Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/5804
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dc.contributor.authorMutlu Özturk, Hande-
dc.contributor.authorÖzturk, Harun Kemal-
dc.contributor.authorKocar, G.-
dc.date.accessioned2019-08-16T12:02:36Z
dc.date.available2019-08-16T12:02:36Z
dc.date.issued2011-
dc.identifier.issn1556-3758-
dc.identifier.urihttps://hdl.handle.net/11499/5804-
dc.identifier.urihttps://doi.org/10.2202/1556-3758.2442-
dc.description.abstractVacuum cooling technology is a proven technology widely applied on precooling of leafy vegetables, mushrooms, baked goods, fish, sauces, cooked foods, and particulate foods. Vacuum cooling is known as a rapid evaporative cooling technique for moist and porous products. Vacuum cooling has some advantages, such as shortened processing time, extended product shelf life, and improved product quality and safety. The aim of this paper is to apply the vacuum cooling technique to the cooling of purslane and show the pressure effect (for 0.7 kPa, 1 kPa, 1.5 kPa) on the cooling time and temperature decrease. Another purpose of this article is to compare conventional cooling (cooling by refrigerator) with vacuum cooling. It has been seen that purslane can be cooled much more rapidly and efficiently with vacuum cooling than with conventional cooling. © 2011 De Gruyter. All rights reserved.en_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Food Engineeringen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectconventional coolingen_US
dc.subjectpressure effecten_US
dc.subjectpurslaneen_US
dc.subjectvacuum coolingen_US
dc.subjectCooked fooden_US
dc.subjectCooling timeen_US
dc.subjectEvaporative coolingen_US
dc.subjectExtended producten_US
dc.subjectLeafy vegetablesen_US
dc.subjectParticulate foodsen_US
dc.subjectProcessing Timeen_US
dc.subjectProduct qualityen_US
dc.subjectTemperature decreaseen_US
dc.subjectEvaporative cooling systemsen_US
dc.subjectPressure effectsen_US
dc.subjectVacuumen_US
dc.subjectVacuum applicationsen_US
dc.subjectVacuum technologyen_US
dc.subjectCoolingen_US
dc.subjectBasidiomycotaen_US
dc.subjectPortulacaceaeen_US
dc.titleComparison of vacuum cooling with conventional cooling for purslaneen_US
dc.typeArticleen_US
dc.identifier.volume7en_US
dc.identifier.issue6en_US
dc.authorid0000-0003-4831-1118-
dc.authorid0000-0002-4404-0106-
dc.identifier.doi10.2202/1556-3758.2442-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-84855388706en_US
dc.identifier.wosWOS:000302348500002en_US
local.message.claim2023-07-12T13:16:07.744+0300|||rp00390|||submit_approve|||dc_contributor_author|||None*
local.message.claim2023-07-12T15:42:59.541+0300|||rp00861|||submit_approve|||dc_contributor_author|||None*
dc.identifier.scopusqualityQ2-
dc.ownerPamukkale University-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.openairetypeArticle-
crisitem.author.dept21.01. Gastronomy and Culinary Arts-
crisitem.author.dept10.07. Mechanical Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Turizm Fakültesi Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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