T-Stor >
Food Programme >
Food Chemistry & Technology >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/134

Title: Rapid cooling of cooked meat joints
Authors: Kenny, Tony
Desmond, Eoin
Ward, Patrick
Sun, Da-Wen
Keywords: Meat processing
Meat technology
Vacuum cooling
Rapid chilling
Issue Date: Feb-2002
Publisher: Teagasc
Citation: Rapid cooling of cooked meat joints. The National Food Centre Research Report No. 49. Tony Kenny et al. Dublin; Teagasc, 2002. ISBN 1841702773
Series/Report no.: The National Food Centre Research Report;No. 49
Abstract: Conventional cooling by air-blast or even by immersion in liquid is unlikely to achieve recommended cooling rates when dealing with joints weighing 5kg or more because meat has a low thermal conductivity. The objective was to investigate vacuum cooling as a technique for rapid chilling of cooked meat joints. In vacuum cooling, the food is enclosed in a chamber and reduction of the pressure to about 7 mbar causes evaporation of water from the surface of the food and from cavities in the food. The energy required to evaporate the water is extracted from the food, resulting in rapid chilling
Description: End of Project Report
URI: http://hdl.handle.net/11019/134
ISBN: 1841702773
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

Files in This Item:

File Description SizeFormat
Report 49.pdf348.54 kBAdobe PDFView/Open

This item is protected by original copyright

View Statistics

Items in T-Stor are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! Teagasc - The Agriculture and Food Development Authority  2012  - Feedback