Publication:
Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea l. var. botrytis cv. freemont): Part i. determination of precooling parameters

dc.contributor.authorKöksal, Nezihe
dc.contributor.buuauthorAlibaş, İlknur
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentBiyosistem Mühendisliği Bölümü
dc.contributor.orcid0000-0002-1898-8390
dc.contributor.researcheridAAH-4263-2021
dc.contributor.scopusid15050151200
dc.date.accessioned2022-06-16T12:01:21Z
dc.date.available2022-06-16T12:01:21Z
dc.date.issued2014
dc.description.abstractThe 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.
dc.identifier.citationAlibaş, 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.
dc.identifier.endpage737
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84923913797
dc.identifier.startpage730
dc.identifier.urihttps://doi.org/10.1590/1678-457X.6456
dc.identifier.urihttps://www.scielo.br/j/cta/a/DnkNjZ9yrqf7p3RtDhJPbhc/?format=pdf&lang=en
dc.identifier.urihttp://hdl.handle.net/11452/27198
dc.identifier.volume34
dc.identifier.wos000348704200013
dc.indexed.scopusScopus
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnlogia Alimentos
dc.relation.collaborationYurt içi
dc.relation.journalFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCauliflower
dc.subjectHydro cooling
dc.subjectForced-air cooling
dc.subjectVacuum cooling
dc.subjectEnergy consumption
dc.subjectWeight loss
dc.subjectCooked beef product
dc.subjectFinite-element method
dc.subjectCooling methods
dc.subjectHeat-transfer
dc.subjectInjection level
dc.subjectMeat joints
dc.subjectQuality
dc.subjectPerformance
dc.subjectBlast
dc.subjectTechnology
dc.subjectFood science & technology
dc.subjectBotrytis
dc.subjectBrassica oleracea
dc.subjectBrassica oleracea var. botrytis
dc.subject.scopusPrecooling; Meat; Sausage Casings
dc.subject.wosFood science & technology
dc.titleForced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea l. var. botrytis cv. freemont): Part i. determination of precooling parameters
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Biyosistem Mühendisliği Bölümü
local.indexed.atWOS
local.indexed.atScopus

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Alibaş_Köksal_2014.pdf
Size:
1.7 MB
Format:
Adobe Portable Document Format
Description:

License bundle

Now showing 1 - 1 of 1
Placeholder
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description: