Mechanism of spillage and excessive boiling of water during vacuum cooling

Song, Xin; Liu, Baolin; Jaganathan, Ganesh K.; Chen, Lan

doi:10.1016/j.ijrefrig.2015.04.009

Cited by 14 publications

(7 citation statements)

References 32 publications

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“…Lots of bubbles appeared to serve the function of disturbance and take away the heat. Song et al (2015) studied the behaviour of bubbles during vacuum cooling and divided it into three stages: before boiling, boiling flow and slug flow. The behaviour of bubbles in IVC agreed with this conclusion.…”

Section: Cooling Timementioning

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: Cooling Timementioning

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

Self Cite

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“…If pressure drops drastically, there will be a large amount of vapor generated and staying in the chamber (if not evacuated immediately), which increases the vacuum pump load, prevents further pressure reduction, and negatively influences the cooling rate. An optimal volumetric displacement within a certain pressure range during IVC has been proposed to be an effective way to reduce violent spillage (Song and others ). The best volumetric displacement was suggested to be 0.0012 m 3 /s when the pressure was between 10000 and 2000 Pa (Song and others ).…”

Section: Principle and Processes Of Ivcmentioning

confidence: 99%

“…An optimal volumetric displacement within a certain pressure range during IVC has been proposed to be an effective way to reduce violent spillage (Song and others ). The best volumetric displacement was suggested to be 0.0012 m 3 /s when the pressure was between 10000 and 2000 Pa (Song and others ). As the principle of IVC is based on water evaporation, thermal conduction, and convection, the size of samples greatly influences the cooling rate of IVC (Drummond and Sun ).…”

Section: Principle and Processes Of Ivcmentioning

confidence: 99%

Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the Art

Feng

2015

Comp Rev Food Sci Food Safe

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In order to achieve a rapid cooling rate and to increase the industrial yield of the products without compromising their quality attributes, immersion vacuum-cooling (IVC) is now widely applied for cooling of both small and large food items. However, the lower cooling rate compared with vacuum-cooling has initiated numerous studies to improve this technique. Substantial efforts, such as combination of IVC with other cooling methods, using different initial water temperatures, or employment of agitation during IVC, have been made to optimize cooling parameters while also maintaining quality properties and complying with strict food safety requirements. This review presents and discusses the IVC evolution and recent developments directed at the ready-to-eat meat products industry. The principle of IVC and its applications are discussed first. Then future prospects and suggestions are covered, especially for the cooling of ready-to-eat meat products.

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“…The cooling is initiated when the second stage begins. In the last stage, the air flows into the chamber, and after that, pressure returns to surrounding pressure [13]. Vacuum cooling can extend shelf-life and improve the quality and safety of the product [11].…”

Section: Introductionmentioning

confidence: 99%

Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Dirapan

Boonyakiat²,

Poonlarp

2021

Horticulturae

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Poor and inconsistent quality is a major barrier to increasing produce consumption, and the lack of shelf-life after purchase is the quality issue at retail displays of produce. This research aimed to investigate and identify cooling techniques, namely vacuum cooling and package icing used in supply chains, and any resulting extension of broccoli shelf-life, maintenance of physicochemical quality, and delay in microbial growth at retail stores. Broccoli (Brassica oleracea var. italica cv. Montop) sustainably grown in the highlands of northern Thailand, Chiang Mai Province, under the Royal Project Foundation was experimented on vacuum cooling and package icing were selected to precool broccoli to 4 ± 1 °C. The effects of vacuum cooling using a final pressure of 0.6 kPa for 30 min and package icing using liner Styrofoam boxes (the best ratio of broccoli to crushed ice was 1:1 w/w) on physicochemical qualities, microbial growth, and shelf-life in simulated refrigerated retail displays were examined. The results illustrated that the shelf-life and quality of broccoli could be extended using both vacuum cooling and package icing. Both precooling techniques inhibited the yellowing of florets, provided high sensory scores, delayed microbial growth, and could be able to extend the shelf-life of broccoli. However, package icing offered greater potential for maintaining quality, especially retaining bioactive compounds, and extending shelf-life, thereby increasing the produce market window from 5 to 12 days at 8 ± 1 °C with 85% RH. Therefore, package icing was recommended in the supply chain for fresh broccoli cv. Montop grown in northern Thailand.

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Mechanism of spillage and excessive boiling of water during vacuum cooling

Cited by 14 publications

References 32 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

Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the Art

Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

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