Home > III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT > INVESTIGATION OF EFFECTS OF OPERATION PARAMETERS ON COOLING TIME AND WEIGHT LOSS DURING VACUUM COOLING OF COOKED RICE AND COOKED DICED BEEF IN TRAY

Articles

INVESTIGATION OF EFFECTS OF OPERATION PARAMETERS ON COOLING TIME AND WEIGHT LOSS DURING VACUUM COOLING OF COOKED RICE AND COOKED DICED BEEF IN TRAY

Article number

674_65

Pages

505 – 509

Language

English

Abstract

The cooling times and weight losses for vacuum cooling of beef and rice under different operation conditions are predicted, using validated numerical programmes.
The cooling times for both the rice and beef are reduced if higher pumping speed or lower final pressure is used.
Weight losses of both foodstuffs are higher due to higher pumping speed or lower final pressure.
On the other hand, it is found that more foodstuffs, especially more rice causes longer cooling time.
The increase of weight also increases the weight loss of rice but decreases the loss of beef.
The different operation conditions give more effect on the cooling time for rice than for the beef.
The change of weight loss for the rice and beef under the operation conditions are very small, and they are less than 0.9% and 0.1%, respectively.

Publication

III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT

Authors

Z. Zhang, D.-W. Sun

Keywords

vacuum cooling, rice, beef, cooling time, weight loss.

Full text

https://doi.org/10.17660/ActaHortic.2005.674.65

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