Community Research and Development Information Service - CORDIS

Novel Food Refrigeration Technology

Vacuum cooling has been investigated as a novel rapid cooling method for various foodstuffs including meats (ham, beef, turkey, and pork), prepared foods and ready meals, and vegetables including leafy such as lettuce and mushroom and non-leafy such as pepper and cauliflower. Compared with other conventional cooling (freezing) methods such as air blast cooling, plate cooling, immersion cooling, vacuum cooling is very effective. With vacuum cooling, it can not only improve product quality and safety, but also cooling efficiency.
Our Food Refrigeration Laboratory equips with state-of-the-art refrigeration research equipment including a vacuum cooler, an air blast freezer/chiller, a hydro/immersion cooler and a plate cooler, with the latest computational facilities. Several PhD students are currently working on various funded refrigeration projects.

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University College Dublin, National University of Ireland
Earlsfort Terrace
DUBLIN2 Dublin
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