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Ajani CK, Zhu Z, Sun DW. Shrinkage during vacuum cooling of porous foods: Conjugate mechanistic modelling and experimental validation. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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2
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Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks. Foods 2022; 11:foods11244063. [PMID: 36553805 PMCID: PMC9777754 DOI: 10.3390/foods11244063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling loss rate, color, texture, moisture status, and microstructure of chicken drumsticks. The cooling rate at 5% salt ion concentration was the fastest and most similar to the conventional vacuum cooling method, which can reduce the central temperature of drumsticks from 75 to 25 °C in 15 min. Immersion vacuum cooling did not cause weight loss and the 5% salt ion concentration was the best for weight maintenance, which can increase the weight of drumsticks by 2.3%. The L* and b* values first decreased and then increased with increasing salt ion concentrations, but not significantly. Hardness gradually decreased, whereas the low-field nuclear magnetic data showed that the transverse relaxation time of free water (T22) in the drumsticks increased from 200.01 ms to 237.79 ms with increasing salt ion concentrations. Scanning electron microscopy images revealed irregular and smaller pores between the muscle fibers with increasing salt ion concentrations. The 5% salt ion concentration in the immersion solution during vacuum cooling was optimal as it increased the cooling rate and improved the edible quality without cooling loss. Thus, adjusting the salt ion concentration of the immersion solution is a feasible way to improve economic benefits and quality characteristics of meat products.
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Dai B, Kan A, Li F, Gao J, Yi B, Cao D. A cross-regional thermo-hydro transport model for vacuum pre-cooling. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Dai B, Kan A, Yi B. An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ajani CK, Zhu Z, Sun DW. Microstructural Classification and Reconstruction of the Computational Geometry of Steamed Bread Using Descriptor-Based Approach. Transp Porous Media 2022. [DOI: 10.1007/s11242-022-01796-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Abstract
Microstructures affect the properties of food products; accurate and relatively less complex microstructural representations are thus needed for modelling of transport phenomena during food processing. Hence, the present study aimed at developing computational microstructures of steamed bread using descriptor-based approach. Relevant information was extracted from the scanning electron microscope (SEM) images of the steamed bread and evaluated using seven classifiers. For the automatic classification and using all descriptors, bagged trees ensembles (BTE) had the highest accuracy of 98.40%, while Gaussian Naïve Bayes was the least with 92.10% accuracy. In the “step forward” analysis, five descriptors had higher classification accuracy (98.80%) than all descriptors, implying that increase in descriptors might or might not increase classification accuracy. Microstructural validation revealed that the ellipse fitting method with a p value of 0.7984 for the area was found to be superior to the Voronoi method with a corresponding p value of 1.4554 × 10−5, confirming that the ellipse developed microstructure was more suitable for microscale modelling of transport phenomena in steamed bread.
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Song X, Luan Y, Wang Y, Song Z, Liu B. Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoyan Song
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Yuchen Luan
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Yao Wang
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Zuo Song
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Baolin Liu
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
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Feng CH, Wang W, Makino Y, García-Martín JF, Alvarez-Mateos P, Song XY. Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Effects of operation processes and conditions on enhancing performances of vacuum cooling of foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.12.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Zhu Z, Li Y, Sun DW, Wang HW. Developments of mathematical models for simulating vacuum cooling processes for food products - a review. Crit Rev Food Sci Nutr 2018; 59:715-727. [PMID: 29993271 DOI: 10.1080/10408398.2018.1490696] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Vacuum cooling is a rapid cooling method widely used in cooling some food products. Simulating the vacuum cooling process with mathematical models helps to acquire a more intuitive understanding and optimize the whole cooling process. However, there is no review summarizing the mathematical models of vacuum cooling. In this review, heat and mass transfer process during vacuum cooling, types of mathematical models for vacuum cooling, and numerical methods including finite difference method, finite element method and finite volume method used for process simulation are introduced in details. The food products used in numerical simulation study of vacuum cooling generally include liquid food, vegetables and cooked meat. The ranges of application of various numerical methods are also discussed. Moreover, heat and mass transfer coefficients have a great influence on the accuracy of the model, and are generally provided by the literature. The investigations presented in this review invariably demonstrate that mathematical modeling can provide good prediction of key information of vacuum cooling process, and has a great potential to improve vacuum cooling process in the food industry. However, more efforts are still needed to realize the industrial translation of laboratory results.
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Affiliation(s)
- Zhiwei Zhu
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center , Guangzhou , China
| | - Ying Li
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center , Guangzhou , China
| | - Da-Wen Sun
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center , Guangzhou , China.,d Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre , University College Dublin, National University of Ireland , Dublin , Ireland
| | - Hsiao-Wen Wang
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center , Guangzhou , China
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Kinetics of vacuum and air cooling of chicken breasts arranged in stacks. Journal of Food Science and Technology 2018; 55:2288-2297. [PMID: 29892129 DOI: 10.1007/s13197-018-3146-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2018] [Accepted: 04/02/2018] [Indexed: 10/17/2022]
Abstract
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.
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Ozturk HM, Ozturk HK, Koçar G. Microbial analysis of meatballs cooled with vacuum and conventional cooling. Journal of Food Science and Technology 2017; 54:2825-2832. [PMID: 28928522 DOI: 10.1007/s13197-017-2720-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/02/2017] [Accepted: 05/23/2017] [Indexed: 10/19/2022]
Abstract
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.
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Affiliation(s)
- Hande Mutlu Ozturk
- Department of Faculty of Gastronomy and Culinary Art, Tourism Faculty, Pamukkale University, Denizli, Turkey
| | - Harun Kemal Ozturk
- Department of Mechanical Engineering, Engineering Faculty, Pamukkale University, Kinikli, 20070 Denizli, Turkey
| | - Gunnur Koçar
- Solar Energy Institute, Ege University, İzmir, Turkey
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12
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Feng CH, Li C. Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12157] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao-Hui Feng
- College of Food Science; Sichuan Agricultural Univ; Yucheng District Ya'an 625014 Sichuan China
| | - Cheng Li
- College of Food Science; Sichuan Agricultural Univ; Yucheng District Ya'an 625014 Sichuan China
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Feng CH, Drummond L, Zhang ZH, Sun DW. Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.035] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Feng CH, Drummond L, Sun DW. Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12603] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao-Hui Feng
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Liana Drummond
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Da-Wen Sun
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
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15
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Feng CH, Sun DW. Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12494] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chao-Hui Feng
- FRCFT; School of Biosystem Engineering; Agriculture and Food Science Center; University College Dublin; Belfield Dublin 4 Ireland
| | - Da-Wen Sun
- FRCFT; School of Biosystem Engineering; Agriculture and Food Science Center; University College Dublin; Belfield Dublin 4 Ireland
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Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams. Meat Sci 2013; 95:425-32. [DOI: 10.1016/j.meatsci.2013.04.057] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2013] [Revised: 04/16/2013] [Accepted: 04/17/2013] [Indexed: 11/17/2022]
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