Schmidt F C, Silva A C C, Zanoelo E, Laurindo J B
1Department of Chemical Engineering, Federal University of Paraná, DEQ/UFPR, Curitiba, PR 81531-980 Brazil.
2Department of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, Florianópolis, SC 88040-900 Brazil.
J Food Sci Technol. 2018 Jun;55(6):2288-2297. doi: 10.1007/s13197-018-3146-6. Epub 2018 May 2.
The aim of this study was to compare the vacuum and air cooling of cooked chicken breast samples arranged in stacks with one, two and three layers (1 kg per layer). The cooling rate obtained with vacuum cooling was approximately three times faster than that of air cooling. Moreover, a more homogeneous cooling was obtained with vacuum cooling, with similar temperature reductions for samples at different positions of the stack. On the other hand, vacuum cooling led to mass losses of 11-12%, while air cooling led to losses of 7-8%. The counts of mesophiles and psychrophiles of the vacuum-cooled samples were lower than those observed for air-cooled samples after ten days of product storage. Thus, the results presented in this work illustrate the potential benefits and disadvantages of the vacuum cooling technique as compared to the air cooling, especially for the processing of small meat cuts.
本研究的目的是比较堆叠成一层、两层和三层（每层1千克）的熟鸡胸肉样品的真空冷却和空气冷却情况。真空冷却获得的冷却速率比空气冷却快约三倍。此外，真空冷却能实现更均匀的冷却，堆叠不同位置的样品温度降低相似。另一方面，真空冷却导致质量损失11 - 12%，而空气冷却导致损失7 - 8%。产品储存十天后，真空冷却样品的嗜温菌和嗜冷菌数量低于空气冷却样品。因此，本研究结果说明了真空冷却技术与空气冷却相比的潜在优缺点，特别是在处理小块肉类时。
