ABSTRACT
The idea of cooking foods in sealed containers, or at least pasteurizing foods within hermetically sealed bags, pouches or other containers is not new. Wrapping food in a pig’s bladder before cooking for aroma concentration is a precursor of the “sous vide” system as it is used nowadays. The acceptance of sous vide in high class restaurants proves that there is little doubt about the improvement of sensorial quality. The better retention of the food’s aroma allows the use of lower amounts of taste enhancers. The surface heat transfer coefficient plays an important role in most heat transfer operations in “sous vide” systems. In order to have a homogeneous temperature distribution and higher energy efficiency in the heating or cooling cabinet and inside the product, equipment and control systems have to be redesigned. To improve the quality, safety and efficiency of sous vide, more fundamental and more systematic scientific knowledge is needed.
