Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork |
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| Authors: | Dong Xiaoguang Chen Hui Liu Yi Dai Ruitong Li Xingmin |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 10083, China |
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| Abstract: | Vacuum cooling followed by immersion vacuum cooling was designed to cool water-cooked pork (1.5 ± 0.05 kg) compared with air blast cooling (4 ± 0.5 °C, 2 m/s), vacuum cooling (10 mbar) and immersion vacuum cooling. This combined cooling method was: vacuum cooling to an intermediate temperature of 25 °C and then immersion vacuum cooling with water of 10 °C to the final temperature of 10 °C. It was found that the cooling loss of this combined cooling method was significantly lower (P < 0.05) than those of air blast cooling and vacuum cooling. This combined cooling was faster (P < 0.05) than air blast cooling and immersion vacuum cooling in terms of cooling rate. Moreover, the pork cooled by combined cooling method had significant differences (P < 0.05) in water content, color and shear force. |
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| Keywords: | Immersion vacuum cooling Vacuum cooling Pork Combined cooling |
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