What concept of the food industry involves cooking sealed food at lower temperatures but for a long time?
"or a blow torch prior to serving. A dishwasher has been used to cook salmon. Low-temperature cooking Low-temperature cooking is a cooking technique using temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about , and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the ""internal"" temperature of the food is"
"the ""cold chain"" throughout the shelf life of the food product. (Chapter 16 pg, 396) It is important to note that there are two distinct low temperature processes: chilling and freezing. Chilling is the application of temperatures within the range of 0-8 °C, while freezing is usually below 18 °C. Refrigeration does slow spoilage in food and reduce the risk of bacterial growth, however, it does not improve the quality of the product. Food irradiation is another notable biological engineering process to achieve food safety. Research into the potential utilization of ionizing irradiation for food preservation started in the 1940s"
"Snap freezing Snap freezing (or cook-chill or blast freezing) is the process of rapid cooling of a substance for the purpose of preservation. It is widely used in the culinary and scientific industries. Cooked meals can be preserved by rapid freezing after cooking is almost complete. The main target group for these products are those with little time for cooking such as schools, prisons, and hospitals. The process involves the cooking of meals at a central factory, rapidly chilling them for storage until they are needed. Cook chill foods need to be packed in shallow trays to make the process"
"Sous-vide Sous-vide (; French for ""under vacuum"") is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Three characteristics of sous-vide cooking,"
"Chilled food Chilled food is food that is stored at refrigeration temperatures, which are at or below . The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. They have been available in the United Kingdom, United States, and many other industrialized countries since the 1960s. The first chilled foods in the 1960s were sliced meats and pies. By the next decade (1970s), household refrigerators were stocked with salad dressings and dairy desserts. In the 1980s, TV dinners, quiches, flans, sandwiches, pizzas, ethnic snacks, pastas, and soups were kept chilled. Nondairy desserts,"
"Confit Confit (, ) comes from the French word ""confire"" which means literally ""to preserve,"" a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , sometimes even cooler. The term is usually used in modern"
"Shelf-stable food Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life. Various food preservation and packaging techniques are used to extend a food's shelf life. Decreasing the amount of available water in a product, increasing its acidity, or irradiating or otherwise sterilizing the food and then sealing it in an air-tight container are all ways"
"time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature . Preserving food in domestic kitchens"
"Simmering Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature (higher than 71–82 °C). To keep a pot simmering, one brings it to a boil and then reduces the heat to maintain the temperature. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water"
"each of which developed separately, are low-temperature cooking, containerized cooking that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum. Low-temperature cooking was first described by Benjamin Thompson, Count Rumford in 1799. He used air as the heat-transfer medium in his experiments while attempting to see if he could roast meat in a machine which he had created to dry potatoes. In Thompson's own words, the meat was: ""Not merely eatable, but perfectly done, and most singularly well-tasted."" Preparation of food under pressure, with or without heat, was developed by American and French engineers"
"cook candies at low air pressures. Sous-vide cooking is cooking at temperatures under boiling, usually in a plastic bag. Thermal cooking A thermal cooker, or a vacuum flask cooker, is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It is a modern implementation of a haybox, which uses hay or straw to insulate a cooking pot. The earliest known thermal cooker dates from the Medieval period in Europe. After heating over a fire, a hot, earthenware pot containing food was placed in another, larger pot,"
