Four cooling methods, i.e., vacuum cooling, air blast cooling, immersion cooling and cold storage, were used to cool cooked beef. The thermal conductivity k, specific heat C{sub}p and thermal diffusivity α of the cooled samples were determined and the data were compared with the uncooled sample. These properties were significantly affected by loss of moisture due to cooling treatment, particularly vacuum cooled samples. Vacuum cooled samples had lower thermal conductivity, specific heat and thermal diffusivity than all other treatments as a direct result of high moisture loss due to the cooling method.
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