 days)
-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.

4. PRINCIPLE
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

5. FLOW-CHART OF SOUS-VIDE PROCESSING
Raw Material
Preperation
Packaging in laminate pouches/bags
Vacuum sealing
pasteurization
Rapid chilling
Storage
Re-heating
Serving

6. Raw material-fish, meat or vegetables
Preperation
•This involves the preparation of raw
material like washing ,peeling , boning
, trimming, seasoning etc..
•These has to be done under strict hygienic
and quality-control conditions.

7. Packaging
•The prepared raw material is further
packed into laminate pouches/bags
which are impermeable to air.
•Once the material is placed inside the
bag, all the residual air inside the bag
is removed by using a specially
designed vacuum cabinet. Then the
pack is heat sealed immediately.

9. •Use of vacuum in 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.

10. Pasteurization
•The packaged food is pasteurized for a set
time and temperature to achieve an internal
temp b/w 70-80ºc.
•Cooking can be carried out in a water bath
, where the vacuumized bags or pouches are
immersed in water of a controlled temp or in
an autoclave with an electronic regulator.

11. WATER BATH

12. AUTOCLAVE

13. Pasteurization is the most
critical step in sous-vide
process as it relies on strict
control of temp to
produce highly flavored
and tender products

14. Rapid chilling
• The packed food is chilled at 1-3ºc as
quickly as possible.
•Chilling is done often in an ice bath
since the food is pre-packaged. This is
more cheap and efficient.
•Rapid chilling prevents the growth of
any surviving microbes.

15. CHILLING

16. Storage
• storage at 0-3ºc is required for the
period of time prior to re-heating and
serving.
•This prevents the growth of Clostridium
botulinum .

17.  Re-heating & Serving
•Re-heating of the product is done for about 4-
5 min.

18. •Both re-heating and serving of the product
may be done within the bag with the product
still under vacuum or after the contents of bag
have been emptied into a separate container.
•In both of the different methods of reheating
, the food must be re-heated to at least 90ºc
at its center, this is to reduce the number of
pathogenic microorganism.

19. SERVING

21. •The major difference of sous –vide process with
that of conventional cooking is vacuum
packaging of the food.

22. 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.

23. • Delicate and essential fats found in many foods are
damaged by the aggressively high temperatures
used with conventional cooking techniques. With
sous vide cooking, important water-soluble vitamins
and antioxidants remain intact within the food, while
these would normally be lost into cooking liquid or
into steam through traditional cooking methods.

24. 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.

25. 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.
For each step,the hazards are identified and control
measures and monitoring procedures are provided.
These products are not shelf stable bcoz they are
not formulated with preservatives.

26. • 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. 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 bcoz 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.

28. THANK YOU