Quality Evaluation of Sous-Vide and Traditional methods in Jam Production

Abstract

Sous Vide Technology is making a big comeback in the food industry as people make it a point of duty to eat healthier and cleaner. It is a contemporary cooking development which was invented in France and contrasts as of traditional culinary approaches largely due to two factors: recently harvested food is vacuum-sealed in high temperature-stable, food approved useable plastic bags usually pouch-like (i.e. in an anaerobic environment and without contact of the food with the water cooking), and the foodstuff is heated using exactly temperature controlled heating