This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill
techniques that are, or soon will be, commercially used for the food industry.
Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill
processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications.
Contents
Consumer perceptions and practice in the handling of chilled foods:
Consumer attitudes to food poisoning.
Shopping habits and transport from retail store to the home.
Food storage in the home.
Temperature in domestic food storage.
Door openings in domestic refrigerators.
Performance testing of domestic refrigerators.
Principles and applications of sous vide processed foods:
The role of the time buffer. Production of sous vide foods.
The application of sous vide foods to foodservice problems.
Examples of the advantages and disadvantages of sous vide foods.
Success and failure in the use of sous vide foods.
Sensory and nutritional aspects of sous vide processed foods:
Background to the sous vide process.
Claims for the sous vide process.
Sensory aspects of sous vide foods.
Nutritional aspects of sous vide foods.
The potential role of time-temperature integrators for process impact evaluation in the
cook-chill chain:
General aspects on time-temperature integrators.
Time-temperature integrators for the cook chain.
Time-temperature integrators for the chill chain.
Computer-integrated manufacture of sous vide products: the ALMA case study:
Computer-integrated manufacturing.
Production planning and control.
Computer-aided design (CAD).
Computer-aided production management.
Computer-aided customer information and feedback.
Critical factors affecting the safety of minimally processed chilled foods:
Minimal-processing techniques.
Microorganisms of concern.
Critical factors.
Application of HACCP.
Future Trends.
Shelf life and safety of minimally processed fruit and vegetables:
Physiological deterioration.
Modified atmosphere packaging.
Microbial spoilage.
Effect of modified atmospheres on mocroorganisms.
Application of HACCP to minimally processed fruit and vegetables.
The sensory quality, microbiological safety and shelf life of packaged foods:
Vacuum packaging prior to cooking.
Vacuum/gas packaging post cooking.
Microbiological safety considerations when using hurdle technology with
refrigerated processed foods of extended durability:
Introduction to REPFEDs.
Microbiological safety considerations with REPFEDs.
The concept of hurdle technology.
Hurdle technology to ensure the safe production of REPFEDs.
Potential problems when using hurdle technology with REPFEDs.
Interactions between microorganisms.
Legislation.
Hazards associated with non-proteolytic Clostridium botulinum and other spore-formers in
extended-life refrigerated foods:
Justification for concern. Spore-forming pathogens of concern.
Methods for control of spore-formers. Regulations. Conclusions and outlook to the future.
Application of combined factors technology in minimally processed foods:
Combined factors technique.
Examples of potential safety hurdles for sous vide and cook-chill foods.
Issues for concern in the application of hurdle technology.
Guidelines in the design of safe sous vide and cook-chill foods by combined methods.
Hurdle and HACCP Concepts in sous vide and cook-chill products:
Sous vide and hurdles.
Hurdle technology and HACCP.
Microbiological safety aspects of cook-chill foods:
Microflora.
Control of microbiological hazards.
Index.
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