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Integration of cooking and vacuum cooling of carrots in a same vessel Ciênc. Tecnol. Aliment.
Rodrigues,Luiz Gustavo Gonçalves; Cavalheiro,Darlene; Schmidt,Franciny Campos; Laurindo,João Borges.
Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carrots; Cooking; Vacuum cooling; Integrated process.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028
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