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Microbial analysis of meatballs cooled with vacuum and conventional cooling

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Abstract

Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy vegetables, mushroom, bakery, fishery, sauces, cooked food, meat and particulate foods. The aim of this study was to apply the vacuum cooling and the conventional cooling techniques for the cooling of the meatball and to show the vacuum pressure effect on the cooling time, the temperature decrease and microbial growth rate. The results of the vacuum cooling and the conventional cooling (cooling in the refrigerator) were compared with each other for different temperatures. The study shows that the conventional cooling was much slower than the vacuum cooling. Moreover, the microbial growth rate of the vacuum cooling was extremely low compared with the conventional cooling. Thus, the lowest microbial growth occurred at 0.7 kPa and the highest microbial growth was observed at 1.5 kPa for the vacuum cooling. The mass loss ratio for the conventional cooling and vacuum cooling was about 5 and 9% respectively.

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Acknowledgements

The authors are grateful to TUBITAK (Scientific and Technological Research Council of Turkey) for the financial support of the project entitled “Developing a Vacuum Cooling System and Application in the Food Industry” (Project Number: 106 M 262) and Pamukkale University in Turkey.

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Authors and Affiliations

  1. Department of Faculty of Gastronomy and Culinary Art, Tourism Faculty, Pamukkale University, Denizli, Turkey

    Hande Mutlu Ozturk

  2. Department of Mechanical Engineering, Engineering Faculty, Pamukkale University, Kinikli, 20070, Denizli, Turkey

    Harun Kemal Ozturk

  3. Solar Energy Institute, Ege University, İzmir, Turkey

    Gunnur Koçar

Authors
  1. Hande Mutlu Ozturk
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  2. Harun Kemal Ozturk
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  3. Gunnur Koçar
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Correspondence to Harun Kemal Ozturk.

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Ozturk, H.M., Ozturk, H.K. & Koçar, G. Microbial analysis of meatballs cooled with vacuum and conventional cooling. J Food Sci Technol 54, 2825–2832 (2017). https://doi.org/10.1007/s13197-017-2720-7

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  • DOI: https://doi.org/10.1007/s13197-017-2720-7

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