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VACUUM ›› 2020, Vol. 57 ›› Issue (2): 66-70.doi: 10.13385/j.cnki.vacuum.2020.02.13

• Vacuum Technology Application • Previous Articles     Next Articles

Effect of Cold Trap Temperature on Vacuum Cooling of Cooked Meat Products

DONG Yan-hong, ZOU Tong-hua, ZHANG Kun-sheng, WANG Wei, HUI Qing-ling   

  1. Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tanjin 300134, China
  • Received:2019-10-18 Online:2020-03-25 Published:2020-04-24

Abstract: Vacuum cooling technology has the advantages of fast cooling speed and low energy consumption, which has been used and developed rapidly in the food cold chain. In this paper, by changing the temperature of the cold trap and conducting the vacuum cooling experiment of cooked meat products, the effects of different cold trap temperatures on the cooling rate, mass change and vacuum chamber pressure were analyzed. The results show that different cold trap temperatures have different effects on the cooling rate, the quality changes before and after cooling, and the pressure in the vacuum chamber during the cooling process. In addition, it is not the lower the temperature of the cold trap, the better the cooling effect. The vacuum cooling process with the temperature of the cold trap at -15℃, -25℃, and -35℃ was compared. The optimum temperature value was -25℃, and minimum cooling time was 320s.

Key words: vacuum cooling, cold trap temperatures, cooling rate, mass change

CLC Number: 

  • TS205
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