THE EFFECTS OF VACUUM COOLING ON SOME PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SHORTENED CAKE

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MALMIR M.; GHIASSI TARZI B.; ASADI GH.; MIRSAEEDGHAZI H.; DELKHOSH B.

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Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:4 (52) Page(s): 79-88

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Title

THE EFFECTS OF VACUUM COOLING ON SOME PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SHORTENED CAKE

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Keywords

AIR COOLINGQ2

COOLING TIMEQ2

CAKEQ2

HARDNESSQ2

VACUUM COOLINGQ2

WEIGHT LOSSQ1

Abstract

Introduction: In the bakery industry, it is required to cool the product as soon as possible after the product is taken out of the oven and prior to packaging in order to avoid vapour condensation inside the wrapping. The object of this study is the design of VACUUM COOLING system and to compare the effects of different cooling methods on some physico-chemical and microbiological properties of shortened CAKE.Materials and Methods: After baking the products were allowed to cool down by different methods namely still AIR COOLING (24oC), forced AIR COOLING (air velocity was 1.5 m/s) and VACUUM COOLING (40 mbar). The cooling process ended when the center temperature of the samples reached the temperature of 30oC. COOLING TIME, mass loss, HARDNESS, moisture content, water activity and sensory quality were investigated after cooling.Results: The results showed that the WEIGHT LOSS of 4.58% was obtained concerned with shortest COOLING TIME of 94 seconds for VACUUM COOLING in comparison to AIR COOLING and forced AIR COOLING CAKEs (p<0.01). Crumb of VACUUM COOLING CAKEs was harder with lower moisture content, water activity and microbial spoilage (p<0.01). The results did not show significant differences in water activity and HARDNESS of crumb between AIR COOLING and forced AIR COOLING CAKEs. Sensory evaluation indicated lower moisture content for vaccum cooling CAKEs as compared to other cooling methods, but there were not significant differences (p>0.05) between overall acceptability of the CAKE samples.Conclusion: VACUUM COOLING has provided and demonstrated benefits, regarding the shortening of COOLING TIME and minimization of microbial growth. It is expected that its application will become more competitive and widespread in the future.

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APA: Copy

MALMIR, M., GHIASSI TARZI, B., ASADI, GH., MIRSAEEDGHAZI, H., & DELKHOSH, B.. (2016). THE EFFECTS OF VACUUM COOLING ON SOME PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SHORTENED CAKE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(4 (52)), 79-88. SID. https://sid.ir/paper/143420/en

Vancouver: Copy

MALMIR M., GHIASSI TARZI B., ASADI GH., MIRSAEEDGHAZI H., DELKHOSH B.. THE EFFECTS OF VACUUM COOLING ON SOME PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SHORTENED CAKE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(4 (52)):79-88. Available from: https://sid.ir/paper/143420/en

IEEE: Copy

M. MALMIR, B. GHIASSI TARZI, GH. ASADI, H. MIRSAEEDGHAZI, and B. DELKHOSH, “THE EFFECTS OF VACUUM COOLING ON SOME PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SHORTENED CAKE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 4 (52), pp. 79–88, 2016, [Online]. Available: https://sid.ir/paper/143420/en

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