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

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dc.contributor.authorKöksal, Nezihe
dc.contributor.buuauthorAlibaş, İlknur
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0002-1898-8390tr_TR
dc.contributor.researcheridAAH-4263-2021tr_TR
dc.contributor.scopusid15050151200tr_TR
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.en_US
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.en_US
dc.identifier.endpage737tr_TR
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-84923913797tr_TR
dc.identifier.startpage730tr_TR
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.volume34tr_TR
dc.identifier.wos000348704200013tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnlogia Alimentosen_US
dc.relation.collaborationYurt içitr_TR
dc.relation.journalFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCaulifloweren_US
dc.subjectHydro coolingen_US
dc.subjectForced-air coolingen_US
dc.subjectVacuum coolingen_US
dc.subjectEnergy consumptionen_US
dc.subjectWeight lossen_US
dc.subjectCooked beef producten_US
dc.subjectFinite-element methoden_US
dc.subjectCooling methodsen_US
dc.subjectHeat-transferen_US
dc.subjectInjection levelen_US
dc.subjectMeat jointsen_US
dc.subjectQualityen_US
dc.subjectPerformanceen_US
dc.subjectBlasten_US
dc.subjectTechnologyen_US
dc.subjectFood science & technologyen_US
dc.subjectBotrytisen_US
dc.subjectBrassica oleraceaen_US
dc.subjectBrassica oleracea var. botrytisen_US
dc.subject.scopusPrecooling; Meat; Sausage Casingsen_US
dc.subject.wosFood science & technologyen_US
dc.titleForced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea l. var. botrytis cv. freemont): Part i. determination of precooling parametersen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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