Experimental investigation of the characteristic of vacuum spray cooling for tofu
The present study proposes a rapid cooling method based on vacuum spray cooling, and establishes an experimental system to study the cooling performance of this method by taking tofu as an example. In this study, the effects of vacuum spray cooling, vacuum cooling and immersion vacuum cooling on the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-07-01
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| Series: | Frontiers in Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/frfst.2023.1191360/full |
| _version_ | 1797780015993061376 |
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| author | Gailian Li Lucong Han Shuaihua Du Yuhang Peng Zhenya Zhang Chuanxiao Cheng Tingxiang Jin |
| author_facet | Gailian Li Lucong Han Shuaihua Du Yuhang Peng Zhenya Zhang Chuanxiao Cheng Tingxiang Jin |
| author_sort | Gailian Li |
| collection | DOAJ |
| description | The present study proposes a rapid cooling method based on vacuum spray cooling, and establishes an experimental system to study the cooling performance of this method by taking tofu as an example. In this study, the effects of vacuum spray cooling, vacuum cooling and immersion vacuum cooling on the cooling rate, water holding rate, PH, TPA and other properties of tofu were compared. The total cooling time of vacuum spray cooling (13.86 min) was shorter than that of immersion vacuum cooling (33.39 min) but longer than that of vacuum cooling (10.64 min) for a temperature decrease from 70°C to 4°C. For weight loss from 70°C to 4°C, vacuum spray cooling (2.96%) was significantly less than that of vacuum cooling (10.21%). The PH value after cooling has no significant difference, but the color difference and water holding capacity of the sample after vacuum spray cooling are obviously better. However, the textural properties of the sample cooled by vacuum spray cooling were close to (for elasticity and viscosity) and better (for hardness and chewiness) than those of immersion vacuum cooling. In addition, compared with the two cooling methods in terms of storage, vacuum spray cooling can effectively maintain the moisture content, water holding rate, PH, chromatism and TPA of tofu, thus extending the fresh-keeping period of tofu. The conclusions of this paper provide theoretical support for prolonging the preservation period of food and optimizing the cooling process. |
| first_indexed | 2024-03-12T23:38:42Z |
| format | Article |
| id | doaj.art-582b294068d54f11ac8537015aa668da |
| institution | Directory Open Access Journal |
| issn | 2674-1121 |
| language | English |
| last_indexed | 2024-03-12T23:38:42Z |
| publishDate | 2023-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Food Science and Technology |
| spelling | doaj.art-582b294068d54f11ac8537015aa668da2023-07-15T04:24:11ZengFrontiers Media S.A.Frontiers in Food Science and Technology2674-11212023-07-01310.3389/frfst.2023.11913601191360Experimental investigation of the characteristic of vacuum spray cooling for tofuGailian LiLucong HanShuaihua DuYuhang PengZhenya ZhangChuanxiao ChengTingxiang JinThe present study proposes a rapid cooling method based on vacuum spray cooling, and establishes an experimental system to study the cooling performance of this method by taking tofu as an example. In this study, the effects of vacuum spray cooling, vacuum cooling and immersion vacuum cooling on the cooling rate, water holding rate, PH, TPA and other properties of tofu were compared. The total cooling time of vacuum spray cooling (13.86 min) was shorter than that of immersion vacuum cooling (33.39 min) but longer than that of vacuum cooling (10.64 min) for a temperature decrease from 70°C to 4°C. For weight loss from 70°C to 4°C, vacuum spray cooling (2.96%) was significantly less than that of vacuum cooling (10.21%). The PH value after cooling has no significant difference, but the color difference and water holding capacity of the sample after vacuum spray cooling are obviously better. However, the textural properties of the sample cooled by vacuum spray cooling were close to (for elasticity and viscosity) and better (for hardness and chewiness) than those of immersion vacuum cooling. In addition, compared with the two cooling methods in terms of storage, vacuum spray cooling can effectively maintain the moisture content, water holding rate, PH, chromatism and TPA of tofu, thus extending the fresh-keeping period of tofu. The conclusions of this paper provide theoretical support for prolonging the preservation period of food and optimizing the cooling process.https://www.frontiersin.org/articles/10.3389/frfst.2023.1191360/fullvacuum spray coolingimmersion vacuum coolingcooling timeTPAquality |
| spellingShingle | Gailian Li Lucong Han Shuaihua Du Yuhang Peng Zhenya Zhang Chuanxiao Cheng Tingxiang Jin Experimental investigation of the characteristic of vacuum spray cooling for tofu Frontiers in Food Science and Technology vacuum spray cooling immersion vacuum cooling cooling time TPA quality |
| title | Experimental investigation of the characteristic of vacuum spray cooling for tofu |
| title_full | Experimental investigation of the characteristic of vacuum spray cooling for tofu |
| title_fullStr | Experimental investigation of the characteristic of vacuum spray cooling for tofu |
| title_full_unstemmed | Experimental investigation of the characteristic of vacuum spray cooling for tofu |
| title_short | Experimental investigation of the characteristic of vacuum spray cooling for tofu |
| title_sort | experimental investigation of the characteristic of vacuum spray cooling for tofu |
| topic | vacuum spray cooling immersion vacuum cooling cooling time TPA quality |
| url | https://www.frontiersin.org/articles/10.3389/frfst.2023.1191360/full |
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