ADVANCED SOUS-VIDE ASEPTIC PACKAGING (FELIX CHEUNG, ELTON HO AND KEITH TONG)
TECHSTYLE COMMUNITY PRIZE / 2020
ADVANCED SOUS-VIDE ASEPTIC PACKAGING (FELIX CHEUNG, ELTON HO AND KEITH TONG)
Awarded Year

2020

Prize

Techstyle Community Prize

Studied At

Hong Kong Baptist University; City University of Hong Kong

Advanced sous-vide aseptic packaging (ASAP) enables food sterilization at relatively low temperatures between 60 to 80 degrees. Fresh meat can be made sterile and therefore be stored at room temperatures for up to two years.