Experimental investigation of performance of vacuum cooling for commercial large cooked meat joints
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat joints;Burfoot;International Journal of Food Science and Technology,1990
2. Effect of rapid and conventional cooling methods on the quality of cooked ham joints;Desmond;Meat Science,2000
3. Mathematical model of the vacuum cooling of liquids;Houska;Journal of Food Engineering,1996
4. Experimental study of vacuum cooling of cooked beef in soup;Houska;Journal of Food Engineering,2003
5. CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process;Hu;Journal of Food Engineering,2000
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