Paper Title:
Discussion on the Vacuum Pre-Cooling Rate of Vegetables
  Abstract

The cold chain in low temperature logistics is closely related to modern life. Temperature control is required when vegetables and fruits are collected, and pre-cooling is the first step of the cold chain, so it is very important. Vacuum pre-cooling decreases the temperature of vegetables and fruits rapidly and uniformly as the water on the vegetable and fruit surfaces evaporates and takes away a large amount of heat. This experiment used vacuum to cool vegetables, kept the vacuum at 5.5~7 Torr, and examined the vegetables with humidification and without humidification before cooling to study their weight loss rate and cooling rate.

  Info
Periodical
Edited by
Ran Chen
Pages
1633-1640
DOI
10.4028/www.scientific.net/AMM.44-47.1633
Citation
K. C. Yu, H. S. Chang, S. M. Lai, "Discussion on the Vacuum Pre-Cooling Rate of Vegetables", Applied Mechanics and Materials, Vols. 44-47, pp. 1633-1640, 2011
Online since
December 2010
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