VACUUM COOLING TECHNOLOGY FOR THE FOOD PROCESSING INDUSTRY

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KARBALAEE AGHAEE AFSANEH; SAEIDI RAHELEH

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Seminar Paper

Paper Information

Seminar: NATIONAL VACUUM CONFERENCE IRAN
Year:2012 | Issue:5

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Title

VACUUM COOLING TECHNOLOGY FOR THE FOOD PROCESSING INDUSTRY

Author(s)

KARBALAEE AGHAEE AFSANEH | SAEIDI RAHELEH

Keywords

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Abstract

VACUUM COOLING IS A RAPID EVAPORATIVE COOLING TECHNIQUE, WHICH CAN BE APPLIED TO SPECIC FOODS AND IN PARTICULAR VEGETABLES .INCREASED COMPETITIVENESS TOGETHER WITH GREATER CONCERNS ABOUT PRODUCT SAFETY AND QUALITY HAS ENCOURAGED SOME FOOD MANUFACTURERS TO USE VACUUM COOLING TECHNOLOGY .THE ADVANTAGES OF VACUUM COOLING INCLUDE SHORTER PROCESSING TIMES, CONSEQUEN TENERGY SAVINGS, IMPROVED PRODUCT SHELF LIFE, QUALITY AND SAFETY. RECENT RESEARCH HAS HIGHLIGHTED THE POSSIBLE APPLICATIONS OF VACUUM COOLING FOR COOLING MEAT AND BAKERY PRODUCTS, FRUITS AND VEGETABLES. IT IS CONCLUDED THAT WHILE VACUUM COOLING REMAINS A HIGHLY SPECIALIZED COOLING TECHNIQUE, WITH CONTINUING RESEARCH ITS APPLICATION MAY MAKE ITS USE IN THE FOOD AND VEGETABLE PROCESSING INDUSTRIES MORE COMPETITIVE AND WIDESPREAD. THIS PAPER FIRST DISCUSSES THE PRINCIPLES AND EQUIPMENT OF VACUUM COOLING AND CRITICALLY AND ANALYSES THE ADVANTAGES AND DISADVANTAGES OF THIS TECHNIQUE.

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APA: Copy

KARBALAEE AGHAEE, AFSANEH, & SAEIDI, RAHELEH. (2012). VACUUM COOLING TECHNOLOGY FOR THE FOOD PROCESSING INDUSTRY. NATIONAL VACUUM CONFERENCE IRAN. SID. https://sid.ir/paper/906967/en

Vancouver: Copy

KARBALAEE AGHAEE AFSANEH, SAEIDI RAHELEH. VACUUM COOLING TECHNOLOGY FOR THE FOOD PROCESSING INDUSTRY. 2012. Available from: https://sid.ir/paper/906967/en

IEEE: Copy

AFSANEH KARBALAEE AGHAEE, and RAHELEH SAEIDI, “VACUUM COOLING TECHNOLOGY FOR THE FOOD PROCESSING INDUSTRY,” presented at the NATIONAL VACUUM CONFERENCE IRAN. 2012, [Online]. Available: https://sid.ir/paper/906967/en

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