In this paper, immersion vacuum cooling with ultrasonic assistance (IVCUA) is compared with immersion vacuum cooling alone (IVC) and vacuum cooling (VC) for cooling time, mass loss, colour, texture profile and water mobility and compartmentalization for cooked meat products. The results reveal that IVCUA clearly enhances the boiling intensity of impregnation liquid compared to IVC. The total cooling time using IVC (126.56 min) for samples from 72 to 4 °C was significantly longer (P < 0.05) than that of IVCUA (96.89 min) and VC (80.48 min). The cooling time of samples from 10 to 4 °C by IVC (46.26 min) was higher (P < 0.05) than that by IVCUA (28.55 min). There were no significant differences (P > 0.05) in mass loss, colour and texture profile among all samples. However, IVCUA had a higher transverse relation time of bulk water (T₂₄) and MRI proton densities (P < 0.05), as well as a more uniform water distribution compared to IVC.

中文翻译：

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肉类产品浸入式真空冷却的创新方法：超声波辅助浸入式真空冷却

在本文中，将超声辅助浸没真空冷却（IVCUA）与单独浸没真空冷却（IVC）和真空冷却（VC）相比，在熟肉制品的冷却时间，质量损失，颜色，质地，水流动性和分隔性方面有所差异。结果表明，与IVC相比，IVCUA明显提高了浸渍液的沸腾强度。对于72至4°C的样品，使用IVC进行的总冷却时间（126.56分钟）明显 比IVCUA（96.89分钟）和VC（80.48分钟）更长（P <0.05）。IVC（46.26分钟）从10到4°C的样品冷却时间 比IVCUA（28.55分钟）的冷却时间长（P <0.05）。没有显着差异（P > 0.05）在所有样品中的质量损失，颜色和纹理轮廓。然而，与IVC相比，IVCUA的散水的横向关联时间（T ₂₄）和MRI质子密度更高（P  <0.05），并且水分布更均匀。