Various thermal techniques (e.g., sous vide, thermomixing, thermal shocking)

Description

Thermal techniques like sous vide, thermomixing, and thermal shocking manipulate temperature to control protein denaturation, enzyme inactivation, and interfacial chemistry.

Technical

Sous vide maintains proteins at a precise temperature (55–60 °C) to achieve uniform denaturation while preserving juiciness; thermomixing at 80–90 °C reduces interfacial tension and stabilizes emulsions by forming a protein film; thermal shocking rapidly inactivates enzymes such as polyphenol oxidase, preserving color and crispness. These processes also trigger Maillard reactions and collagen gelatinization, producing complex flavor compounds and textural changes.

Science

Primary Reaction

Protein denaturation, enzyme inactivation, Maillard reaction, interfacial film formation

Sensory Profile

Origin & History