ShareEquipment considerations for sous vide cooking.
Author(s) : BAERDEMAEKER J. de, NICOLAI B. M.
Type of article: Article
Summary
Some theoretical aspects of the different modes of heat transfer relevant to "sous vide" cooking are summarized. An adequate vacuum appears to be a major factor to obtain an acceptable heat transfer rate.
Details
- Original title: Equipment considerations for sous vide cooking.
- Record ID : 1996-3446
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 4
- Publication date: 1995/08
Links
See the source
Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Chilling of foodstuffs - Keywords: Food; Vacuum; Heat transfer; Design; Hygiene; Equipment; Cooking
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