Results 241 to 250 of about 81,968 (285)
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Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork
Meat Science, 2012Vacuum cooling followed by immersion vacuum cooling was designed to cool water-cooked pork (1.5±0.05 kg) compared with air blast cooling (4±0.5°C, 2 m/s), vacuum cooling (10 mbar) and immersion vacuum cooling. This combined cooling method was: vacuum cooling to an intermediate temperature of 25°C and then immersion vacuum cooling with water of 10°C to ...
Xiaoguang Dong +2 more
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Modelling vacuum cooling process of cooked meat—part 1: analysis of vacuum cooling system
International Journal of Refrigeration, 2002A mathematical model is developed to analyse the performance of a vacuum cooler. The model is based on the mass conservation of air and vapour in the vacuum chamber. In the chamber, the vapour evaporated from foods under the vacuum and the vapour removed by the vapour-condenser and vacuum pump contribute to the variation in the vapour partial pressure,
Da-Wen Sun
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Vacuum Sealing and Cooling as Methods to Preserve Surgical Specimens
Applied Immunohistochemistry & Molecular Morphology, 2011 Recently, 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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Effect of vacuum scheme on radiative sky cooling performance
Applied Thermal Engineering, 2023 Relatively low cooling power density is one of the main barriers to wider promotion of radiative sky cooling (RSC) technology. Vacuum scheme has been proposed to minimize the non-radiative cooling loss and thus improve the cooling capacity.
Mingke Hu, , Jingyu Cao
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Laser cooling in a squeezed vacuum
Physical Review A, 1991In this paper, the use of squeezed light in laser cooling is investigated. We find that in a traveling-wave laser field, a two-level atom in a squeezed vacuum cannot be cooled to a lower temperature than in normal vacuum. For a two-level atom in a standing-wave laser field, if it is tuned from the resonant region, the conclusion is the same as in the ...
, Graham, , Walls, , Zhang
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Meat Science
To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC).
Caihu, Liao +6 more
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To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC).
Caihu, Liao +6 more
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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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