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Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks [PDF]
Foods, 2022 The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling loss ...
Di Zhou +6 more
doaj +2 more sources
Use of ultrasound as a pre-treatment for vacuum cooling process of cooked broiler breasts [PDF]
Ultrasonics Sonochemistry, 2021 In this study, ultrasound application at two different frequencies (37 or 80 kHz) and durations (15 or 30 min) was used as a pre-treatment for raw broiler breasts, and its effect on cooling, color, textural and sensory characteristics of cooked broiler ...
Hande Özge Güler Dal +2 more
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Gases vacuum dedusting and cooling [PDF]
Trudy Odesskogo Politehničeskogo Universiteta, 2015 Represented are the results of operating the ladle degassing vacuum plant (productivity: 120 tons of liquid steel) with various dust collectors. The process gases’ cooling and dedusting, obtained in the closed loop buran study, provides opportunity to ...
Alexey А. Burov +2 more
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Vacuum cooling wrapped lettuce
California Agriculture, 1979 Some kinds of film wrapping of lettuce interfere with effective vacuum cooling and can result in detrimental transit temperatures. Inadequate cooling can also lead to widespread decay.
C Cheyney, R Kasmire, L Morris
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Effect of pressure on the vacuum cooling of iceberg lettuce
International Journal of Refrigeration, 2009 Abstract Vacuum cooling is known as a rapid evaporative cooling technique for any porous product which has free water. The aim of this paper is to apply vacuum cooling technique to the cooling of the iceberg lettuce and show the pressure effect on the cooling time and temperature decrease.
Hande Mutlu ÖZTÜRK +1 more
exaly +7 more sources
LWT - Food Science and Technology, 2000 Abstract The influence of vacuum cooling on the quality of large cooked beef joints injected with brine was studied as compared with conventional cooling methods including air-blast, slow-air and water-immersion cooling. Samples were cooked in an oven at 80 °C until core temperatures reached 70 °C and then cooled to core temperatures of 4 °C.
Da-Wen Sun
exaly +2 more sources
Study on Optimization Matching of Catcher and Vacuum pump in Vacuum cooling
Zhileng xuebao, 2006 The matching of the catcher and the vacuum pump determines the pre-cooling quality during vacuum cooling processes.With the assumption of the water vapor resulted from the vacuum cooling to be ideal gas,the energy consumptions of the catcher and the ...
严雷, 刘斌, 邹同华
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Effect of Atomized Water Spray during Vacuum Pre-cooling on the Quality of Pakchoi during Low Temperature Circulation and the Shelf Life Period [PDF]
Shipin Kexue, 2023 This work aimed to study the effect of atomized water spray during vacuum pre-cooling on the quality of pakchoi during low temperature circulation and the shelf life period.
WANG Xinyu, AN Ronghui, ZHAO Anqi, HAN Ying, HU Huali, LI Pengxia, YAN Tingcai, LI Guofeng
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Experimental investigation of the characteristic of vacuum spray cooling for tofu
Frontiers in Food Science and Technology, 2023 The present study proposes a rapid cooling method based on vacuum spray cooling, and establishes an experimental system to study the cooling performance of this method by taking tofu as an example.
Gailian Li +6 more
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Microbial analysis of meatballs cooled with vacuum and conventional cooling [PDF]
Journal of Food Science and Technology, 2017 Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy vegetables, mushroom, bakery, fishery, sauces, cooked food, meat and particulate foods. The aim of this study was to apply the vacuum cooling and the conventional cooling techniques for the cooling of the meatball and to show the vacuum pressure effect on ...
Öztürk, Hande Mutlu +2 more
openaire +6 more sources