Summary
Cooling rate and heat transfer characteristics of cooked meats using four different cooling systems of vacuum cooling, air blast cooling, water immersion cooling and slow air cooling were investigated. The experimental results show that only the vacuum cooling can achieve the requirement of cooling the cooked meats from about 74 to 10 °C within 2.5 h. The vacuum cooling shows different heat transfer characteristics during the cooling process, as compared with other cooling methods. Vacuum cooling rate is controlled by the evaporation rate of water from the cooked meats, while the cooling rates of the other three cooling methods are governed by the thermal conductivity of the cooked meats. Therefore, it is impossible for air blast, water immersion and slow air cooling to obtain high cooling rates since these three methods are different only in the convective heat transfer from the surface of the cooked meat to the cooling medium.
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Details
- Original title: Heat transfer characteristics of cooked meats using different cooling methods.
- Record ID : 2001-0342
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 23 - n. 7
- Publication date: 2000/11
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Cooling rate; Meat; Chilling; Cooked food; Process
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- Author(s) : SUN D. W.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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Developments in the prediction of meat carcass ...
- Author(s) : JAMES S. J., SCHOFIELD I.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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Development of a software package for analysing...
- Author(s) : WANG L. J., SUN D. W.
- Date : 2001/12/09
- Languages : English
- Source: Proceedings of the Second International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2001.
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PROCESS DESIGN DATA FOR BEEF CHILLING.
- Author(s) : JAMES S. J., BAILEY C.
- Date : 1989
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 1
- Formats : PDF
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An assessment of the safety of cooling large co...
- Author(s) : ABU-GHANNAM N., O'BRIEN P.
- Date : 2003/09
- Languages : English
- Source: Food Prot. Trends - vol. 23 - n. 9
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