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Comparison of Vacuum Cooling with Conventional Cooling for Purslane
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Hande Mutlu Ozturk
Published/Copyright:
December 6, 2011
Vacuum cooling technology is a proven technology widely applied on precooling of leafy vegetables, mushrooms, baked goods, fish, sauces, cooked foods, and particulate foods. Vacuum cooling is known as a rapid evaporative cooling technique for moist and porous products. Vacuum cooling has some advantages, such as shortened processing time, extended product shelf life, and improved product quality and safety. The aim of this paper is to apply the vacuum cooling technique to the cooling of purslane and show the pressure effect (for 0.7 kPa, 1 kPa, 1.5 kPa) on the cooling time and temperature decrease. Another purpose of this article is to compare conventional cooling (cooling by refrigerator) with vacuum cooling. It has been seen that purslane can be cooled much more rapidly and efficiently with vacuum cooling than with conventional cooling.
Published Online: 2011-12-6
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- Production of Gallic Acid by Immobilized Aspergillus niger Using Polyurethane Foam as Solid Support
- Comparison of Vacuum Cooling with Conventional Cooling for Purslane
- Adsorption Isotherms for Red Onion Slices Using Empirical and Neural Network Models
- Low Temperature Drying With Air Dehumidified by Zeolite for Food Products: Energy Efficiency Aspect Analysis
- Performance of Artificial Neural Network for Predicting Fermentation Characteristics in Biosurfactant Production by Bacillus subtilis ATCC 6633 using Sugar Cane Molasses
- Optimized Neural Network for Instant Coffee Classification through an Electronic Nose
- Optimization of Extraction of D-pinitol and Phenolics from Cultivated and Wild Types of Carob Pods Using Response Surface Methodology
- Mechanical Damage to Pinto Bean Seeds as Affected by Moisture Content, Impact Velocity and Seed Orientation
- Gel Properties of Ribbonfish (Trichiurus haumela) Surimi Gels with Soybean Dietary Fiber Induced by High Pressure and Heating
- Correlating the Data on the Mechanical Damage to Mung Bean Seeds under Impact Loading
- Numerical Simulation of Experimental Freezing Process of Ground Meat Cylinders
- Mathematical Modelling of the Heat Transfer and Microbial Inactivation During a Meat Pet Food Sterilization in Retortable Pouches
- Evaluation of Boundary Conditions for CFD Simulation of Liquid Food Thermal Process in Glass Bottles
- Shorter Communication
- Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate
- Using the Mitschka-Briggs-Steffe Method for Evaluation of Cactus Pear Concentrated Pulps Rheological Behavior
