Vacuum cooling of foods in pieces
1994
Gree, R. | Dostal, M. | Houska, M. (Vyzkumny Ustav Potravinarsky, Prague (Czech Republic))
The objective of the present paper is to investigate the use of vacuum cooling method for foods in pieces. Following foods were examined: potatoes, carrot, horse sausage, smoked pork. The samples were in shape of cylinders and prisms. Weighing determined mass of sample before heating, after heating, and after vacuum cooling. Heating consisted in these methods: traditional cooking of samples in water (10 minutes), cooking of samples in water in microwave oven (10; 7; 5; 2 minutes). Temperatures T2 (beginning of cooling), T3 (end of cooling) were determined from time course of temperatures. The quality of foods with high water content is not mostly changed by vacuum cooling. Meat products showed the drying out of surface layers, but the quality was maintained in the other parts. These foods should be cooled simultaneously with water cooling.
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