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Evaluation of the immersion vacuum cooling of cooked beef jointsmathematical simulation of variations in beef size and porosity and pressure reduction rates



Evaluation of the immersion vacuum cooling of cooked beef jointsmathematical simulation of variations in beef size and porosity and pressure reduction rates



Innovative Food Science & Emerging Technologies 16: 205-210



A detailed evaluation of the influence of variations in product (beef size and porosity) and process parameters (vacuum chamber pressure reduction rate) on cooling time, total mass loss, pressure and temperature distributions during the immersion vacuum cooling of large cooked beef joint samples was performed using a previously developed and validated mathematical model.

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Accession: 064193890

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DOI: 10.1016/j.ifset.2012.06.001


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