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An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling
International Journal of Food Science & Technology, 2018SummaryIn this paper, bubbling vacuum cooling (BVC) was compared with immersion vacuum cooling (IVC) in cooling time, weight loss, colour, texture profile, and uniformity of water temperature around the cooked meat. Results showed that the total cooling time of BVC (16.58 min) from 72 to 4 °C was shorter than that of IVC (19.12 min), while a ...
Zhi‐Yu Guo +3 more
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Laser cooling of trapped ions in a squeezed vacuum
Physical Review A, 1993Laser cooling a trapped ion damped by an electromagnetic reservoir in a squeezed-vacuum state is investigated. The cooling rate and the final temperature are given for the case in which the ion is located at the node of a laser standing wave, on resonance with its internal transition.
, Cirac, , Zoller
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International Journal of Food Science & Technology, 2020
SummaryIn this paper, immersion vacuum cooling with ultrasonic assistance (IVCUA) is compared with immersion vacuum cooling alone (IVC) and vacuum cooling (VC) for cooling time, mass loss, colour, texture profile and water mobility and compartmentalization for cooked meat products. The results reveal that IVCUA clearly enhances the boiling intensity of
Caihu Liao, Yigang Yu
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SummaryIn this paper, immersion vacuum cooling with ultrasonic assistance (IVCUA) is compared with immersion vacuum cooling alone (IVC) and vacuum cooling (VC) for cooling time, mass loss, colour, texture profile and water mobility and compartmentalization for cooked meat products. The results reveal that IVCUA clearly enhances the boiling intensity of
Caihu Liao, Yigang Yu
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Controlled cooling in vacuum furnaces
International Heat Treatment and Surface Engineering, 2008(2008). Controlled cooling in vacuum furnaces. International Heat Treatment and Surface Engineering: Vol. 2, Incorporating Heat Treatment of Metals, pp. 41-43.
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Effects of vacuum rate on the vacuum cooling of lettuce
1999The deterioration of freshly harvested horticultural crops can be minimised by precooling prior to storage. This technique of quickly cooling the produce does not only increases the shelf life, but it also reduces the size of the refrigeration system needed for storage facility.
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Vacuum Cooling Technology for Pre-cooling of Cherry Fruits
2019The scientific and experimental analysis of vacuum cooling of fruit cherries is shown in this article. Fruit and vegetable products that contain enough of water can be cooled by the vacuum cooling process, which increases the efficiency of evaporation by reducing the pressure and boiling water temperature.
Oleksandr Lomeiko +2 more
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An Discussion of Vegetables Freezing Rates of Vacuum Cooling and Refrigerator Cooling
Advanced Materials Research, 2013Vegetables are perishable agricultural products. In order to prolong the fresh-keeping period of agricultural products, vegetables should be cooled rapidly soon after harvest. The pre-cooling of vegetables after harvest is the first link of cold chain; therefore, its especially important.
Kuang Cheng Yu +2 more
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Factor affecting the cooling rate of lettuce in vacuum cooling installations
International Journal of Refrigeration, 1987Abstract Commercial-scale experiments carried out during the last five years have shown that the cooling time of a head of lettuce, wrapped in PVC film and packed in a carton, can vary from 25 to 65 min, depending on the design of the vacuum installation.
E Haas, G Gur
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Vacuum Sealing and Cooling as Methods to Preserve Surgical Specimens
Applied Immunohistochemistry & Molecular Morphology, 2011Recently, vacuum-based preservation of surgical specimens has been proposed as a safe alternative to formalin fixation at the surgical theater. The method seems feasible from a practical point of view, but no systematic study has examined the effect of vacuum sealing alone with respect to tissue preservation.
Kielsgaard Kristensen, Thomas +5 more
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Vacuum cooling combined with hydrocooling and vacuum drying on bamboo shoots
Applied Thermal Engineering, 2006Vacuum cooling technology is a proven technology widely applied on post-processing of harvested agricultural products. However, there are few researches on its application on root/stem vegetables. Bamboo shoot is a type of root/stem vegetables with high economic value in Taiwan. It is also enjoyed by Taiwanese and Asian people.
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