Effect of Air Cooling and Vacuum Cooling Storage on the β-Carotene Content and Proximate Analysis (Water Content, pH, Total Protein and Content of Sugar) in Carrot

Kusumaningsih, Triana; Martini, Tri; Rini, Kartika Setia; Okstafiyanti, Lestari

doi:10.1088/1757-899x/193/1/012045

IOP Conf. Ser.: Mater. Sci. Eng.

2017

DOI: 10.1088/1757-899x/193/1/012045

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Effect of Air Cooling and Vacuum Cooling Storage on the β-Carotene Content and Proximate Analysis (Water Content, pH, Total Protein and Content of Sugar) in Carrot

Triana Kusumaningsih

Tri Martini

Kartika Setia Rini

et al.

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2020

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An innovative method of immersion vacuum cooling for cooked meat products: immersion vacuum cooling with ultrasonic assistance

Liao

2020

Int J of Food Sci Tech

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SummaryIn this paper, immersion vacuum cooling with ultrasonic assistance (IVCUA) is compared with immersion vacuum cooling alone (IVC) and vacuum cooling (VC) for cooling time, mass loss, colour, texture profile and water mobility and compartmentalization for cooked meat products. The results reveal that IVCUA clearly enhances the boiling intensity of impregnation liquid compared to IVC. The total cooling time using IVC (126.56 min) for samples from 72 to 4 °C was significantly longer (P < 0.05) than that of IVCUA (96.89 min) and VC (80.48 min). The cooling time of samples from 10 to 4 °C by IVC (46.26 min) was higher (P < 0.05) than that by IVCUA (28.55 min). There were no significant differences (P > 0.05) in mass loss, colour and texture profile among all samples. However, IVCUA had a higher transverse relation time of bulk water (T24) and MRI proton densities (P < 0.05), as well as a more uniform water distribution compared to IVC.

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An innovative method of immersion vacuum cooling for cooked meat products: immersion vacuum cooling with ultrasonic assistance

Liao

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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Effect of Air Cooling and Vacuum Cooling Storage on the β-Carotene Content and Proximate Analysis (Water Content, pH, Total Protein and Content of Sugar) in Carrot

Cited by 1 publication

References 12 publications

An innovative method of immersion vacuum cooling for cooked meat products: immersion vacuum cooling with ultrasonic assistance

An innovative method of immersion vacuum cooling for cooked meat products: immersion vacuum cooling with ultrasonic assistance

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