APPLICATION OF SAVING THERMAL MODES FOR PRODUCTS INTENDED FOR FOOD WITH A HEALTHY CONTRIBUTION IN THE RESTAURANT

Petya Raeva; Snezhana Ivanova

Authors

Petya Raeva
Snezhana Ivanova University of Food Technologies - Plovdiv

Keywords:

gentle heat treatments, steam cooking, superheated steam, infrared baking, sous vide processing

Abstract

The article examines the main sparing thermal regimes of heat treatment of food products in the preparation of meals in the field of catering. Due to the new reasons imposed by the presence of various diseases and viral infections, restaurateurs focused on changing or supplementing the assortment of manufactured products by using gentle thermal modes of heat treatment of the products. The essence and features of the sparing thermal regimes of heat treatment for food products have been clarified. The structure is given and a detailed characterization of these processes is made. Their importance and significance for preparing dishes that are gentle on the human organism and that they are applicable in practice with a healthy contribution to human health are shown.

Author Biography

Snezhana Ivanova, University of Food Technologies - Plovdiv

Assoc. Prof. Dr., Department of catering and tourism

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