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



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



Acta Horticulturae (674): 505-509



The cooling times and weight losses during vacuum cooling of cooked beef and rice under different operation conditions were predicted using validated numerical programmes. The cooling times for both rice and beef were reduced if higher pumping speed or lower final pressure was used. Weight losses in both foodstuffs were higher due to higher pumping speed or lower final pressure. On the other hand, it was found that more foodstuffs, especially more rice, caused longer cooling time.

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Accession: 004212726

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