The process consists in carrying the cooking and pasteurization processes out in a single operation. Vacuum-packed foodstuffs are subjected alternately to vapour pressures up to 5 bars and vacuum pressures up to 1 bar with treatment periods from 30 minutes to 180 minutes. This advanced design takes advantage of the vacuum packaging of the food so that the food is cooked in its own juice, avoiding moisture or starches losses during its cooking, preserving the organoleptic properties and achieving lower temperatures compared to traditional cooking and pasteurization processes.
