Low Temperature Cooking, a new technology for production

unique food like black apple

Dr. Prokisch JózsefDebrecen, Hungary

LTC

Egg white

Pork

József Farkas Application of DSC method in the food testing (1994) 3. March Élelmiszervizsgálati Közlemények

Endothermic reactions

Hea

tfl

ux

Chemical reactions in food at different temperatures

Molecular gastronomy:Sous vide

65 oC

40 oC

75 oC

80 oC

90 oC

± 0.1 oC

Heat tolerance

Vegetative organism

Escherichia coli

Salmonella spp.

Salmonella typhimurium

Salmonella senftenberg

Staphylococcus aureus

Listeria monocytogenes

Campylobacter jejuni

4

1.1

0.1

0.02-0.25

0.056

0.8-1.0

0.2-2.0

D-values (min)

5.0-8.3

65°C55°C 60°C

Heat tolerance

• C. botulinum A és B•

• C. botulinum E

• C. perfringens

• C. sporogenes

• Bacillus cereus

50

0.3-20

5

Bacteria spores

< 1 sec

100°C

0.1-0.2

0.1-1.5

110°C 121°C

D-value (min)

https://www.sciencenews.org/article/power-packed-bacterial-spores-generate-electricity

Tyndallization

John Tyndall FRS (2 August 1820 – 4 December 1893) was a prominent 19th-century physicist. His initial scientific fame arose in the 1850s from his study of diamagnetism. Later he made discoveries in the realms of infrared radiation and the physical properties of air. Tyndall also published more than a dozen science books which brought state-of-the-art 19th century experimental physics to a wide audience. From 1853 to 1887 he was professor of physics at the Royal Institution of Great Britain in London.

Power control (pulse-width modulation, PWM)

He

atin

gp

ow

er

in%

(1

00

% =

80

0 W

)

Time in hours

Empty oven

20 cm thickness of pork

65 oC24 h

75 oC24 h

No Tyndallization -> shelf life 1 month on 2-5 oC

+ Tyndallization -> shelf life

On room temperature: 2 years minimumOn 40 oC: minimum 6 month

+5 oC +20 oC +40 oC

75 oC30 days

Shelf life:

3 days min. 3 500 yearsStrong taste mild taste

30% 5% 5%

30 days 65 oC

Aw = 0.75 T = 65 oC

30 day 10 day

Aw = 0.65

Bread with no breadcrust

95 oC

2 hours