Page 72 - FoodFocusThailand No.162 September 2019

SMART PRODUCTION

เทคนิคการถนอมอาหารแบบผสมผสาน (Hurdle technology) เช่น การใช้ เชื้อจุลินทรีย์ก่อโรค และมีศักยภาพในการผลิตผลิตภัณฑ์อาหารพร้อม-
วัตถุเจือปนอาหาร หรือการปรับกรด ร่วมกับเทคนิคซู-วีด เพื่อช่วยยืดอายุ รับประทานที่มีคุณภาพสูง อย่างไรก็ตาม การควบคุมอุณหภูมิของผลิตภัณฑ์
การเก็บรักษาของผลิตภัณฑ์ให้นานยิ่งขึ้นอีกด้วย ในระหว่างการให้ความร้อน การเก็บรักษาและการขนส่ง เป็นสิ่งส�าคัญ
สามารถสรุปได้ว่า การแปรรูปอาหารด้วยความร้อนโดยใช้เทคนิคซู-วีด ที่มีผลต่อความปลอดภัยของผลิตภัณฑ์อาหารที่ผ่านการแปรรูปโดยใช้
เป็นทางเลือกที่น่าสนใจ เนื่องจากสามารถท�าให้อาหารปลอดภัยจาก เทคนิคซู-วีด

Thermal Processing of FOOD

by Sous-vide Technique

Currently, thermal processing of food by sous-vide technique
is increasingly applied in the production of ready-meal
products.

Sous-vide is French meaning that “under vacuum”. Therefore, heating process is lessened. In some situations, a portion of liquid
thermal processing of food by sous-vide technique is the process that such as water might be added into the vacuum-sealed pouch in order
the raw food materials are processed using heat where the food must to displace the air inside the raw food material.
be vacuum-sealed in pouch. The objective of applying the thermal processing of food by sous-
If comparing between the application of thermal processing by sous- vide technique is sometimes not only to pasteurize or minimize the
vide technique to cook food and that of the conventional cooking method, food safety risk from foodborne pathogens, but also to cook or alter
it appears that there are two main differences comprising (1) in the case the food texture to satisfy the consumer needs. Due to the fact that
of sous-vide cooking, raw food materials are vacuum-sealed in heat- the thermal processing of food by sous-vide technique usually applies
stable, food-grade plastic pouches, and (2) in the case of sous-vide hot water or steam as the heating medium; thus, the control of heating
cooking, food is cooked under the heating condition that is more condition can be conducted more accurately than that of conventional
accurately controlled than that of conventional cooking. cooking. As a result, the food is not exposed to too much heat during
The filling of raw food materials into pouch and vacuum sealing prior cooking and subsequently has superior quality. The temperature of
to heat treatment leads to some benefits consisting of (1) The heat food during heating by sous-vide technique is generally in the range
transfer from hot water or steam to food is efficient; (2) The shelf-life of of 60-90 ํC.
products are lengthen because the risk of recontamination during storage After sous-vide cooking, food might be directly served to the
is eliminated; (3) The moisture and flavor volatile losses during heating consumers or kept refrigerated or frozen. In the case of chill or frozen
process is prevented; (4) The oxidation that might cause off-flavors is storage, after food is vacuum-sealed in pouch and heated or
decreased; and (5) The aerobic microbiological growth is reduced. pasteurized, it will be cooled down rapidly by soaking in ice water
The air should be drawn out of packaging as much as possible in before moving to chill room or freezing facilities. Then, the food will
order to obtain the strongest vacuum condition inside the pouch so that be reheated to the temperatures of 50-55 ํC by placing in the hot water
the possibility of the ballooning and breaking of the pouches during bath before consumption.
72 FOOD FOCUS THAILAND SEP 2019