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Document IIF

Comparaison expérimentale des diverses méthodes de refroidissement des grandes coupes de viande cuites.

Experimental comparison of cooling commercial large cooked meat joints by various methods.

Auteurs : SUN D. W., WANG L.

Résumé

Four cooling methods, i.e. slow air, air blast, water immersion and vacuum cooling were used to cool commercial large cooked meat joints with a weight of more than 5 kg from an initial temperature of around 74 °C to a final temperature of 10 °C. The experimental results showed that the total cooling time for vacuum cooling was less than 2 h, compared with over 5, 7 and 9 h for water immersion, air blast and slow air cooling, respectively. However, vacuum cooling resulted in a greater weight loss of about 10% of the weight before cooling, in comparison with 6-7% for slow air and air-blast cooling. The results given here are just an example of extensive cooling experiments carried out in the FRCFT Group.

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Détails

  • Titre original : Experimental comparison of cooling commercial large cooked meat joints by various methods.
  • Identifiant de la fiche : 2004-2381
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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