FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
Meat Sci. 2013 Oct;95(2):425-32. doi: 10.1016/j.meatsci.2013.04.057. Epub 2013 Apr 29.
The effects of agitation (1002 rpm), different pressure reduction rates (60 and 100 mbar/min), as well as employing cold water with different initial temperatures (IWT: 7 and 20°C) on immersion vacuum cooling (IVC) of cooked pork hams were experimentally investigated. Final pork ham core temperature, cooling time, cooling loss, texture properties, colour and chemical composition were evaluated. The application for the first time of agitation during IVC substantially reduced the cooling time (47.39%) to 4.6°C, compared to IVC without agitation. For the different pressure drop rates, there was a trend that shorter IVC cooling times were achieved with lower cooling rate, although results were not statistically significant (P>0.05). For both IWTs tested, the same trend was observed: shorter cooling time and lower cooling loss were obtained under lower linear pressure drop rate of 60 mbar/min (not statistically significant, P>0.05). Compared to the reference cooling method (air blast cooling), IVC achieved higher cooling rates and better meat quality.
研究了搅拌（1002 rpm）、不同减压速率（60 和 100 mbar/min）以及采用不同初始温度的冷水（IWT：7 和 20°C）对烹饪猪火腿浸渍真空冷却（IVC）的影响。评估了最终猪火腿芯温度、冷却时间、冷却损失、质地特性、颜色和化学成分。首次在 IVC 中应用搅拌可将冷却时间（与无搅拌的 IVC 相比）缩短 47.39%，至 4.6°C。对于不同的压降率，虽然结果没有统计学意义（P>0.05），但冷却时间越短，冷却速率越低。对于两种测试的 IWT，观察到相同的趋势：在较低的线性压降率 60 mbar/min 下，冷却时间更短，冷却损失更低（没有统计学意义，P>0.05）。与参考冷却方法（空气喷射冷却）相比，IVC 实现了更高的冷却速率和更好的肉质。
