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Başlık: Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea l. var. botrytis cv. freemont): Part i. determination of precooling parameters
Yazarlar: Köksal, Nezihe
Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü.
0000-0002-1898-8390
Alibaş, İlknur
AAH-4263-2021
15050151200
Anahtar kelimeler: Cauliflower
Hydro cooling
Forced-air cooling
Vacuum cooling
Energy consumption
Weight loss
Cooked beef product
Finite-element method
Cooling methods
Heat-transfer
Injection level
Meat joints
Quality
Performance
Blast
Technology
Food science & technology
Botrytis
Brassica oleracea
Brassica oleracea var. botrytis
Yayın Tarihi: 2014
Yayıncı: Soc Brasileira Ciencia Tecnlogia Alimentos
Atıf: Alibaş, İ. ve Köksal, N. (2014). "Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea l. var. botrytis cv. freemont): Part i. determination of precooling parameters". Food Science and Technology, 34(4), 730-737.
Özet: The aim of the present study was to precool cauliflower using forced- air, vacuum and high and low flow hydro cooling methods. The weight of the precooled cauliflower heads (5000 +/- 5 g) was measured before they were placed in standard plastic crates. Cauliflower heads, whose initial temperature was 23.5 +/- 0.5 degrees C, were cooled until the temperature reached at 1 degrees C. During the precooling process, time- dependent temperature and energy consumption were measured, and during vacuum precooling, the decreasing pressure values were recorded, and a curve of time-dependent pressure decrease (vacuum) was built. The most suitable cooling method to precool cauliflower in terms of cooling time and energy consumption was vacuum, followed by the high and low flow hydro and forced-air precooling methods, respectively. The highest weight loss was observed in the vacuum precooling method, followed by the forced-air method. However, there was an increase in the weight of the cauliflower heads in the high and low flow hydro precooling method. The best colour and hardness values were found in the vacuum precooling method. Among all methods tested, the most suitable method to precool cauliflower in terms of cooling and quality parameters was the vacuum precooling method.
URI: https://doi.org/10.1590/1678-457X.6456
https://www.scielo.br/j/cta/a/DnkNjZ9yrqf7p3RtDhJPbhc/?format=pdf&lang=en
http://hdl.handle.net/11452/27198
ISSN: 0101-2061
1678-457X
Koleksiyonlarda Görünür:Web of Science

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