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Experimental comparison of cooling commercial large cooked meat joints by various methods.

Author(s) : SUN D. W., WANG L.

Summary

Four cooling methods, i.e. slow air, air blast, water immersion and vacuum cooling were used to cool commercial large cooked meat joints with a weight of more than 5 kg from an initial temperature of around 74 °C to a final temperature of 10 °C. The experimental results showed that the total cooling time for vacuum cooling was less than 2 h, compared with over 5, 7 and 9 h for water immersion, air blast and slow air cooling, respectively. However, vacuum cooling resulted in a greater weight loss of about 10% of the weight before cooling, in comparison with 6-7% for slow air and air-blast cooling. The results given here are just an example of extensive cooling experiments carried out in the FRCFT Group.

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Details

  • Original title: Experimental comparison of cooling commercial large cooked meat joints by various methods.
  • Record ID : 2004-2381
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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