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Enquête sur les effets des paramètres de fonctionnement sur la durée de refroidissement et la perte de masse pendant le refroidissement sous vide de riz cuit et de boeuf cuit et coupé en dés en barquette.

Investigation of effects of operation parameters on cooling time and weight loss during vacuum cooling of cooked rice and cooked diced beef in tray.

Auteurs : ZHANG Z., SUN D. W.

Résumé

The cooling times and weight losses for vacuum cooling of beef and rice under different operation conditions are predicted, using validated numerical programmes. The cooling times for both the rice and beef are reduced if higher pumping speed or lower final pressure is used. Weight losses of both foodstuffs are higher due to higher pumping speed or lower final pressure. On the other hand, it is found that more foodstuffs, especially more rice causes longer cooling time. The increase of weight also increases the weight loss of rice but decreases the loss of beef. The different operation conditions give more effect on the cooling time for rice than for the beef. The change of weight loss for the rice and beef under the operation conditions are very small, and they are less than 0.9 and 0.1%, respectively.

Détails

  • Titre original : Investigation of effects of operation parameters on cooling time and weight loss during vacuum cooling of cooked rice and cooked diced beef in tray.
  • Identifiant de la fiche : 2006-1896
  • Langues : Anglais
  • Source : Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Date d'édition : 02/05/2005

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