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Document IIF

Influence du refroidissement sous vide et du refroidissement conventionnel sur les propriétés thermiques de la viande de boeuf cuite.

Thermal properties of cooked beef as affected by vacuum cooling and conventional cooling.

Auteurs : SUN D. W., MCDONALD K.

Résumé

Four cooling methods, i.e. vacuum cooling, air blast cooling, immersion cooling and cold storage, were used to cool cooked beef. The thermal conductivity, specific heat and thermal diffusivity of the cooled samples were determined and the data were compared with the uncooled sample. These properties were significantly affected by loss of moisture due to the cooling treatment, particularly vacuum cooled samples, which had lower thermal conductivity, specific heat and thermal diffusivity than all other treatments as a direct result of high moisture loss due to the cooling method.

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Détails

  • Titre original : Thermal properties of cooked beef as affected by vacuum cooling and conventional cooling.
  • Identifiant de la fiche : 2004-2380
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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