Usage of polymer combined film in the technology sous-vide

The practicability of vacuum polymer materials usage in the technology Sous-Vide while cooking dishes for soldiers, tourists, expeditors in this article. Detailed analysis of literary sources on film materials which are used in the food industry was made with the aim of vacuum packing investigation. Standards of producing of these materials were researched detailed. Their safety for people, temperature stability were analyzed. Combinational components of combined films were examined. Each component of the film and their qualities were analyzed detailed. On the ground of the analysis ombined vacuum films “Profi cook” were chose for usage in the technology Sous-Vide. Their barrier features were established, the influence of low and high temperatures on their features was examined. As a result of investigation it was determined that films “Profi cook” are up to standards and safe for dishes cooking under the technology Sous-Vide.