Sentence:  Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, <WSD>sous-vide</WSD> and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11. 
Meaning of the word marked with <WSD> tags:  A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients.