Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/23746
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dc.contributor.authorÖztürk, Hande Mutlu-
dc.contributor.authorÖztürk, Harun Kemal-
dc.contributor.authorKocar, G-
dc.date.accessioned2019-08-20T06:55:41Z
dc.date.available2019-08-20T06:55:41Z
dc.date.issued2017-
dc.identifier.issn0022-1155-
dc.identifier.urihttps://hdl.handle.net/11499/23746-
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2720-7-
dc.description.abstractVacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy vegetables, mushroom, bakery, fishery, sauces, cooked food, meat and particulate foods. The aim of this study was to apply the vacuum cooling and the conventional cooling techniques for the cooling of the meatball and to show the vacuum pressure effect on the cooling time, the temperature decrease and microbial growth rate. The results of the vacuum cooling and the conventional cooling (cooling in the refrigerator) were compared with each other for different temperatures. The study shows that the conventional cooling was much slower than the vacuum cooling. Moreover, the microbial growth rate of the vacuum cooling was extremely low compared with the conventional cooling. Thus, the lowest microbial growth occurred at 0.7 kPa and the highest microbial growth was observed at 1.5 kPa for the vacuum cooling. The mass loss ratio for the conventional cooling and vacuum cooling was about 5 and 9% respectively.en_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVacuum cooling; Microbial growth; Meatball; Conventional coolingen_US
dc.titleMicrobial analysis of meatballs cooled with vacuum and conventional coolingen_US
dc.typeArticleen_US
dc.identifier.volume54en_US
dc.identifier.issue9en_US
dc.identifier.startpage2825
dc.identifier.startpage2825en_US
dc.identifier.endpage2832en_US
dc.authorid0000-0003-4831-1118-
dc.identifier.doi10.1007/s13197-017-2720-7-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.pmid28928522en_US
dc.identifier.scopus2-s2.0-85020704564en_US
dc.identifier.wosWOS:000409183800022en_US
local.message.claim2023-07-12T11:57:31.650+0300|||rp00861|||submit_approve|||dc_contributor_author|||None*
dc.identifier.scopusqualityQ2-
dc.ownerPamukkale University-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.openairetypeArticle-
crisitem.author.dept21.01. Gastronomy and Culinary Arts-
crisitem.author.dept10.07. Mechanical Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Turizm Fakültesi Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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