Effects of Vacuum Cooling on Quality of Ready-to-Eat Lettuces
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Abstract
This research was aimed to study the optimum process parameters for vacuum cooling of 3 ready-to-eat lettuces namely, crisphead, butterhead and red coral. Furthermore, the storage life of vacuum cooled lettuces with initial temperature of 22 - 25 °C were also investigated. Lettuces were precooled using three final pressures of 6.0, 6.5 and 7.0 millibar with holding times of 5 and 10 minutes. Subsequently, vacuum cooled (4 ± 1 °C) and non-vacuum cooled ready-to-eat lettuce were packed in 2 different types of packaging: polypropylene bags (PP) and polyethylene bags (PE) in the ratio of 1 : 1 : 1, then stored at 4 ± 1 °C to observe quality and storage life. The results illustrated that the optimum parameters of 3 ready-to-eat lettuces were at the final pressure 6.5 millibar with holding time of 5 minutes. The average overall cycle times of ready-to-eat crisphead, butterhead and red coral lettuces were 18, 19 and 19 minutes, respectively. Vacuum cooled ready-to-eat lettuces had better quality and longer storage life than the non-vacuum cooled samples. Ready-to-eat lettuces packed in PP packaging exhibited better quality compared to the samples packed in PE sample. Lettuces packed in PP packaging had a longer storage life of 6.2 days compared to a storage life of 4.7 days for the sample packed in PE packaging.
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