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Effect of chilling methods on rapid cooling of cooked hams.

Author(s) : SUN D. W.

Summary

Experiments were carried out using vacuum and air blast chilling. In the first experiments, the hams weighing 4.3 to 4.6 kg were packaged in perforated fibrous casing, and in the second experiments, the hams weighing 5.0 to 6.1 kg were placed in elastic netting. These hams were steam cooked and then cooled to the core temperature of 4 °C. The temperature distributions within the hams were automatically recorded by LabVIEW data acquisition software. The results indicated that vacuum cooling reduced the chilling time by several hours. However, the weight loss in chilling was higher with vacuum cooling. It may be possible to offset this by a higher level of brine injection and by optimizing the vacuum cooling conditions.

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Details

  • Original title: Effect of chilling methods on rapid cooling of cooked hams.
  • Record ID : 2000-1463
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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