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Title: | Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea l. var. botrytis cv. freemont): Part i. determination of precooling parameters |
Authors: | Köksal, Nezihe Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü. 0000-0002-1898-8390 Alibaş, İlknur AAH-4263-2021 15050151200 |
Keywords: | Cauliflower Hydro cooling Forced-air cooling Vacuum cooling Energy consumption Weight loss Cooked beef product Finite-element method Cooling methods Heat-transfer Injection level Meat joints Quality Performance Blast Technology Food science & technology Botrytis Brassica oleracea Brassica oleracea var. botrytis |
Issue Date: | 2014 |
Publisher: | Soc Brasileira Ciencia Tecnlogia Alimentos |
Citation: | Alibaş, İ. ve Köksal, N. (2014). "Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea l. var. botrytis cv. freemont): Part i. determination of precooling parameters". Food Science and Technology, 34(4), 730-737. |
Abstract: | The aim of the present study was to precool cauliflower using forced- air, vacuum and high and low flow hydro cooling methods. The weight of the precooled cauliflower heads (5000 +/- 5 g) was measured before they were placed in standard plastic crates. Cauliflower heads, whose initial temperature was 23.5 +/- 0.5 degrees C, were cooled until the temperature reached at 1 degrees C. During the precooling process, time- dependent temperature and energy consumption were measured, and during vacuum precooling, the decreasing pressure values were recorded, and a curve of time-dependent pressure decrease (vacuum) was built. The most suitable cooling method to precool cauliflower in terms of cooling time and energy consumption was vacuum, followed by the high and low flow hydro and forced-air precooling methods, respectively. The highest weight loss was observed in the vacuum precooling method, followed by the forced-air method. However, there was an increase in the weight of the cauliflower heads in the high and low flow hydro precooling method. The best colour and hardness values were found in the vacuum precooling method. Among all methods tested, the most suitable method to precool cauliflower in terms of cooling and quality parameters was the vacuum precooling method. |
URI: | https://doi.org/10.1590/1678-457X.6456 https://www.scielo.br/j/cta/a/DnkNjZ9yrqf7p3RtDhJPbhc/?format=pdf&lang=en http://hdl.handle.net/11452/27198 |
ISSN: | 0101-2061 1678-457X |
Appears in Collections: | Web of Science |
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File | Description | Size | Format | |
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Alibaş_Köksal_2014.pdf | 1.74 MB | Adobe PDF | View/Open |
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