Discussion on the Vacuum Pre-Cooling Rate of Vegetables

Abstract:

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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 et al., "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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Price:

$35.00

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