Vacuum cooling technology for the agri-food industry: Past, present and future

Journal of Food Engineering

Volumn 77, Issue 2, 2006, Pages 203-214

  Sun, Da Wen ^a   Zheng, Liyun ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Air blast chilling; Bakery; Beef joints; Chilling; Cooked meat; Cooling rate; Cut flower; Food quality; Food safety; Ham; Lettuce; Mathematical modelling; Mushroom; Rapid cooling; Ready meals; Refrigeration; Simulation; Vacuum cooling; Vegetables; Water immersion chilling; Weight loss

Indexed keywords

AGRICULTURE; COMPUTATIONAL FLUID DYNAMICS; EVAPORATION; FINITE ELEMENT METHOD; FOOD PRODUCTS; MATHEMATICAL MODELS;

AIR BLAST CHILLING; RAPID COOLING; VACUUM COOLING; WATER IMMERSION CHILLING;

VACUUM CLEANERS;

EVAPORATION; FINITE ELEMENT ANALYSIS; FOOD; MATHEMATICAL MODELS; VACUUM CLEANERS;

BASIDIOMYCOTA; SCOMBRIDAE GEN. SP.;

EID: 33744971642     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.023     Document Type: Review

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