Experimental performance assessment of a vacuum cooling system through exergy analysis method

Öztürk, Hande Mutlu; Hepbaşlı, Arif

doi:10.1016/j.jclepro.2017.05.118

Cited by 16 publications

(5 citation statements)

References 37 publications

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“…During the cooling process, the water will start boiling when the pressure drops to the corresponding pressure of the water saturation temperature (flash point) (Ozturk & Hepbasli, ; Ozturk et al ., ). Lots of bubbles appeared to serve the function of disturbance and take away the heat.…”

Section: Resultsmentioning

confidence: 99%

An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling

Zhiyu

Song

et al. 2018

Int J of Food Sci Tech

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Summary In this paper, bubbling vacuum cooling (BVC) was compared with immersion vacuum cooling (IVC) in cooling time, weight loss, colour, texture profile, and uniformity of water temperature around the cooked meat. Results showed that the total cooling time of BVC (16.58 min) from 72 to 4 °C was shorter than that of IVC (19.12 min), while a significantly positive effect was observed in reducing cooling time for BVC at the lower temperature range (under 25 °C). For the cooling time from 10 to 4 °C, BVC (4.65 min) was significant (P < 0.05) less than that of IVC (6.47 min). Furthermore, water temperature of BVC can reach lower and distribute more uniformity than that of IVC. However, there was no significant difference (P > 0.05) in weight loss, colour and textural profile of cooled meat between these two cooling methods.

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Section: Resultsmentioning

confidence: 99%

An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling

Zhiyu

Song

et al. 2018

Int J of Food Sci Tech

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“…Yüksek enerji tüketiminin olması, gıda soğutma endüstrisini yeni soğutma sistemleri ve düĢük enerji tüketimi ile soğutma yyöntemlerinin geliĢtirilmesini zorunlu kılmaktadır. Vakumlu soğutma yöntemi hızlı olması, daha kısa iĢleme süreleri, geliĢtirilmiĢ ürün raf ömrü, güvenlik ve kalite gibi birçok avantajının yanısıra enerji tüketiminin düĢük olması nedeni ile de ön plana çıkmaktadır [17].…”

Section: Enerjġ Analġzġunclassified

Pişmiş Brokoli ve Karnabahar İçin Vakum Soğutma Enerji Analizi

Öztürk

2019

Düzce Üniversitesi Bilim Ve Teknoloji Dergisi

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ÖZETVakum soğutma özellikle gözenekli yapı ve yüzey alanının ağırlığına göre büyük olan gıda ürünlerinin soğutulmasında kullanılabilecek hızlı bir soğutma yöntemi olarak öne çıkmaktadır. Bu soğutma yöntemi kullanılarak; mantar, marul, ıspanak, brokoli gibi yapraksı sebzeler, ekmek ve kurabiye gibi fırın ürünleri, balık ve et gibi piĢirilmiĢ ürünler soğutulabilmektedir. Vakum soğutma hızlı bir soğutma sağladığı gibi, ürünün raf ömrünü artırmakta ve ürün kalitesinde olumlu katkılar sağlamaktadır. Bu çalıĢmada, piĢirilmiĢ brokoli ve karnabaharın soğutulması için vakum soğutma tekniğini uygulanmıĢtır. Vakum soğutmadan elde edilen sonuçlar ile geleneksel soğutmadan elde edilen sonuçlar karĢılaĢtırılmıĢtır. Ayrıca, bu çalıĢmada piĢmiĢ brokoli ve karnabahar için vakum soğutma enerjisi analizi çalıĢılmıĢtır. ÇalıĢmanın sonunda, piĢmiĢ brokoli ve karnabaharın vakum soğutma yöntemi ile geleneksel soğutmaya göre çok hızlı bir Ģekilde soğutulduğu görülmüĢtür. HaĢlanmıĢ brokoli ve karnabahar vakum soğutma ile sırası ile 21 ve 12 dakika içerisinde 5 C sıcaklığa soğurken, bu süre buzdolabında soğutmada brokoli ve karnabahar için 92 dakika ve 133 dakikayı bulmaktadır.ABSTRACT Vacuum cooling stands out as a rapid cooling method which can be used for cooling of food products which are larger weight of porous structure due to the surface area. Using this cooling method; leafy vegetables such as mushrooms, lettuce, spinach, broccoli, bakery products such as bread and cookies, fish and meat cooked products can be cooled. Vacuum cooling provides rapid cooling and increases the shelf life of the product and makes a positive contribution to product quality. In this study, vacuum cooling technique was applied for cooling cooked broccoli and cauliflower. The results obtained from vacuum cooling and the results obtained from conventional cooling were compared. In this study, energy analysis of vacuum cooling for cooked broccoli and cauliflower was studied. This study shows that the cooked broccoli and cauliflower can be cooled very rapidly using the vacuum cooling method.

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“…Cooling is regarded as an effective method to improve the shelf life of food with high moisture content (Ditta et al, 2022;Zhang et al, 2022). Vacuum cooling (VC) has the advantages of fast cooling speed (Zhu et al, 2019a), uniform cooling temperature (Dong et al, 2012;Ding et al, 2016), low operating cost and low failure rate (Yesil et al, 2017;Kongwong et al, 2019) which has been widely used in fast food (Zhu et al, 2019b), distribution centecr (Feng and Li, 2015), central kitchen (Ozturk and Hepbasli, 2017) and other industries (Feng et al, 2016). During vacuum cooling, food matrix is placed in a closed cooling oven where the vacuum degree is controlled by the vacuum pump.…”

Section: Introductionmentioning

confidence: 99%

Experimental investigation of the characteristic of vacuum spray cooling for tofu

Han

et al. 2023

Front. Food. Sci. Technol.

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The present study proposes a rapid cooling method based on vacuum spray cooling, and establishes an experimental system to study the cooling performance of this method by taking tofu as an example. In this study, the effects of vacuum spray cooling, vacuum cooling and immersion vacuum cooling on the cooling rate, water holding rate, PH, TPA and other properties of tofu were compared. The total cooling time of vacuum spray cooling (13.86 min) was shorter than that of immersion vacuum cooling (33.39 min) but longer than that of vacuum cooling (10.64 min) for a temperature decrease from 70°C to 4°C. For weight loss from 70°C to 4°C, vacuum spray cooling (2.96%) was significantly less than that of vacuum cooling (10.21%). The PH value after cooling has no significant difference, but the color difference and water holding capacity of the sample after vacuum spray cooling are obviously better. However, the textural properties of the sample cooled by vacuum spray cooling were close to (for elasticity and viscosity) and better (for hardness and chewiness) than those of immersion vacuum cooling. In addition, compared with the two cooling methods in terms of storage, vacuum spray cooling can effectively maintain the moisture content, water holding rate, PH, chromatism and TPA of tofu, thus extending the fresh-keeping period of tofu. The conclusions of this paper provide theoretical support for prolonging the preservation period of food and optimizing the cooling process.

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Experimental performance assessment of a vacuum cooling system through exergy analysis method

Cited by 16 publications

References 37 publications

An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling

An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling

Pişmiş Brokoli ve Karnabahar İçin Vakum Soğutma Enerji Analizi

Experimental investigation of the characteristic of vacuum spray cooling for tofu

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