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Vacuum processing: a new concept for pre-cooked fruit and vegetables.

Author(s) : VAROQUAUX P. J. A., NGUYEN-THE C.

Type of article: Article

Summary

Details of the current "sous vide" method for pasteurizing food are given, and a new process to improve sensory quality and safety of "sous vide" pasteurized fruit and vegetables is described. There is a significant reduction in energy consumption over conventional blanching methods, and the versatility of the process enables vegetables to be mixed after individual pasteurization. Attention is drawn to possible cross contamination by psychrophilic bacteria at the packaging stage. G.R.S.

Details

  • Original title: Vacuum processing: a new concept for pre-cooked fruit and vegetables.
  • Record ID : 1994-3535
  • Languages: English
  • Source: Food Sci. Technol. Today - vol. 8 - n. 1
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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