What You Need to Know
The method relies on precise control of a temperature gradient, typically 60–65 °C at the outer edge rising to 80–85 °C at the core over 30–45 minutes. This gradient promotes rapid protein denaturation in the interior while keeping surface temperatures below 140 °C, thereby limiting Maillard reaction products and preserving moisture. Real‑time infrared imaging coupled with machine‑learning models continuously adjusts the profile to maintain optimal conditions for each food type.
The Science
Primary Reaction
Protein denaturation (with controlled Maillard reaction suppression)