# Advanced Technologies in Food Processing--Development Perspective
## 6 Other Innovative Ways to Heat Food  
The sous vide technique is based on the preparation of dishes by cooking at a low temperature in a vacuum. Raw or partially cooked ingredients are packed in sealed plastic bags, which are then gently cooked in a water bath at a fixed temperature of 65 to 95 \({}^{\circ}\)C [92]. The use of sous vide technology has many advantages, such as the preservation of the quality and sensory properties of food. Thanks to precise temperature control, perfect cooking can be achieved. Vacuum bags also allow for extending the shelf life and improving the taste and nutritional value of food products. However, it should be kept in mind that the low temperatures used in this method may give rise to microbiological risks related to an incorrect pasteurisation process, which in turn may pose a risk to the health of consumers and shorten the shelf life of food products [93]. An analysis by [PERSON] et al. (2023) compared conventional cooking, steaming, and sous vide techniques [94]. Studies were performed on, among others, spinach, artichoke, white artichoke stalk, red artichoke stalk, root parsley, carrots, green peas, pumpkin, asparagus, asparagus beans, brussels sprouts, broccoli, cauliflower, and red cabbage [95; 96; 97; 98; 99; 100; 101; 102]. A study comparing the effects of sous vide and steamed and conventional cooking on vitamin C retention in eight different vegetables showed that sous vide causes less vitamin C loss due to lower temperatures and lack of oxygen during the process. Vitamin C is known to decompose rapidly at high temperatures, so sous vide has been shown to be more beneficial for preserving the nutritional value of vegetables in some cases compared to steaming and conventional cooking [103]. For example, during sous vide cooking, the percentage decrease of vitamin C for cauliflower was 19.9%, 47.1% for steaming, and 48.7% for conventional cooking [102]. In the case of sous vide cooking broccoli, the decrease was 35.4%, in the case of steaming, it was 41.8%, and in the case of conventional cooking, the decrease was 58%. However, in another case of asparagus cooking, the conventional cooking technique performed best, and the reduction of vitamin C was 1.22% lower than for sous vide cooking by 3.66% [100]. In addition, the sous vide technique is used in the thermal processing of seafood. A study by [PERSON] et al. (2023) showed that cooking mussels at temperatures above 80 \({}^{\circ}\)C effectively inhibited the growth of mould and yeast and of _Pseudomonas_ spp. Moreover, no potential pathogens such as anaerobic sulphite-reducing _Clostridia_, _Listeria monocytogenes_, and _Salmonella_ have been identified [104]. The next modern method of food heat treatment is the use of microwave technology, characterized by fast and efficient heating, minimized energy consumption, and intuitive control. Thanks to their ability to penetrate deep into the structure of food, microwaves allow for the creation of dishes with excellent taste and appearance. In addition, they support the absorption of nutrients and accelerate the metabolism of active substances [105]. Microwave heating, unlike traditional thermal methods, retains a higher number of bioactive compounds, showing a stronger antioxidant effect. These benefits are mainly due to the short treatment time and the absence of water during the process, which protects the bioactive substances from leaching [106]. A study has shown that the preparation of beef using a microwave oven may be healthier as it contains less harmful compounds, such as volatile N-nitrosamines and polycyclic aromatic hydrocarbons, compared to traditional frying or grilling methods [107]. However, the use of microwave heating can lead to uneven heating of meat due to differences in its thickness and shape. To investigate this phenomenon, a test was carried out in which microwaves of a frequency of 2450 MHz and a power of 500 W, which were directed at whole carcasses of chickens for 5 min.