Abstract
ABSTRACT Good manufacturing practices in the food industries that process meat demand fast cooling after cooking. Vacuum cooling is a good alternative for this purpose, in spite of the weight loss associated with water evaporation. The influence of pressure drop on this weight loss was investigated for precooked chicken breast pieces. It was observed that lower evacuation rates reduced the weight losses during vacuum‐cooling experiments. A simple numerical simulation was able to predict weight losses of breast chicken, whose results agreed very well with experimental results, showing that it is possible to monitor indirectly the weight losses by means of time–temperature data. The chicken breast samples were cooled from about 90C to about 20C in no more than 10 min by applying vacuum. Therefore, vacuum cooling may be a good technique for the integration of the cooking and cooling processes and saving energy and processing time.
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