Vacuum cooling of cooked mussels (perna perna)

Food Science and Technology International

Volumn 12, Issue 1, 2006, Pages 19-25

  Huber, E ^a   Soares, L P ^a   Carciofi, B A M ^a   Hense, H ^a   Laurindo, J B ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Mussels; Vacuum cooling; Weight loss

Indexed keywords

COMPUTER SIMULATION; COOLING; HEAT TREATMENT; MEATS; MICROORGANISMS; STEAM; TEMPERATURE;

INDUSTRIAL PROCESSING; MICROBIAL CONTAMINATION; MUSSELS (PERNA PERNA); VACUUM COOLING; WEIGHT LOSS;

FOOD PRODUCTS;

PERNA PERNA;

EID: 33645744733     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206062387     Document Type: Article

References (30)

1. Afonso M.R.A. (2000). Resfriamento a v·cuo em alfaces (Lactuca sativaL.), MSc. Thesis, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas.
2. Artès F. and Martínez J.A. (1996). Influence of packaging treatments on the keeping quality of 'Salinas' lettuce. Lebensmittel - Wissenschaft und - Technologie 29: 664 - 668.
3. Cortez L.A.B., Neves Filho L.C. and Cardoso J.L. (2000). An·lise econùmica preliminar de uma unidade de resfriamento a v·cuo de alface. Horticultura Brasileira18 (3): 232-238.
4. Desmond E.M., Kenny T.A. and Ward P. (2002). The effect of injection level and cooling method on the quality of cooked ham joints. Meat Science 60: 271 - 277.
5. Desmond E.M., Kenny T.A., Ward P. and Sun D.-W. (2000). Effect of rapid and conventional cooling methods on the quality of cooked ham joints. Meat Science 56: 271 - 277.
6. Dost·l M. and Petera K. (2002). Vacuum cooling of liquids. Paper presented at 15th International Congress of Chemical and Process Engineering, Prague, Czech Republic.
7. Dost·l M., Kyhos K., Houska M. and GrÈe R. (1999). Vacuum cooling of solid foods. Czech Journal of Food Sciences 17 (3). 103 - 112.
8. FAO (2002). Tabla de composición de alimentos da America Latina. VA: Food and Agriculture Organization of the United Nations. http://www.rlc.fao.org/bases/alimento/, accessed September 2003.
9. Houska M., Sun D.-W., Landfeld, A. and Zhang Z. (2003). Experimental study of vacuum cooling of cooked beef in soup. Journal of Food Engineering 59: 105 - 110.
10. Houska M., Podloucky S., Zitny R., GrÈe R., Sest·k J., Dost·l M. and Burfoot D. (1996). Mathematical model of the vacuum cooling of liquids. Journal of Food Engineering 29: 339 - 348.
11. Instituto de Planejamento e Economia Agrícola de Santa Catarina (2002). Síntese Anual da Agricultura de Santa Catarina 2001-2002. Brasil: Florianópolis, pp. 135-137.
12. Landfeld A., Houska M., Kyhos K. and Jiang-Qibin. (2002). Mass transfer experiments on vacuum cooling of selected pre-cooked solid foods. Journal of Food Engineering 52: 207 - 210.
13. McDonald K. and Sun D.-W. (2001a). The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling. Journal of Food Engineering 47: 175 - 183.
14. McDonald, K. and Sun D.-W. (2001b). Effect of evacuation rate on the vacuum cooling process of a cooked beef product. Journal of Food Engineering 48: 195 - 202.
15. McDonald K. and Sun D.-W. (2000). Vacuum cooling technology for the food processing industry: a review. Journal of Food Engineering 45: 55 - 65.
16. McDonald K., Sun D.-W. and Kenny T. (2000). Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling. Lebensmittel - Wissenschaft und Technologie 33: 21 - 29.
17. McDonald K., Sun D.-W. and Lyng J.G. (2002). Effect of vacuum cooling on the thermophysical properties of a cooked beef product. Journal of Food Engineering 52: 167 - 176.
18. Martínez J.A. and Artès F. (1999). Effect of packaging treatments and vacuum-cooling on quality of winter harvested iceberg lettuce. Food Research International 32: 621 - 627.
19. Rennie T.J., Vigneault C., Raghavan G.S.V. and DeEll J.R. (2001). Effects of pressure reduction rate on vacuum cooled lettuce quality during storage. Canadian Biosystems Engineering 43: 3.39 - 3.43.
20. Sanders D.C. (2001). Lettuce production. Horticulture Information Leaflet, 11. NC: State University, USA.
21. Secretaria de Saúde do México (1989). Programa Mexicano de Sanidad de Moluscos Bivalvos - Aspectos sanitarios de la cosecha, processamiento y distribuición de moluscos bivalvos, 2: manual de operación. Mexico, DF: Secretaria de Saúde do México.
22. Self K.P., Nute G.R., Burfoot D. and Moncrieff C.B. (1990). Effect of pressure cooking and pressure rate change during cooling in vacuum on chicken breast quality and yield. Journal of Food Science 55: 1531 - 1535, 1551-1551.
23. Singh R.P. and Heldman D.R. (2001). Introduction to Food Engineering, 3rd edn. London: Academic Press.
24. Sun D.-W. and Hu Z. (2002). CFD predicting the effects of various parameters on core temperature and weight loss profiles of cooked meat during vacuum cooling. Computers and Electronics in Agriculture 34: 111 - 127.
25. Sun D.-W. and Hu Z. (2003). CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process. International Journal of Refrigeration 26: 19 - 27.
26. Sun D.-W. and Wang L. (2000). Heat transfer characteristics of cooked meats using different cooling methods. International Journal of Refrigeration 23: 508 - 516.
27. Wang L. and Sun D.-W. (2001). Rapid cooling of porous and moisture foods by using vacuum cooling technology. Trends in Food Science and Technology 12: 174 - 184.
28. Wang L. and Sun D.-W. (2002a). Modeling vacuum cooling processes of cooked meat - part 1: analysis of vacuum cooling system. International Journal of Refrigeration 25: 854 - 861.
29. Wang L. and Sun D-W. (2002b). Modeling vacuum cooling processes of cooked meat - part 2: mass and heat transfer of cooked meat under vacuum pressure. International Journal of Refrigeration 25: 862 - 871.
30. Wood P.C. (1979). Manual de higiene de los mariscos. Zaragoza: Editorial Acribia.