PORE SIZE DISTRIBUTION AND STRUCTURE OF A COOKED BEEF PRODUCT AS AFFECTED BY VACUUM COOLING

Authors

  • KARL McDONALD,

    1. FRCFT Group Department of Agricultural and Food Engineering University College Dublin National University of Ireland Earlsfort Terrace Dublin 2, Ireland
    Search for more papers by this author
  • DA-WEN SUN

    Corresponding author
    1. FRCFT Group Department of Agricultural and Food Engineering University College Dublin National University of Ireland Earlsfort Terrace Dublin 2, Ireland
    Search for more papers by this author

1Corresponding Author: TEL: +353 1 716 5528; FAX: +353 1 716 7493; E-mail: dawen.sun@ucd.ie

ABSTRACT

True density, apparent density, and pore size distribution were measured for a vacuum cooled cooked beef product using helium pycnometry and mercury porosimetry. Vacuum cooled samples resulted in the development of high porosity and lower density in comparison to more conventional cooling methods. Pore size distribution for vacuum cooled samples revealed the presence of random pore sizes with no distinct pore size but rather a pore size range of 10 μm to 0.02 μm. It was determined that the vast majority of porosity in vacuum cooled samples was composed of void space volume as distinct to regular pores. Analysis of estimated diffusion coefficients revealed that the efficiency of vacuum cooling is dependent on the development of porosity within the samples during cooling which leads to more efficient cooling times and higher diffusion rates in samples with higher porosity and larger pore size distributions.

Ancillary