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Raleigh Nadell

por Josh Butler (2021-03-20)


Types of food packaging

food packaging is basically packaging for food. A plastic package offers higher tamper resistance, protection against contamination, tampering or other intentional attacks, and more specific physical, chemical, or bio-hazard requirements. It can even bear nutrition facts panel and other details about food being sold for consumption.

Plastic food packaging comes in a wide range of varieties and types. Some examples of common food packaging materials are: small pouches, small tubes, small clear tubes, polystyrene foams, polystyrene pellets, polyurethane pellets, small clear bags, large clear bags, polystyrene sheets, hard plastic, secondary packaging, and secondary containers. All these types of packaging material come in different forms and features and serve different purposes. To be able to maximize the shelf life of food products, manufacturers and suppliers usually provide various sealing methods and packaging materials to cater to their needs.

For example, glass jars and bottles with laminated lids are popular for being food packaging material with high thermal resistance and durability. They are very useful to store and preserve raw ingredients, pickles and other canned food, and preserved food items. The laminated glass is an added advantage to protect the food from contamination and tampering. However, glass containers are mostly used to transport foods and liquids rather than for storage.

An Overview Of sous-vide cooking

sous-vide cooking stands for under vacuum cooking and involves cooking items at exact temperatures in water that has been pumped under pressure into precise chambers that contain food. The food items are placed in the chamber, sealed with the provided plastic bags or pans and allowed to be heated by means of an electrical machine. The water in the chamber is heated to exactly the right degree, under precise temperatures, for the specific item being cooked. This technique produces a vacuum effect around the items being cooked that forces the water to adhere to all surface area of the food. Because no steam is generated and the food items are cooked at very specific temperatures, this cooking technique can produce very tender and moist foods. It is also a safe process and cooks the food at a lower temperature than traditional cooking techniques which could cause serious food poisoning.

Cooking with the sous-vide cooking technique requires two pieces of equipment: a high quality electric sous-vide cooking cooker and a precise temperature control probe thermometer. The first equipment should have an accurate internal temperature range that is safe for use without the presence of water so that the food can be cooked at the right degree of doneness. A digital probe thermometer will ensure that the inside temperature of the pot is accurately measured and compared to the outside temperature so that the exact cooking temperature can be achieved. There should also be an indication on the thermometer to indicate the completion of the cooking process - usually a green light or a red light indicating that the cooking process is complete.

Cooking with the sous vide technique is safe and simple, requiring only a low cost video camera capable of recording in video formats (either analog or digital) so that you can view your food at the exact moment it is being cooked. This video recording can be saved on your computer or a DVD for future reference. If desired you may choose to review the food while it is cooking at the precise time of the process. You would then be able to ascertain how the dish was prepared and know exactly when it is ready to serve. By following the cooking instructions provided with your sous vide cooking appliance, sous vide cooking can be a fun and simple way to prepare delicious meals that will have your guests raving.