Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel

Journal of Food Engineering

Volumn 100, Issue 2, 2010, Pages 219-224

  Schmidt, F C ^a   Aragao G M F ^a   Laurindo, J B ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Cooking; Cooling; Integration; Meat; Processes; Vacuum

Indexed keywords

CHICKEN BREAST; COOKING; COOLING TIME; INTEGRATED PROCESS; PROCESSES; PROCESSING TIME; VACUUM COOLING; WATER IMMERSION; WEIGHT LOSS;

VACUUM; VACUUM APPLICATIONS; VACUUM TECHNOLOGY; WATER VAPOR;

COOLING;

COLUMBA;

EID: 77955918644     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.002     Document Type: Article

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