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An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling
Author(s) -
Guo ZhiYu,
Song XiaoYan,
Song Zuo,
Liu BaoLin
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13918
Subject(s) - immersion (mathematics) , materials science , water cooling , significant difference , metallurgy , analytical chemistry (journal) , chemistry , chromatography , medicine , mechanical engineering , mathematics , pure mathematics , engineering
Summary In 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 significantly positive effect was observed in reducing cooling time for BVC at the lower temperature range (under 25 °C). For the cooling time from 10 to 4 °C, BVC (4.65 min) was significant ( P < 0.05) less than that of IVC (6.47 min). Furthermore, water temperature of BVC can reach lower and distribute more uniformity than that of IVC . However, there was no significant difference ( P > 0.05) in weight loss, colour and textural profile of cooled meat between these two cooling methods.