Advantages and challenges of sous vide cooking

In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and beverages by both food industries and restaurants worldwide. SV is considered a transformation of traditional cooking into a more nutritionally, healthier cooking. SV has the advantages in precise control of heati...

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Published inFood Science and Technology Research Vol. 27; no. 1; pp. 25 - 34
Main Authors Cui, ZhenKun, Yan, Han, Manoli, Tatiana, Mo, HaiZhen, Bi, JiCai, Zhang, Hao
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 2021
Japan Science and Technology Agency
Subjects
Beverages
Color
Cooking
cooking method
Flavors
Food
Food industry
Food processing
Food processing industry
Food quality
Food safety
Lipids
nutrient
Nutrients
Nutritive value
quality
Restaurants
sous vide
Sous vide technology
Vitamins
Online AccessGet full text

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Abstract In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and beverages by both food industries and restaurants worldwide. SV is considered a transformation of traditional cooking into a more nutritionally, healthier cooking. SV has the advantages in precise control of heating temperature and time, to improve quality, color, flavor, and nutritional value of food. In this review, we first describe the research progress in SV technology, concerning food quality (e.g., texture, color, flavor), nutrients (e.g., lipids, proteins, vitamins) food safety, and feasibility. Meanwhile, we also address the challenges and perspectives of this new food processing technique.
AbstractList In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and beverages by both food industries and restaurants worldwide. SV is considered a transformation of traditional cooking into a more nutritionally, healthier cooking. SV has the advantages in precise control of heating temperature and time, to improve quality, color, flavor, and nutritional value of food. In this review, we first describe the research progress in SV technology, concerning food quality (e.g., texture, color, flavor), nutrients (e.g., lipids, proteins, vitamins) food safety, and feasibility. Meanwhile, we also address the challenges and perspectives of this new food processing technique.
Author Manoli, Tatiana
Bi, JiCai
Mo, HaiZhen
Zhang, Hao
Cui, ZhenKun
Yan, Han
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  organization: School of Food Science, Henan Institute of Science and Technology
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SubjectTerms Beverages
Color
Cooking
cooking method
Flavors
Food
Food industry
Food processing
Food processing industry
Food quality
Food safety
Lipids
nutrient
Nutrients
Nutritive value
quality
Restaurants
sous vide
Sous vide technology
Vitamins
Title Advantages and challenges of sous vide cooking
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