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
In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132211
Abstract: Dynamic investigation of the effects of vacuum cooling on cellular water transport and structural changes of steamed bread was carried out using transverse relaxation times (T2) and proton density-weighted images in a nuclear magnetic resonance… read more here.
Keywords: vacuum cooling; cellular water; steamed bread; investigation ... See more keywords
Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102599
Abstract: Abstract The effect of combining vacuum cooling with an ozone-based inhibition process (InhVac) on Clostridium perfringens spore germination and outgrowth in cooked pork meat after exponential chilling (from 54.4 to 7.2 °C in 12, 15, 18,… read more here.
Keywords: cooked pork; pork meat; vacuum cooling; outgrowth cooked ... See more keywords
Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks
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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