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Critical Reviews in Food Science and Nutrition Volume 52, 2012 - Issue 11
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Original Articles

Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances

Chaohui Feng Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin, Ireland
,
Liana Drummond Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin, Ireland
,
Zhihang Zhang Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin, Ireland
,
Da-Wen Sun Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin, Ireland
&
Qijun Wang College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Pages 1024-1038 | Received 08 May 2011, Accepted 01 Jun 2011, Published online: 24 Jul 2012

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Zhiwei Zhu, Ying Li, Da-Wen Sun & Hsiao-Wen Wang. (2019) Developments of mathematical models for simulating vacuum cooling processes for food products – a review. Critical Reviews in Food Science and Nutrition 59:5, pages 715-727.
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Articles from other publishers (37)

Christian James & Stephen J. James. 2024. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 236 246 .
Di Zhou, Rui Song, Guofu Yi, Qingli Han, Huazhen Cai, Yawei Zhang & Yuxia Zhu. (2022) Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks. Foods 11:24, pages 4063.
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Sasongko Aji Wibowo, Anang Lastriyanto, Vincentia Veni Vera, Bambang Susilo, Sumardi Hadi Sumarlan, La Choviya Hawa & Elok Zubaidah. (2022) Analisis Mutu Madu setelah Proses Pasteurisasi dan Pendinginan Cepat. Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 10:2, pages 203-212.
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Bin Dai, Ankang Kan, Fuliang Li, Jiandou Gao, Bo Yi & Dan Cao. (2022) A cross-regional thermo-hydro transport model for vacuum pre-cooling. Journal of Food Engineering 329, pages 111066.
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Ajay Rawat, Patnarin Benyathiar, Ferhan Ozadali & Dharmendra K. Mishra. (2022) Novel rapid cooling system design and modeling for continuous flow food processing systems. LWT 165, pages 113752.
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Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2022) In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads. Food Chemistry 381, pages 132211.
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Hao Fu, Rui Zhao, Wenjun Long & Wenlong Cheng. (2022) Study on cooling performance of rapid cooling system based on vacuum spray flash evaporation. Applied Thermal Engineering 201, pages 117751.
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Pimonphat Dirapan, Danai Boonyakiat & Pichaya Poonlarp. (2021) Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing. Horticulturae 7:11, pages 506.
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Zipei Huang, Ankang Kan, Jiaxi Lu, Fuliang Li & Tongzhou Wang. (2021) Numerical simulation and experimental study of heat and mass transfer in cylinder-like vegetables during vacuum cooling. Innovative Food Science & Emerging Technologies 68, pages 102607.
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Hande Özge Güler Dal, Oguz Gursoy & Yusuf Yilmaz. (2021) Use of ultrasound as a pre-treatment for vacuum cooling process of cooked broiler breasts. Ultrasonics Sonochemistry 70, pages 105349.
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Daniel I. Onwude, Guangnan Chen, Nnanna Eke-emezie, Abraham Kabutey, Alfadhl Yahya Khaled & Barbara Sturm. (2020) Recent Advances in Reducing Food Losses in the Supply Chain of Fresh Agricultural Produce. Processes 8:11, pages 1431.
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Zhiwei Zhu, Ying Li & Da‐Wen Sun. (2020) Effects of initial temperatures on vacuum film cooling and vacuum spray cooling on apple juice and milk. Journal of Food Processing and Preservation 44:7.
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Ruirui Yuan, Guishan Liu, Jianguo He, Chao Ma, Lijuan Cheng, Naiyun Fan, Jingjing Ban, Yue Li & Yourui Sun. (2020) Determination of metmyoglobin in cooked tan mutton using Vis/NIR hyperspectral imaging system. Journal of Food Science 85:5, pages 1403-1410.
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Eugene Vorobiev & Nikolai LebovkaEugene Vorobiev & Nikolai Lebovka. 2020. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy 179 207 .
A. C. C. Silva & F. C. Schmidt. (2019) Vacuum Freezing of Coffee Extract Under Different Process Conditions. Food and Bioprocess Technology 12:10, pages 1683-1695.
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Chao-Hui Feng, Wei Wang, Yoshio Makino, Juan Francisco García-Martín, Paloma Alvarez-Mateos & Xiao-Yan Song. (2019) 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. Journal of Food Engineering 257, pages 34-43.
