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FilenameFormatSizeDescription
ijfs12494-sup-0001-FigureS1.pngPNG image40KFigure S1. Schematic of the experimental beaker for immersion vacuum cooling of sausages with agitation.
ijfs12494-sup-0002-FigureS2.tifimage/tif262KFigure S2. Cooling time (from 72 to 4 °C) of sausages as affected by various operational parameters during immersion vacuum cooling.
ijfs12494-sup-0003-FigureS3.tifimage/tif343KFigure S3. Hardness of cooled sausages as affected by various operational parameters during immersion vacuum cooling.
ijfs12494-sup-0004-FigureS4.tifimage/tif139KFigure S4. Colour parameters of cooled sausages as affected by various operational parameters during immersion vacuum cooling.
ijfs12494-sup-0005-FigureS5.tifimage/tif183KFigure S5. Moisture content of cooled sausages as affected by various operational parameters during immersion vacuum cooling.
ijfs12494-sup-0006-FigureS6.tifimage/tif253KFigure S6. Cooling loss of cooled sausages as affected by various operational parameters during immersion vacuum cooling.
ijfs12494-sup-0007-TableS1-S5.docWord document178K

Table S1. Relationship between physical and coded values of operational variables used in the central composite design.

Table S2. Matrix of central composite design for operational combinations to immersion vacuum cooling (IVC) sausages and response of cooling time and hardness.

Table S3. anova showing the linear, quadratic and interaction of the response variables of cooling time and hardness.

Table S4. Regression coefficients and analysis of variance of the regression models for quality and cooling characteristics.

Table S5. Response surface methodology (RSM) optimised cooling operational parameter setting, predicted and observed responses for immersion vacuum cooling of sausages.

ijfs12494-sup-0008-SupportingInformation.docWord document25K 

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