EXPERIMENTAL ANALYSIS ON MOISTURE MOVEMENT CHARACTERISTICS DURING VACUUM COOLING OF COOKED MEAT
A study was conducted to investigate cooling characteristics, the variations of moisture content of cooked meat and evaporation rate of moisture. Experimental results showed that the cooling rate was higher at the beginning of the cooling. It took only about the first 4～5 min for the vacuum cooling to reduce the surface temperature of the cooked meat from 63 ℃ to 10 ℃. The average moisture content of cooked meat decreased from 71％ to 60.7％ during vacuum cooling. For evaporation rate during vacuum cooling, there were two periods: an accelerating period and a falling period. It can be concluded from theoretical analysis and experimental results that moisture movement of free water within cooked meat during vacuum cooling consists of two parts. One is free water migration within cooked meat caused by chemical potential; the other is water vapour movement produced by evaporation or ebullition caused by pressure drop.
T.X.JIN Z.Y.ZHENG H.X.CHEN Y.P.CUI
School of Mechanical & Electricity Engineering,Zhengzhou University of Light Industry,5 Dong Feng Ro Institute of New Technology, Guangdong Chigo Air-Conditioning Co., Ltd, Nanhai, 528244, China Institute of Refrigeration & Cryogenics, School of Energy and Power, Huazhong University of Science
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）