Evaluation of Bubbling Vacuum Cooling for the Small-Size Cooked Pork
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-018-2058-9
Abstract: Vacuum cooling has notable advantages including fast cooling rate, cleanness, and high energy efficiency. However, the weight loss of food after being vacuum cooled was unsatisfactory, especially for meat products. Immersion vacuum cooling can significantly… read more here.
Keywords: cooked pork; vacuum cooling; bubbling vacuum; immersion vacuum ... See more keywords
Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11244063
Abstract: 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… read more here.
Keywords: vacuum cooling; salt ion; ion concentrations; immersion vacuum ... See more keywords