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EXPERIMENTAL EVALUATION OF THE PERFORMANCE OF VACUUM COOLING METHOD FOR LARGE COOKED MEAT JOINTS
Author(s) -
WANG LIJUN,
SUN DAWEN
Publication year - 2002
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2002.tb00577.x
Subject(s) - brine , air blast , cooked meat , free cooling , moisture , chemistry , air cooling , water cooling , materials science , composite material , food science , thermodynamics , physics , geology , mining engineering , organic chemistry
The cooling rate, weight loss and temperature distribution of large cooked meat joints during vacuum cooling are experimentally analyzed. For cooling cooked meat joints with a weight of more than 5 kg from an initial temperature of around 74C to a final temperature of 10C, the experimental results showed that the total cooling time for vacuum cooling was less than 2 h, compared with over 5 h, 7 h and 9 h for water immersion, air blast and slow air cooling, respectively. During vacuum cooling, meat weights had no significant effect on the cooling rate and the maximum temperature point was not always located in the geometrical center of meat body. Vacuum cooling meat resulted in a higher weight loss, which was as high as about 10–13 % of the weight before cooling, in comparison with 6–7% for slow air and air blast cooling. However, the moisture loss of cooked meats during vacuum cooling can be reduced by manipulating the brine injection levels.