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Zhiwei Zhu, Yi Geng & Da-Wen Sun. (2019) Effects of operation processes and conditions on enhancing performances of vacuum cooling of foods: A review. Trends in Food Science & Technology 85, pages 67-77.
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Ubaid ur Rahman, Amna Sahar, Anum Ishaq, Rana Muhammad Aadil, Tahir Zahoor & Muhammad Haseeb Ahmad. (2018) Advanced meat preservation methods: A mini review. Journal of Food Safety 38:4, pages e12467.
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F. C. Schmidt, A. C. C. Silva, E. Zanoelo & J. B. Laurindo. (2018) Kinetics of vacuum and air cooling of chicken breasts arranged in stacks. Journal of Food Science and Technology 55:6, pages 2288-2297.
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Xiao-yan Song, Zhi-yu Guo, Bao-lin Liu & Ganesh K. Jaganathan. (2018) Evaluation of Bubbling Vacuum Cooling for the Small-Size Cooked Pork. Food and Bioprocess Technology 11:4, pages 845-852.
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Chao-Hui Feng, Yao-Wen Liu, Yoshio Makino, Juan Francisco García Martín & Enda Cummins. (2017) Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storage. International Journal of Food Science & Technology 52:8, pages 1777-1788.
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Chao-Hui Feng, Juan Francisco García Martín, Cheng Li, Bao-Lin Liu, Xiao-Yan Song, Qing-Li Dong, Wei Wang & Yong Yang. (2016) Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage. International Journal of Food Science & Technology 51:10, pages 2270-2279.
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Oleksii Parniakov, Olivier Bals, Nikolai Lebovka & Eugene Vorobiev. (2016) Pulsed electric field assisted vacuum freeze-drying of apple tissue. Innovative Food Science & Emerging Technologies 35, pages 52-57.
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Xiao-yan Song, Bao-lin Liu & Ganesh K. Jaganathan. (2016) Mathematical simulation on the surface temperature variation of fresh-cut leafy vegetable during vacuum cooling. International Journal of Refrigeration 65, pages 228-237.
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Xiao-yan Song, Bao-lin Liu & Ganesh K. Jaganathan. (2016) Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling . Journal of Food Processing 2016, pages 1-6.
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Alaa El-Din A. Bekhit & Shahin Roohinejad. 2016. Reference Module in Food Science. Reference Module in Food Science.
Chao-Hui Feng & Cheng Li. (2015) Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art. Comprehensive Reviews in Food Science and Food Safety 14:6, pages 785-795.
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Xiao-yan Song, Bao-lin Liu, Ganesh K. Jaganathan & Lan Chen. (2015) Mechanism of spillage and excessive boiling of water during vacuum cooling. International Journal of Refrigeration 56, pages 37-42.
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Chao-Hui Feng, Liana Drummond & Da-Wen Sun. (2014) Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods. International Journal of Food Science & Technology 49:12, pages 2659-2667.
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Chao-Hui Feng, Liana Drummond, Zhi-Hang Zhang & Da-Wen Sun. (2014) Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing. LWT - Food Science and Technology 59:1, pages 77-85.
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Chao-Hui Feng, Liana Drummond, Da-Wen Sun & Zhi-Hang Zhang. (2014) Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology. LWT - Food Science and Technology 58:2, pages 427-438.
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Chao-Hui Feng & Da-Wen Sun. (2014) Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology. International Journal of Food Science & Technology 49:8, pages 1850-1858.
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Xiao-yan Song & Bao-lin Liu. (2014) The Optimization of Volumetric Displacement Can Uniformize the Temperature Distribution of Heated Ham during a Vacuum Cooling Process. Food Science and Technology Research 20:1, pages 43-49.
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Zhijun Zhang, Yuekai Zhang, Tianyi Su, Wenhui Zhang, Lili Zhao & Xun Li. (2014) Heat and Mass Transfer of Vacuum Cooling for Porous Foods-Parameter Sensitivity Analysis. Mathematical Problems in Engineering 2014, pages 1-8.
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Liana Drummond, Liyun Zheng & Da-Wen Sun. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing 477 494 .
Chao-Hui Feng, Da-Wen Sun, Juan Francisco García Martín & Zhi-Hang Zhang. (2013) Effects of different cooling methods on shelf-life of cooked jumbo plain sausages. LWT - Food Science and Technology 54:2, pages 426-433.
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Chao-Hui Feng, Liana Drummond, Zhi-Hang Zhang & Da-Wen Sun. (2013) Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams. Meat Science 95:2, pages 425-432.
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