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Vacuum cooling of chicken breast cuts

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Vacuum cooling of chicken breast cuts

  1. 1. Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel Liisi Klein Food Technology EMÜ
  2. 2. Contents <ul><li>Introduction </li></ul><ul><li>Materials </li></ul><ul><li>Methods </li></ul><ul><li>Results </li></ul><ul><li>Conclusion </li></ul><ul><li>References </li></ul>
  3. 3. Introduction <ul><li>Among the new technologies for meat cooling, many studies have shown that the vacuum cooling technique presents superior cooling rates than other conventional methods such as slow air cooling, air blast cooling and water immersion </li></ul><ul><li>The vacuum cooling technique has been also used for cooling other kind of foods such as fruits, vegetables, ready meals and bakery products </li></ul>
  4. 4. Materials <ul><li>The samples used in the experiments were skinless chicken breasts </li></ul><ul><li>The pH of the meat </li></ul><ul><li>was measured at </li></ul><ul><li>three different </li></ul><ul><li>points using a </li></ul><ul><li>pH probe </li></ul>
  5. 5. Materials <ul><li>In the relationship between pressure, volume and temperature in a vacuum cooling operation, the thermodynamic process is assumed to take place in two phases </li></ul>
  6. 6. Methods <ul><li>Vapour cooking followed by vacuum cooling </li></ul><ul><li>Water immersion cooking followed by draining the cooking water and vacuum cooling </li></ul><ul><li>Water immersion cooking followed by vacuum cooling with the product immerse in the cooking water </li></ul>
  7. 7. Results <ul><li>The first two are similar in terms in terms of process time and global weight loss, in spite of using different cooking methods </li></ul><ul><li>The last one reduces drastically the weight loss at the cost of increasing the cooling time </li></ul>
  8. 8. Conclusion <ul><li>The study showed the feasibility of integrating cooking and vacuum cooling of chicken breast in the same vessel, aiming at avoiding product manipulation and reducing the processing time </li></ul><ul><li>The choice of the best process depends on the use of the cooked meat after cooling. </li></ul>
  9. 9. References <ul><li>http://www.coolmeat.eu/wp-content/uploads/2011/06/Integrated_cooking_and_vc_of_chicken_breast_cuts_in_a_single_vessel_2010-1.pdf </li></ul><ul><li>Journal of Food Engineering </li></ul><ul><li>” Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel“ </li></ul><ul><li>F.C. Schmidt, G.M.F. Aragão, J.B. Laurindo </li></ul>
  10. 10. Thank you for your attention!

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