Abstract
Vacuum cooling has notable advantages including fast cooling rate, cleanness, and high energy efficiency. However, the weight loss of food after being vacuum cooled was unsatisfactory, especially for meat products. Immersion vacuum cooling can significantly reduce the weight loss of food compared with traditional vacuum cooling procedures, but the cooling rate is unacceptable. To overcome this problem, here, a novel vacuum cooler, bubbling vacuum cooler, was designed and evaluated for the small-size cubic cooked pork with a side length of 1.5 cm from about 60 to 4 °C. Experimental results indicated that bubbling vacuum cooling can reduce the weight loss (about − 2.3%) of food compared to both vacuum cooling (about 12.4%) and immersion vacuum cooling (about 0.5%) (P < 0.05). Further, bubbling vacuum cooling can cool the sample with a slightly more rapid cooling rate (0.10 °C/s) contrasted with immersion vacuum cooling (0.07 °C/s) (P > 0.05). For the chromatism value of sample, no significant difference was found between immersion vacuum cooling and bubbling vacuum cooling (P > 0.05). The textural property of sample cooled by bubbling vacuum cooling was close to (for hardness, elasticity, chewiness, and shear force, P > 0.05) and better (for cohesiveness, P < 0.05) than that of immersion vacuum cooling. Thus, our experiment demonstrated that cooked pork cooled by bubbling vacuum cooling has a lower weight loss rate and a more rapid cooling rate than that of immersion cooling.
Similar content being viewed by others
References
Anonymous. (2006). Guidance note 20: industrial processing of heat-chill foods. Dublin: Food Safety Authority of Ireland.
Cheng, H. P. (2006). Vacuum cooling combined with hydrocooling and vacuum drying on bamboo shoots (article). Applied Thermal Engineering, 26(17–18), 2168–2175. https://doi.org/10.1016/j.applthermaleng.2006.04.004.
Cheng, H. P., & Hsueh, C. F. (2007). Multi-stage vacuum cooling process of cabbage (article). Journal of Food Engineering, 79(1), 37–46. https://doi.org/10.1016/j.jfoodeng.2006.01.027.
Cheng, Q. F., & Sun, D. W. (2006a). Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling. International Journal of Food Science & Technology, 41(8), 938–945. https://doi.org/10.1111/j.1365-2621.2005.01148.x.
Cheng, Q. F., & Sun, D. W. (2006b). Improving the quality of pork ham by pulsed vacuum cooling in water (article). Journal of Food Process Engineering, 29(2), 119–133. https://doi.org/10.1111/j.1745-4530.2006.00052.x.
Dong, X. G., Chen, H., Liu, Y., Dai, R. T., & Li, X. M. (2012). Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork. Meat Science, 90(1), 199–203. https://doi.org/10.1016/j.meatsci.2011.07.002.
Feng, C., & Li, C. (2015). Immersion vacuum-cooling as a novel technique for cooling meat products: research advances and current state-of-the art (review). Comprehensive Reviews in Food Science and Food Safety, 14(6), 785–795. https://doi.org/10.1111/1541-4337.12157.
Feng, C. H., & Sun, D. W. (2014). Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology. International Journal of Food Science and Technology, 49(8), 1850–1858. https://doi.org/10.1111/ijfs.12494.
Feng, C. H., Drummond, L., Zhang, Z. H., Sun, D. W., & Wang, Q. J. (2012). Vacuum cooling of meat products: current state-of-the-art research advances. Critical Reviews in Food Science and Nutrition, 52(11), 1024–1038. https://doi.org/10.1080/10408398.2011.594186.
Feng, C. H., Drummond, L., Zhang, Z. H., & Sun, D. W. (2013). Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams. Meat Science, 95(2), 425–432. https://doi.org/10.1016/j.meatsci.2013.04.057.
Feng, C. H., Drummond, L., Zhang, Z. H., & Sun, D. W. (2014). Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing. LWT-Food Science and Technology, 59(1), 77–85. https://doi.org/10.1016/j.lwt.2014.04.035.
He, S. Y., Zhang, G. C., Yu, Y. Q., Li, R. G., & Yang, Q. R. (2013). Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne pathogens. International Journal of Refrigeration-Revue Internationale Du Froid, 36(8), 2387–2394. https://doi.org/10.1016/j.ijrefrig.2013.05.018.
Houska, M., Sun, D. W., Landfeld, A., & Zhang, Z. H. (2003). Experimental study of vacuum cooling of cooked beef in soup (article). Journal of Food Engineering, 59(2–3), 105–110. https://doi.org/10.1016/s0260-8774(02)00435-1.
Huber, E., Soares, L. P., Carciofi, B. A. M., Hense, H., & Laurindo, J. B. (2006). Vacuum cooling of cooked mussels (Perna perna). Food Science and Technology International, 12(1), 19–25. https://doi.org/10.1177/1082013206062387.
Kim, D., Yu, D., Jerng, D., Kim, M., & Ahn, H. (2015). Review of boiling heat transfer enhancement on micro/nanostructured surfaces (review). Experimental Thermal and Fluid Science, 66, 173–196. https://doi.org/10.1016/j.expthermflusci.2015.03.023.
Liu, E., Hu, X., & Liu, S. (2014). Theoretical simulation and experimental study on effect of vacuum pre-cooling for postharvest leaf lettuce. Journal of Food and Nutrition Research: Science and Education Publishing, 15(4), 907.
Mc Donald, K., & Sun, D. W. (2001). Pore size distribution and structure of a cooked beef product as affected by vacuum cooling. Journal of Food Process Engineering, 24(6), 381–403. https://doi.org/10.1111/j.1745-4530.2001.tb00550.x.
McDonald, K., & Sun, D. W. (2000). Vacuum cooling technology for the food processing industry: a review. Journal of Food Engineering, 45(2), 55–65. https://doi.org/10.1016/s0260-8774(00)00041-8.
Ozturk, H. M., & Ozturk, H. K. (2009). Effect of pressure on the vacuum cooling of iceberg lettuce. International Journal of Refrigeration-Revue Internationale Du Froid, 32(3), 402–410. https://doi.org/10.1016/j.ijrefrig.2008.09.009.
Schmidt, F., & Laurindo, J. (2014). Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling (article). Journal of Food Engineering, 128, 10–16. https://doi.org/10.1016/j.jfoodeng.2013.12.006.
Schmidt, F. C., Aragao, G. M. F., & Laurindo, J. B. (2010). Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel. Journal of Food Engineering, 100(2), 219–224. https://doi.org/10.1016/j.jfoodeng.2010.04.002.
Song, X. Y., & Liu, B. L. (2014). The optimization of volumetric displacement can uniformize the temperature distribution of heated ham during a vacuum cooling process. Food Science and Technology Research, 20(1), 43–49. https://doi.org/10.3136/fstr.20.43.
Song, X., Liu, B., Jaganathan, G., & Chen, L. (2015). Mechanism of spillage and excessive boiling of water during vacuum cooling (article). International Journal of Refrigeration-Revue Internationale Du Froid, 56, 37–42. https://doi.org/10.1016/j.ijrefrig.2015.04.009.
USDA. (1999). Performance standards for the production of certain meat and poultry products. Washington, D.C.: Office of Federal Register, National Archives and Records Administration.
Funding
This work was supported by The National Key Research and Development Program of China (Grant No. 2017YFD0400404).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Song, Xy., Guo, Zy., Liu, Bl. et al. Evaluation of Bubbling Vacuum Cooling for the Small-Size Cooked Pork. Food Bioprocess Technol 11, 845–852 (2018). https://doi.org/10.1007/s11947-018-2058-9
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-018-2058-9