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Research on the splash of cooked food with soup during vacuum cooling process.

[In Chinese. / En chinois.]

Author(s) : FAN L., LI B., LEI H., et al.

Type of article: Article

Summary

When vacuum cooling the cooked food with soup, there was the phenomenon of soup splashing. In this paper, the tomato egg soup boiling and splashing during vacuum cooling process was studied through an observation window opened in the container. Adopting the means of controlling the filling gas valve opening and closing, and using segmented depressurization method and back pressure method can effectively prevent the occurrence of the boiling splash. The water loss rate is 38%, but the relative cooling time is extended.

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Pages: 68-72

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 30005203
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 33 - n. 144
  • Publication date: 2012/04

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