Table of Contents Author Guidelines Submit a Manuscript
Mathematical Problems in Engineering
Volume 2014, Article ID 613028, 8 pages
http://dx.doi.org/10.1155/2014/613028
Research Article

Heat and Mass Transfer of Vacuum Cooling for Porous Foods-Parameter Sensitivity Analysis

1School of Mechanical Engineering and Automation, Northeastern University, Shenyang 110004, China
2School of Mechanical Engineering, Shenyang University, Shenyang 110044, China

Received 25 May 2014; Accepted 4 July 2014; Published 17 July 2014

Academic Editor: Jun Liu

Copyright © 2014 Zhijun Zhang 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.

Linked References

  1. C. Feng, L. Drummond, Z. Zhang, D. Sun, and Q. Wang, “Vacuum cooling of meat products: current state-of-the-art research advances,” Critical Reviews in Food Science and Nutrition, vol. 52, no. 11, pp. 1024–1038, 2012. View at Publisher · View at Google Scholar · View at Scopus
  2. D. Sun and L. Zheng, “Vacuum cooling technology for the agri-food industry: past, present and future,” Journal of Food Engineering, vol. 77, no. 2, pp. 203–214, 2006. View at Publisher · View at Google Scholar · View at Scopus
  3. L. Zheng and D.-W. Sun, “Vacuum cooling for the food industry—a review of recent research advances,” Trends in Food Science & Technology, vol. 15, no. 12, pp. 555–568, 2004. View at Publisher · View at Google Scholar · View at Scopus
  4. K. McDonald and D. Sun, “Vacuum cooling technology for the food processing industry: a review,” Journal of Food Engineering, vol. 45, no. 2, pp. 55–65, 2000. View at Publisher · View at Google Scholar · View at Scopus
  5. C. Cogné, P. U. Nguyen, J. L. Lanoisellé, E. van Hecke, and D. Clausse, “Modeling heat and mass transfer during vacuum freezing of puree droplet,” International Journal of Refrigeration, vol. 36, no. 4, pp. 1319–1326, 2013. View at Publisher · View at Google Scholar · View at Scopus
  6. T. Jin, G. Li, Y. Gong, Y. Lu, and Y. Shi, “Modeling evaporation-boiling phenomena during vacuum cooling of cooked meat,” Intelligent Automation and Soft Computing, vol. 16, no. 6, pp. 1119–1133, 2010. View at Google Scholar · View at Scopus
  7. T. X. Jin and L. Xu, “Development and validation of moisture movement model for vacuum cooling of cooked meat,” Journal of Food Engineering, vol. 75, no. 3, pp. 333–339, 2006. View at Publisher · View at Google Scholar · View at Scopus
  8. T. X. Jin and L. Xu, “Numerical study on the performance of vacuum cooler and evaporation-boiling phenomena during vacuum cooling of cooked meat,” Energy Conversion and Management, vol. 47, no. 13-14, pp. 1830–1842, 2006. View at Publisher · View at Google Scholar · View at Scopus
  9. D. W. Sun and L. J. Wang, “Development of a mathematical model for vacuum cooling of cooked meats,” Journal of Food Engineering, vol. 77, no. 3, pp. 379–385, 2006. View at Publisher · View at Google Scholar · View at Scopus
  10. L. J. Wang and D. W. Sun, “Numerical analysis of the three–dimensional mass and heat transfer with inner moisture evaporation in porous cooked meat joints during vacuum cooling,” Transactions of the ASAE, vol. 46, no. 1, pp. 107–115, 2003. View at Publisher · View at Google Scholar
  11. D. Sun and Z. Hu, “CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process,” International Journal of Refrigeration, vol. 26, no. 1, pp. 19–27, 2003. View at Publisher · View at Google Scholar · View at Scopus
  12. Z. H. Hu and D. W. Sun, “Corrigendum to “CFD predicting the effects of various parameters on core temperature and weight loss profiles of cooked meat during vacuum cooling”: [Comput. Electron. Agric. 34 (2002) 111–127],” Computers and Electronics in Agriculture, vol. 39, no. 3, p. 255, 2003. View at Publisher · View at Google Scholar
  13. L. Wang and D. Sun, “Modelling vacuum cooling process of cooked meat—part 2: mass and heat transfer of cooked meat under vacuum pressure,” International Journal of Refrigeration, vol. 25, no. 7, pp. 862–871, 2002. View at Publisher · View at Google Scholar · View at Scopus
  14. L. J. Wang and D. W. Sun, “Modelling vacuum cooling process of cooked meat—part 1: analysis of vacuum cooling system,” International Journal of Refrigeration, vol. 25, no. 7, pp. 854–861, 2002. View at Google Scholar
  15. M. Dostal and K. Petera, “Vacuum cooling of liquids: mathematical model,” Journal of Food Engineering, vol. 61, no. 4, pp. 533–539, 2004. View at Publisher · View at Google Scholar · View at Scopus
