Abstract:

In this study, vacuum cooling and conventional air-blast cooling treatments are compared for differences in influence on the sensory and physiochemical qualities of traditional Chinese cooked bean products. For vacuum cooling, only 15 min was required for the fall of surface and central temperatures of materials from 90 to 5 ℃, while after 40 min of conventional air-blast cooling, the surface temperature was attenuated to 15 ℃ and the central temperature was maintained at 42 ℃. In spite of this, cooked bean products subjected to both cooling treatments exhibited identical sensory and textual qualities.

Key words: vacuum cooling, cooling time, sensory evaluation, texture analysis, color