"development work took place and then, in 2005, the method was commercialized. Micvac The MicVac method is a pasteurization method for the food processing industry producing ready meals. Food ingredients are inserted into a package, which is sealed. The food is then cooked and pasteurized in the sealed package. During the heating process a valve on the package opens and releases steam and oxygen. The process time is short since the food is pasteurized with microwaves. When the microwave heating process stops the valve closes. Remaining steam condenses and causes an underpressure in the package. The final result is a"
"by submerging a sample in liquid nitrogen. This prevents water from crystallising when it forms ice, and so better preserves the structure of the sample (e.g. RNA, protein, or live cells) Snap freezing Snap freezing (or cook-chill or blast freezing) is the process of rapid cooling of a substance for the purpose of preservation. It is widely used in the culinary and scientific industries. Cooked meals can be preserved by rapid freezing after cooking is almost complete. The main target group for these products are those with little time for cooking such as schools, prisons, and hospitals. The process involves"
"process of food preservation in the 20th century. This process was further developed by American inventor Daniel Tippmann by producing a vacuum and drawing the cold air through palletized food. The results have important implications in climate control research. One of the current debates is whether the formation of ice occurs near the surface or within the micrometre-sized droplets suspended in clouds. If it is the former, effective engineering approaches may be able to be taken to tune the surface tension of water so that the ice crystallization rate can be controlled. There are phenomena like supercooling, in which the"
"Blast chilling Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of 'instant' foods, as it ensures the safety and the quality of the food product. The blast"
"Micvac The MicVac method is a pasteurization method for the food processing industry producing ready meals. Food ingredients are inserted into a package, which is sealed. The food is then cooked and pasteurized in the sealed package. During the heating process a valve on the package opens and releases steam and oxygen. The process time is short since the food is pasteurized with microwaves. When the microwave heating process stops the valve closes. Remaining steam condenses and causes an underpressure in the package. The final result is a cooked, pasteurized and vacuum-packed product. The short cooking time in combination with"
"had better texture. Another pioneer in sous-vide is Bruno Goussault, chief scientist of Sterling, Virginia-based food manufacturer Cuisine Solutions, who further researched the effects of temperature on various foods and became well known for training top chefs in the method. He developed the parameters of cooking times and temperatures for various foods. Goussault and Pralus independently worked on development of sous vide in the 1970s and eventually became collaborators. It was Goussault who pioneered the marriage of vacuum sealing with low-temperature cooking. Pralus, considered the father of modern sous vide, cooked at higher temperatures. Sealing the food in sturdy plastic"
"oxidation and inhibit the growth of most pathogens. This process also gives food a longer shelf life in the refrigerator or freezer and makes freezer burn nearly impossible. Cryovac Inc., a South Carolina-based company, created this product in the 1950 to extend the shipping distance of freshly slaughtered turkeys for Thanksgiving and Christmas. Sealed Air Sealed Air Corporation is a packaging company known for its brands: Cryovac food packaging and Bubble Wrap cushioning packaging. Sealed Air Corporation has two divisions: Food Care & Product Care. It sold off its stake in Diversey Care in 2017. Ted Doheny is the CEO"
"hundred years ago, the food processing industry has invented many technologies that both help keep foods fresh longer and alter the fresh state of food as they appear in nature. Cooling is the primary technology used to maintain freshness, whereas many more technologies have been invented to allow foods to last longer without becoming spoiled. These latter technologies include pasteurisation, autoclavation, drying, salting, and separation of various components, all of which appearing to alter the original nutritional contents of food. Pasteurisation and autoclavation (heating techniques) have no doubt improved the safety of many common foods, preventing epidemics of bacterial infection."
