Ozturk Hande Mutlu, Ozturk Harun Kemal, Koçar Gunnur
Department of Faculty of Gastronomy and Culinary Art, Tourism Faculty, Pamukkale University, Denizli, Turkey.
Department of Mechanical Engineering, Engineering Faculty, Pamukkale University, Kinikli, 20070 Denizli, Turkey.
J Food Sci Technol. 2017 Aug;54(9):2825-2832. doi: 10.1007/s13197-017-2720-7. Epub 2017 Jun 14.
Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy vegetables, mushroom, bakery, fishery, sauces, cooked food, meat and particulate foods. The aim of this study was to apply the vacuum cooling and the conventional cooling techniques for the cooling of the meatball and to show the vacuum pressure effect on the cooling time, the temperature decrease and microbial growth rate. The results of the vacuum cooling and the conventional cooling (cooling in the refrigerator) were compared with each other for different temperatures. The study shows that the conventional cooling was much slower than the vacuum cooling. Moreover, the microbial growth rate of the vacuum cooling was extremely low compared with the conventional cooling. Thus, the lowest microbial growth occurred at 0.7 kPa and the highest microbial growth was observed at 1.5 kPa for the vacuum cooling. The mass loss ratio for the conventional cooling and vacuum cooling was about 5 and 9% respectively.
真空冷却是一种快速蒸发冷却技术，可用于叶菜类蔬菜、蘑菇、烘焙食品、渔业产品、酱汁、熟食、肉类和颗粒状食品的预冷。本研究的目的是应用真空冷却和传统冷却技术对肉丸进行冷却，并展示真空压力对冷却时间、温度降低和微生物生长速率的影响。针对不同温度，将真空冷却和传统冷却（在冰箱中冷却）的结果进行了相互比较。研究表明，传统冷却比真空冷却慢得多。此外，与传统冷却相比，真空冷却的微生物生长速率极低。因此，对于真空冷却，微生物生长最低发生在0.7 kPa，最高微生物生长在1.5 kPa时观察到。传统冷却和真空冷却的质量损失率分别约为5%和9%。
