+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Comparison of Forced-air Cooling with Static-air Cooling on the Microbiological Quality of Cooked Blue Crabs 1



Comparison of Forced-air Cooling with Static-air Cooling on the Microbiological Quality of Cooked Blue Crabs 1



Journal of Food Protection 55(2): 104-107



Microbiological analyses were made on samples of cooked blue crab taken immediately after debacking and either forced-air cooling or static-air cooling. Forced-air cooling had significantly lower (P<0.05) total coliform and fecal coliform counts, 2.51 and 2.30 log10 MPN/100 g, compared with those of static-air cooling, 2.83 and 2.60 log10 MPN/100 g. All treatments had less than 2.30 log10 MPN/100 g Escherichia coli . Staphylococcus aureus counts in the forced-air cooled crabs were approximately 4-fold lower than counts in static-air cooled crabs. The aerobic plate counts and psychrotrophic plate counts were significantly lower (P<0.01) by 1.04 and 0.81 log10 CFU/g, respectively, by forced-air cooling compared to static-air cooling. Thermocouple temperature readings were used to determine differences in cooling rates between forced-air and static-air cooling. After 1.5 h of cooling, the initial precooled crabmeat temperature of 34°C (93°F) was reduced by forced-air cooling and static-air cooling to 4°C (40°F) and 20°C (67°F), respectively. The rates of cooling using forced-air and static-air were significantly different (P<0.01).

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 066768765

Download citation: RISBibTeXText

PMID: 31071774


Related references

Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling. Lebensmittel Wissenschaft and Technologie 33(1): 21-29, 2000

Effects of cooling methods on the cooling efficiency and quality of cooked rice. Journal of food engineering 77(2): 269-274, 2006

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, 2007

Comparison of hydro-cooling and forced-air cooling on stomata closing at the pedicel of red hot chili cv. 'Superhot'. Acta Horticulturae (712(Vol.2)): 829-833, 2006

Experimental investigation of temperature rise in bone drilling with cooling: A comparison between modes of without cooling, internal gas cooling, and external liquid cooling. Proceedings of the Institution of Mechanical Engineers. Part H Journal of Engineering in Medicine 232(1): 45-53, 2018

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, 2005

Commercial room cooling hydrocooling and forced air cooling of snap beans in wooden crates and corrugated cartons effects on quality. Hortscience 25(9): 1133, 1990

Quality of cold-stored Flame Seedless and Dan-ben-Hannah table grapes as influenced by field heat removal, tunnel cooling and forced-air cooling. Deciduous Fruit Grower 50(7): S1-S10, 2000

Effect of cooling methods on the cooling efficiencies and qualities of cooked broccoli and carrot slices. Journal of food engineering 77(2): 320-326, 2006

Exciting results from plum & apricot research: summary of cooling trials on the effect of field heat removal and rates of forced air cooling on apricot and plum post-storage quality. SA Fruit Journal 1(1): 12-13, 2002

Forced-air cooling of polylined horticultural produce: Optimal cooling conditions and package design. Postharvest Biology and Technology 126: 67-75, 2017

Comparative study of cooling orange with forced-air cooling and hydrocooling. Ciencia e Tecnologia de Alimentos 23(2): 174-178, 2003

Comparing forced air cooling and water cooling for apples. Journal of Food Agriculture and Environment 4(3-4): 33-36, 2006

Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling. International journal of food science and technology 41(8): 938-945, 2006

Thermal preference in distribution of blue crabs callinectes sapidus in a power plant cooling pond. Journal of Crustacean Biology 8(2): 283-289, 1988