OPTIMUM HEAT-TREATMENTS FOR SOUS VIDE COOK-CHILL PRODUCTS

被引：15
|
作者：
SHEARD, MA
RODGER, C
机构：
[1] Food Research Group, Leeds Metropolitan University, Leeds, LS1 3HE, Calverley Street
来源：
FOOD CONTROL | 1995年 / 6卷 / 01期
关键词：
SOUS VIDE; CATERING EQUIPMENT; HEAT TREATMENT; PASTEURIZATION;
D O I：
10.1016/0956-7135(95)91454-S
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A major consideration for caterers in the determination of optimum heat treatments for 'sous vide' cook-chill products is the uniformity of heating in 'sous; vide' cookers. Ten commercial combination steamers with 'sous vide' cooking programmes were tested in situ. None were found to heat products uniformly when set at 80 degrees C and loaded with eight standardized 'sous vide' packs per shelf. The degree of non-uniformity observed indicates a significant possibility of overcooking and/or underprocessing with respect to Clostridium botulinum if the temperature-time profile of only one pack per batch is monitored.
引用
收藏
页码：53 / 56
页数：4
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