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Experimental analysis on moisture mouvement characteristics during vacuum cooling of cooked meat.

Author(s) : JIN T. X., ZHENG Z. Y., CHEN H. X., et al.

Summary

A study was conducted to investigate the cooling characteristics, the variations in moisture content of cooked meat and the evaporation rate of moisture. Experimental results showed that the cooling rate was higher at the beginning of the cooling. It took only about the first 4-5 min for the vacuum cooling to reduce the surface temperature of the cooked meat from 63 to 10°C. The average moisture content of cooked meat decreased from 71 to 60.7% during vacuum cooling. For the evaporation rate during vacuum cooling, there were two periods: an accelerating period and a falling period. It can be concluded from theoretical analysis and experimental results that moisture movement of free water within cooked meat during vacuum cooling consists of two parts. One is free water migration within cooked meat caused by chemical potential; the other is water vapour movement produced by evaporation or ebullition caused by pressure drop.

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Pages: ICR07-C2-82

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Details

  • Original title: Experimental analysis on moisture mouvement characteristics during vacuum cooling of cooked meat.
  • Record ID : 2008-0286
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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