Microbial analysis of meatballs cooled with vacuum and conventional cooling

Abstract

Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy vegetables, mushroom, bakery, fishery, sauces, cooked food, meat and particulate foods. The aim of this study was to apply the vacuum cooling and the conventional cooling techniques for the cooling of the meatball and to show the vacuum pressure effect on the cooling time, the temperature decrease and microbial growth rate. The results of the vacuum cooling and the conventional cooling (cooling in the refrigerator) were compared with each other for different temperatures. The study shows that the conventional cooling was much slower than the vacuum cooling. Moreover, the microbial growth rate of the vacuum cooling was extremely low compared with the conventional cooling. Thus, the lowest microbial growth occurred at 0.7 kPa and the highest microbial growth was observed at 1.5 kPa for the vacuum cooling. The mass loss ratio for the conventional cooling and vacuum cooling was about 5 and 9% respectively.

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

“…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.…”

“…The process of bubbles generating from the bottom and then moving to the surface will strengthen the convection and allowed the water and pork to move rather than motionless during the stage of “before boiling” and “slug flows”. The temperature difference also exits between the surface and the centre of the meat (Song & Liu, ; Ozturk et al ., ). The lower temperature of the meat surface will help to the convective within meat.…”

“…BVC had a smaller weight loss than traditional cooling methods (5%). The weight loss in the vacuum cooling is due to the evaporation of water and is related to the final pressure (Ozturk et al ., ). Although the moisture will be supplemented by the surrounding water, the cooling process still inevitably has a weight loss due to the fact that the cooling requires evaporation of the water to carry away the heat.…”

Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life

“…In addition, the vacuum cooling of cooked meat and the comparison with other cooling methods has been extensively reported. Ozturk, Ozturk, and Koçar () inspected the microbial growth rate of meatballs cooled by vacuum cooling and conventional cooling, respectively. Feng, Sun, Martín, and Zhang () observed that cooked sausages operated by immersion vacuum cooling in cold water can achieve a longer shelf life than immersion vacuum cooling in hot water and commercial cooling.…”

Pişmiş Brokoli ve Karnabahar İçin Vakum Soğutma Enerji Analizi

“…Soğutma çok hızlı bir Ģekilde gerçekleĢtiği için de ürün içerisinde mikrobiyal geliĢmeler yavaĢlamakta bu nedenle de ürünün raf ömrü artmaktadır. Geleneksel soğutma yöntemleriyle karĢılaĢtırıldığında, vakum soğutma mantar soğutma süresini önemli ölçüde azaltabilir ve mikrobiyal büyüme oranını düĢürebilir [2].…”