کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665926 | 464343 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling
ترجمه فارسی عنوان
استراتژی های جایگزین برای کاهش وزن کاهش فیدر پخته مرغ تحت خلاء خنک کننده
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کلمات کلیدی
خنک کننده سینه مرغ، خنک کننده خلاء غوطه وری، اشباع خلاء،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
In this paper, two processing strategies were evaluated aiming to reduce/compensate the weight loss of chicken breast fillets subjected to cooking and vacuum cooling: immersion cooking followed by pulsed immersed vacuum cooling (ICk-PIVC); and a new approach that incorporates a vacuum impregnation stage to the immersion cooking followed by vacuum cooling (ICk-VC-VI). Both strategies were compared to processes of cooking followed by vacuum cooling (ICk-VC), and cooking followed by cold-chamber cooling (ICk-CC). The ICk-PIVC led to smaller global weight loss and cooling time (22.9%, 61Â min) as compared with the ICk-CC (25.3%, 82Â min) and to a cooling weight loss 76% lower than that observed to ICk-VC at the cost of a cooling time 54% larger. In contrast, the ICk-VC-VI permitted to obtain products with global weight loss (25.4%) and mechanical properties that are similar to those of fillets subjected to ICk-CC, while avoiding the larger cooling times of the ICk-PIVC.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 128, May 2014, Pages 10-16
Journal: Journal of Food Engineering - Volume 128, May 2014, Pages 10-16
نویسندگان
Franciny C. Schmidt, João B. Laurindo,