Table of Contents
Journal of Food Processing
Volume 2016, Article ID 8247085, 6 pages
Research Article

Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling

Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China

Received 30 October 2015; Revised 29 December 2015; Accepted 7 February 2016

Academic Editor: Xuetong Fan

Copyright © 2016 Xiao-yan Song et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [2 citations]

The following is the list of published articles that have cited the current article.

  • Zhi-Yu Guo, Xiao-Yan Song, Zuo Song, and Bao-Lin Liu, “An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling,” International Journal of Food Science & Technology, 2018. View at Publisher · View at Google Scholar
  • Zhiwei Zhu, Yi Geng, and Da-Wen Sun, “Effects of operation processes and conditions on enhancing performances of vacuum cooling of foods: A review,” Trends in Food Science & Technology, vol. 85, pp. 67–77, 2019. View at Publisher · View at Google Scholar