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. VIE DE FRANCE >: CREATING A NEW MARKET FOR < SOUS VIDE >.

Author(s) : LEHR H.

Type of article: Article

Summary

A NEWLY CONSTRUCTED < SOUS VIDE > PLANT WITH A CAPACITY OF 70,000 MEALS PER DAY IS DESCRIBED. COOPERATION WITH THE FOOD AND DRUG ADMINISTRATION WAS VITAL AS AMERICAN COOKING AND DISTRIBUTION REGULATIONS DIFFER BETWEEN STATES AND FROM FRENCH PRACTICE. PRODUCT SHELF LIFE IS DELIBERATELY RESTRICTED TO 6 DAYS ALTHOUGH 21 DAYS IS PRACTICABLE. THE MANUFACTURING PROCESS IS CAREFULLY CONTROLLED AT AN AMBIENT TEMPERATURE OF 278 K (5 DEG C), EACH PRODUCTION STAGE TAKES PLACE IN A SEPARATE ROOM WITH A COMPLEX CONVEYOR SYSTEM AND THE PRODUCT IS SHIPPED THE SAME DAY. G.R.S.

Details

  • Original title: . VIE DE FRANCE >: CREATING A NEW MARKET FOR < SOUS VIDE >.
  • Record ID : 1991-0727
  • Languages: English
  • Source: Food Eng. int. - vol. 15 - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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