sous vide
Hope you haven't had to hand this in already, but here is some inof that should help.
Cook chill/sous vide is a catering system that cooks food then rapidly chills them and stores the chilled food at a low temp (0-3 degrees) until the food is need for consumption. the food is safe for around 5 days.
sous vide food is kept in a bag that keeps it up until the preparation, when the food is then usually heating again by placing it ito boiling/hot water.
benefits of sous vide include
- protection against microorganisms, dirt, moisture, gas ect
- bag is non toxic to the food
- bag is impermeable
- easy to transport
- easy opening, and disposal
- light weight
- little storage space
- low cost
- retains superior sensory qualities
Packaging material - polyester film, able to withstand freezing conditions, able to cope with the 'freezing point to boiling point' process
Who uses cook chill - catering services, hospitals, nursing homes, some restaurants e.g sizzler (cook chill pasta sauces).
shack0017 said:
does ne1 have information 4 assesment task about sous vide packaging despiratly needed. if u have ne please post it. thanks