"Frozen food Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available"
"not grow when the temperature of the food is below , which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower temperatures. Carboxymethylcellulose (CMC), a tasteless and odorless stabilizer, is typically added to frozen food because it does not adulterate the quality of the product. Natural food freezing (using winter frosts) had been in use by tribes in cold climates for centuries. In 1861 Thomas Sutcliffe Mort established at Darling Harbour in Sydney, Australia, the first freezing works in the world, which afterwards became the New South Wales"
"registered trademark. Colonel Sanders asked Shelton to invent a better way to hold just fried KFC chicken so the crust would not get soggy as the food was held for sale. Shelton invented a process in which cooked food was held in a controlled water vapor atmosphere heated to the food's desired finished temperature. Shelton named his invention ""Controlled Vapor Technology"". Shelton's food holding device using his Controlled Vapor Technology was named the ""Controlled Vapor Oven"" or ""CVap Oven"", a device that could indefinitely hold food safely at both a desired temperature and texture. Shelton was awarded a US Patent"
"for making an airtight glass tube, which they used for distillation. The process used a secret seal, whose invention was attributed to an inspiration of alchemy, Hermes Trismegistus. Some kinds of packaging must maintain a seal against flow of gases: foods, pharmaceuticals, some chemicals and some consumer goods. The term can describe food preservation practices, such as vacuum packing and canning. Barrier packaging includes containers such as glass, aluminum cans, metal foils, and high barrier plastics. Buildings designed with sustainable architecture principles use airtight technologies to conserve energy. Under low energy building, passive house, low-energy house, self-sufficient homes, zero energy"
"commonly used techniques, and vegetables preserved by these methods are generally similar in nutritional value to comparable fresh products with regards to carotenoids, vitamin E, minerals. and dietary fiber. Canning is a process during which the enzymes in vegetables are deactivated and the micro-organisms present killed by heat. The sealed can excludes air from the foodstuff to prevent subsequent deterioration. The lowest necessary heat and the minimum processing time are used in order to prevent the mechanical breakdown of the product and to preserve the flavor as far as is possible. The can is then able to be stored at"
"more efficient. The food is cooled to a temperature under 3 degrees Celsius within 90 minutes of cooking and stored at a maintained temperature of 0 to 3 degrees Celsius. The meals can then be transported in refrigerated transport to where the food is to be reheated and consumed when needed. The length of storage depends on the method used but is usually five days. For longer storage the food may be subjected to pasteurization after cooking. These processes have the advantage that preparation and cooking of meals is not tied to the times when the food is to be"
"Cold chain A cold chain or cool chain is a temperature-controlled supply chain. An unbroken cold chain is an uninterrupted series of refrigerated production, storage and distribution activities, along with associated equipment and logistics, which maintain a desired low-temperature range. It is used to preserve and to extend and ensure the shelf life of products, such as fresh agricultural produce, seafood, frozen food, photographic film, chemicals, and pharmaceutical drugs. Such products, during transport and when in transient storage, are sometimes called cool cargo. Unlike other goods or merchandise, cold chain goods are perishable and always en route towards end use"
"major hotel chains, restaurant franchises, retailers, and K–12 schools. The sous-vide sealing process was first popularized as a preservation method in the 1960s, and the following decade saw the increasing popularization of sous-vide products and prepared foods. Most of the innovation was the work of French chefs, with Dr. Bruno Goussault among the culinary experts who worked to make the technique commercially viable. Sous-vide quickly gained recognition as an effective means of preserving the texture and freshness of prepared foods, and Goussault’s research was foundational in setting the standards and procedures for sous-vide cooking methods. Cuisine Solutions (called Vie de"
"Carryover cooking Carryover cooking (sometimes referred to as resting) is when food retains heat and continues to cook even after being removed from the source of heat. Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and must be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking. Resting, when used as a synonym for carryover cooking, also refers"
"of liquid food. It was originally applied to combat the souring of young local wines. Today, the process is mainly applied to dairy products. In this method, milk is heated at about for 15–30 seconds to kill the bacteria present in it and cooling it quickly to to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places. This method was invented by Louis Pasteur, a French chemist, in 1862. Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen"
"Pasteurization Pasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than , to eliminate pathogens and extend shelf life. The process is intended to sterilize foods by destroying or inactivating organisms that contribute to spoilage, including vegetative bacteria but not bacterial spores. The process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry"
"Canning ""Canning"" is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the ""Bertrand"", a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated,"
"cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes. In meat cooking, this requires the meat to be salted as part of the preservation process. After salting and cooking in the fat, sealed and stored in a cool, dark place, confit can last for several months or years. Confit is a specialty of southwestern France. The word comes from the French verb ""confire"" (to preserve), which in turn comes from the Latin word (""conficere""), meaning ""to do, to produce, to make, to prepare"". The"
"preservation than are thermal techniques, such as boiling, because pathogens are more likely to be able to survive cold temperatures rather than hot temperatures. One of the problems surrounding the use of freezing as a method of food preservation is the danger that pathogens deactivated (but not killed) by the process will once again become active when the frozen food thaws. Foods may be preserved for several months by freezing. Long-term frozen storage requires a constant temperature of or less. To be used, many cooked foods that have been previously frozen require defrosting prior to consumption. Preferably, some frozen meats"