Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing

LWT

Volumn 59, Issue 1, 2014, Pages 77-85

  Feng, Chao Hui ^a   Drummond, Liana ^a   Zhang, Zhi Hang ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Agitation; Artificial casing; Immersion vacuum cooling; Natural casing; Pressure reduction rate

Indexed keywords

COOLING; DROPS; MEATS; VACUUM APPLICATIONS;

AGITATION; ARTIFICIAL CASING; COOLING TIME; DIFFERENT PRESSURES; IMMERSION VACUUM COOLING; NATURAL CASING; PRESSURE REDUCTION; PRESSURE REDUCTION RATE; REDUCTION RATE; VACUUM COOLING;

PRESSURE DROP;

EID: 84903790085     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.035     Document Type: Article

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