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Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints



Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints



Journal of food engineering 81(1): 266-271



Experiments were carried out to test two combined cooling methods for their suitability in minimising the cooling loss and cooling time to 10 and 4 pC of large cooked beef joints. The combined cooling methods were: vacuum cooling of the cooked joint to an intermediate temperature of 35, 30, 25, or 20 pC and then air blast cooling to the final temperature of 4 pC; and air blast cooling to an intermediate temperature of 35, 30, 25 or 20 pC and then vacuum cooling to the final temperature of 4 pC. It was found that the latter method was more effective at minimising the cooling loss with similar cooling loss to air blast cooling. Both methods were similar in optimising the cooling time to 10 pC and could produce cooling times similar to the Irish and British recommended cooling times. Neither method could give a cooling time similar to vacuum cooling.

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Accession: 012965280

Download citation: RISBibTeXText

DOI: 10.1016/j.jfoodeng.2006.10.026


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