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dc.contributor.authorKenny, Tony*
dc.contributor.authorDesmond, Eoin*
dc.contributor.authorWard, Patrick*
dc.contributor.authorSun, Da-Wen*
dc.date.accessioned2012-09-05T15:45:10Z
dc.date.available2012-09-05T15:45:10Z
dc.date.issued2002-02
dc.identifier.citationRapid cooling of cooked meat joints. The National Food Centre Research Report No. 49. Tony Kenny et al. Dublin; Teagasc, 2002. ISBN 1841702773en_GB
dc.identifier.isbn1841702773
dc.identifier.urihttp://hdl.handle.net/11019/134
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractConventional 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 chillingen_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 49
dc.subjectMeat processingen_GB
dc.subjectMeat technologyen_GB
dc.subjectVacuum coolingen_GB
dc.subjectRapid chillingen_GB
dc.titleRapid cooling of cooked meat jointsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4555
refterms.dateFOA2018-01-12T07:29:59Z


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