Mathematical modeling for thermally treated vacuum-packaged foods: A review on sous vide processing

Onyeaka, Helen; Nwaizu, Charles-Chioma; Ekaette, Idaresit

doi:10.1016/j.tifs.2022.06.018

Cited by 9 publications

(4 citation statements)

References 89 publications

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“…In particular, a pouch with non-uniform thickness can cause textural variations in the BF in the pouch through changes in thermal treatment time. Similar to the long-time retort processing of this study, the same crucial problem has been reported for the sous-vide processing of vacuum-packed food products about the non-uniform cooking effect within large products [24].…”

Section: Calculation Of F-valuesupporting

confidence: 75%

Effect of Pouch Size on Sterilization of Ready-to-Eat (RTE) Bracken Ferns: Numerical Simulation and Texture Evaluation

2022

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Bracken fern (Pteridium aquilium, BF) is a widely consumed vegetable. It has the potential to be manufactured as a ready-to-eat (RTE) product as a cooking ingredient and a side dish. The aim of the current study was to develop sterilized BF RTE products and to investigate textural qualities depending on the size of the pouches. The F0-value at the cold point according to pouch size (100, 150, and 200 g) targeted at 15 min was determined through heat transfer simulation using the calibrated heat transfer coefficient. The location of the cold points in the stand-up pouches was moved upward from the bottom of the pouch by increasing the pouch size. The sterilization time for 100, 150, and 200 g was evaluated as 35.0, 41.5, and 47.5 min, respectively. The textural properties measured using the cutting test showed significant differences according to the location in the pouch. The textural degradation of BF in the top part of the pouch was more extensive than that at the bottom due to the smaller dimensions. In addition, the percentage of textural degradation in the top part increased with increasing pouch sizes. The methods introduced in this study can be applied to validate the degree of sterilization and the texture of various stalk vegetables used for ready-to-eat products packed in stand-up pouches.

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Section: Calculation Of F-valuesupporting

confidence: 75%

Effect of Pouch Size on Sterilization of Ready-to-Eat (RTE) Bracken Ferns: Numerical Simulation and Texture Evaluation

2022

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“…Vacuum sealing has several advantages: it allows for effective transfer of heat from water (or steam) to food (Onyeaka et al, 2022); increases the shelf life of food products, reducing the risk of recontamination during storage; it suppresses off-flavors from oxidation and prevents evaporation of volatile flavor and moisture during cooking (Church & Parsons, 2000); and reduces the growth of aerobic bacteria -leading to especially flavorful and nutritious food.…”

Section: Research Resultsmentioning

confidence: 99%

Improvement of Recipe Composition and Technological Process of Producing Vegetable Dishes

Ahaian,

Bondarenko,

Savchenko

et al. 2023

BHT

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The article examines the peculiarities of the nutritional systems of different population groups, and gives a description of the chemical composition of fruits, vegetables, and mushrooms. The technological characteristics of vegetables, fruits and mushrooms are substantiated. Traditional methods of preparing vegetables and dishes made from them were examined, and a brief description of these methods was provided. To improve the cooking technology of vegetable dishes, the use of one of the innovative cooking methods, Sous-Vide, was proposed. The peculiarities of cooking food using the Sous-Vide method and its advantages compared to traditional cooking methods were indicated. The technology of preparing traditional vegetable stew, «Vegetable Stew» in an innovative way is presented, the calculation of technological parameters of improved dishes is given, and the organoleptic evaluation of the improved dish is analysed. The purpose of the article is to study the improvement of the recipe composition and the technological process of the production of dishes from baked vegetables, fruits and mushrooms. Methodology. Microbiological, physicochemical and organoleptic research methods. The scientific novelty is that new technologies for the production of dishes from baked vegetables, fruits and mushrooms have been developed, the recipe composition and technological process for the production of dishes from baked vegetables, fruits and mushrooms have been researched. Conclusions: dishes made from vegetables, fruits and mushrooms were developed, the technological process and recipes of well-known dishes were improved. It has been established that substituting mushrooms for potatoes contribute to a decrease in the product's energy value, allowing it to be enriched with vitamins and minerals necessary for the proper growth and development of the human body. By enriching dishes with vegetable proteins, it is possible to improve the diet of people and prevent the development of diseases associated with the lack of certain essential substances in the human body.

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“…Therefore, temperatures of 55−60 °C is considered to be safe pasteurization temperatures in SV cooking to ensure safety. 36 Vacuum pouch packaging also suggests the "in bag cooking" of fish. 37 considering that SV cooked fish retains more healthful omega-3 fatty acids and nutrients.…”

Section: Vegetablesmentioning

confidence: 99%

“…Nevertheless, the temperature required to achieve this is relatively lower (46–49 °C), which is favorable for microbial growth. Therefore, temperatures of 55–60 °C is considered to be safe pasteurization temperatures in SV cooking to ensure safety . Vacuum pouch packaging also suggests the “in bag cooking” of fish .…”

Section: Applicationsmentioning

confidence: 99%

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

Pandita

Bhosale

Choudhary

2023

ACS Food Sci. Technol.

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Sous vide is a cooking method significantly different from conventional cooking as it employs the cooking of raw ingredients in the food-grade, thermally resistant, vacuumized plastic pouches under adequately controlled and subsequent temperature conditions. The method is especially well-known for its minimal effect on the nutritional profile and the good gastronomic appeal. The applications of low temperature in sous vide cooking make the food more organoleptically acceptable. However, there are certain limitations associated with low-temperature cooking, such as microbial contamination. This article encloses the knowledge on breadth and depth of the procedure and principles, and abridge the available literature on sous vide cooking, its effect on the constitution of the food, and its application for the improvement in the available food range (macronutrients and micronutrients). Furthermore, this article will serve as a firm base for the studies on the amalgamation of food processing, its effect on the constituents, and its application to explore new ways for further improvement.

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Mathematical modeling for thermally treated vacuum-packaged foods: A review on sous vide processing

Cited by 9 publications

References 89 publications

Effect of Pouch Size on Sterilization of Ready-to-Eat (RTE) Bracken Ferns: Numerical Simulation and Texture Evaluation

Effect of Pouch Size on Sterilization of Ready-to-Eat (RTE) Bracken Ferns: Numerical Simulation and Texture Evaluation

Improvement of Recipe Composition and Technological Process of Producing Vegetable Dishes

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

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