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International Journal of Food Properties Volume 9, 2006 - Issue 2
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Original Articles

Determination of Mass Transfer Coefficients During the Vacuum Cooling of Pre-Cooked Meat Cuts

E. Huber Departamento de Engenharia Química e Engenharia de Alimentos, Centro Tecnológico, Universidade Federal de Santa Catarina, Florianópolis, SC, Brasil
&
J.B. Laurindo Departamento de Engenharia Química e Engenharia de Alimentos, Centro Tecnológico, Universidade Federal de Santa Catarina, Florianópolis, SC, BrasilCorrespondence[email protected]
Pages 287-298 | Received 09 Mar 2005, Accepted 24 Jul 2005, Published online: 06 Feb 2007

Citations (10)

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Read on this site (1)

Chaohui Feng, Liana Drummond, Zhihang Zhang, Da-Wen Sun & Qijun Wang. (2012) Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances. Critical Reviews in Food Science and Nutrition 52:11, pages 1024-1038.
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Articles from other publishers (9)

Hande Mutlu Ozturk. (2021) Energy and exergy analyses of vacuum cooling as experimental assessment: case study for boiled cauliflower (Brassica Oleracea Var). Journal of Thermal Analysis and Calorimetry 145:3, pages 1335-1352.
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Hande Mutlu Ozturk, Harun Kemal Ozturk & Gunnur Koçar. (2017) Microbial analysis of meatballs cooled with vacuum and conventional cooling. Journal of Food Science and Technology 54:9, pages 2825-2832.
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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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Liana Drummond, Liyun Zheng & Da-Wen Sun. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing 477 494 .
L.G.G. RODRIGUES, D. CAVALHEIRO, F.C. SCHMIDT & J.B. LAURINDO. (2013) POSSIBILITIES FOR INTEGRATING COOKING AND VACUUM COOLING OF POTATOES IN THE SAME VESSEL. Journal of Food Processing and Preservation 37:5, pages 846-854.
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Liana Drummond & Da-Wen Sun. (2012) Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates. Innovative Food Science & Emerging Technologies 16, pages 205-210.
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Luiz Gustavo Gonçalves Rodrigues, Darlene Cavalheiro, Franciny Campos Schmidt & João Borges Laurindo. (2012) Integration of cooking and vacuum cooling of carrots in a same vessel. Food Science and Technology 32:1, pages 187-195.
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Xiaoguang Dong, Hui Chen, Yi Liu, Ruitong Dai & Xingmin Li. (2012) Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork. Meat Science 90:1, pages 199-203.
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F.C. Schmidt, G.M.F. Aragão & J.B. Laurindo. (2010) Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel. Journal of Food Engineering 100:2, pages 219-224.
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