  16. S. Y. He and Y. F. Li, “Theoretical simulation of vacuum cooling of spherical foods,” Applied Thermal Engineering, vol. 23, no. 12, pp. 1489–1501, 2003. View at Publisher · View at Google Scholar · View at Scopus
  17. X. Y. Song and B. L. Liu, “The optimization of volumetric displacement can uniformize the temperature distribution of heated ham during a vacuum cooling process,” Food Science and Technology Research, vol. 20, no. 1, pp. 43–49, 2014. View at Publisher · View at Google Scholar
  18. F. C. Schmidt and J. B. Laurindo, “Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling,” Journal of Food Engineering, vol. 128, pp. 10–16, 2014. View at Publisher · View at Google Scholar
  19. F. C. Schmidt, G. M. F. Aragão, and J. B. Laurindo, “Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel,” Journal of Food Engineering, vol. 100, no. 2, pp. 219–224, 2010. View at Publisher · View at Google Scholar · View at Scopus
  20. Z. Zhang, L. Drummond, and D. Sun, “Vacuum cooling in bulk of beef pieces of different sizes and shape—evaluation and comparison to conventional cooling methods,” Journal of Food Engineering, vol. 116, no. 2, pp. 581–587, 2013. View at Publisher · View at Google Scholar · View at Scopus
  21. L. Drummond and D. W. Sun, “Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates,” Innovative Food Science & Emerging Technologies, vol. 16, pp. 205–210, 2012. View at Publisher · View at Google Scholar · View at Scopus
  22. L. Drummond, D. Sun, C. T. Vila, and A. G. M. Scannell, “Application of immersion vacuum cooling to water-cooked beef joints: quality and safety assessment,” LWT: Food Science and Technology, vol. 42, no. 1, pp. 332–337, 2009. View at Publisher · View at Google Scholar · View at Scopus
  23. L. Drummond and D. Sun, “Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints—a finite difference model,” Meat Science, vol. 80, no. 3, pp. 885–891, 2008. View at Publisher · View at Google Scholar · View at Scopus
  24. L. G. G. Rodrigues, D. Cavalheiro, F. C. Schmidt, and J. B. Laurindo, “Possibilities for integrating cooking and vacuum cooling of potatoes in the same vessel,” Journal of Food Processing and Preservation, vol. 37, pp. 846–854, 2013. View at Publisher · View at Google Scholar · View at Scopus
  25. S. Y. He, G. C. Zhang, Y. Q. Yu, R. G. Li, and Q. R. Yang, “Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne pathogens,” International Journal of Refrigeration, vol. 36, no. 8, pp. 2387–2394, 2013. View at Publisher · View at Google Scholar
  26. C. Feng, L. Drummond, Z. Zhang, and D. Sun, “Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams,” Meat Science, vol. 95, no. 2, pp. 425–432, 2013. View at Publisher · View at Google Scholar · View at Scopus
  27. X. Dong, H. Chen, Y. Liu, R. Dai, and X. Li, “Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork,” Meat Science, vol. 90, no. 1, pp. 199–203, 2012. View at Publisher · View at Google Scholar · View at Scopus
  28. D. Cavalheiro, F. C. Schmidt, L. G. G. Rodrigues, C. Siga, F. Leitempergher, and J. B. Laurindo, “Processing of Perna Perna mussels using integrated process of cooking and vacuum cooling,” Journal of Food Process Engineering, vol. 36, no. 2, pp. 192–201, 2013. View at Publisher · View at Google Scholar · View at Scopus
  29. L. G. G. Rodrigues, D. Cavalheiro, F. C. Schmidt, and J. B. Laurindo, “Integration of cooking and vacuum cooling of carrots in a same vessel,” Ciencia e Tecnologia de Alimentos, vol. 32, no. 1, pp. 187–195, 2012. View at Publisher · View at Google Scholar · View at Scopus
  30. X. Y. Song, W. S. Wang, C. Zhang, Q. Ma, and Y. F. Li, “Postharvest physiochemical responses of cut rose (Rosa hybrida L.) to antitranspirant and vacuum cooling,” Philippine Agricultural Scientist, vol. 94, no. 4, p. 368, 2011. View at Google Scholar
  31. H. M. Ozturk and H. K. Ozturk, “Effect of pressure on the vacuum cooling of iceberg lettuce,” International Journal of Refrigeration, vol. 32, no. 3, pp. 395–403, 2009. View at Publisher · View at Google Scholar · View at Scopus
  32. H. Mutlu Ozturk, H. K. Ozturk, and G. Kocar, “Comparison of vacuum cooling with conventional cooling for purslane,” International Journal of Food Engineering, vol. 7, no. 6, 2011. View at Publisher · View at Google Scholar · View at Scopus
  33. S. Y. He and Y. Li, “Experimental study and process parameters analysis on the vacuum cooling of iceberg lettuce,” Energy Conversion and Management, vol. 49, no. 10, pp. 2720–2726, 2008. View at Publisher · View at Google Scholar · View at Scopus