Pro-Chef yield
Sous-Vide Pork Loin Calculator
Includes time-to-pasteurize at safe core temperatures (FDA 7-log reduction).
Sous-vide cook time
Hydrocolloid
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FAQ
Which sous-vide temperature minimizes yield loss for Sous-Vide Pork Loin Calculator?
For Pork loin at 60°C and 45 mm thickness, estimated yield loss is 18%. Below 60°C the muscle proteins denature gradually and retain more moisture, which is why this calculator locks in that specific yield target for this cut.
How long until the core reaches the target temperature?
Using Baldwin's heat-diffusion estimate (seconds per millimeter, which varies by protein), a 45 mm thickness takes about 31.5 minutes to reach core. For Pork loin, an additional 56 minutes of FDA 7-log pasteurization time is added once the core reaches target, giving a total cook time of 88 minutes.
What is the standard hydrocolloid ratio for molecular gastronomy?
This page uses Xanthan gum at 0.5% of base liquid weight — for 500 g of liquid that's 2.5 g, in 0.1 g resolution. Adjust the percentage to match the texture you're after.