Analysis of Influencing Factors of Pressure Pre-Cooling Rate for Fruits and Vegetables

Abstract:

Cooling rate is an important evaluation index of pressure pre-cooling effect for fruits and vegetables. Experimental device of pressure pre-cooling for fruits and vegetables has been established. Pre-cooling process of golden pears has been tested. The key parameters which affected pressure pre-cooling 7/8 cooling time of golden pears such as different air flow rates, different shapes and sizes of vent hole and arrange form have been analyzed. The results show that it is better that cooling air flow rate is between 1.5 m/s and 2 m/s. Ellipse vent hole shape is the best vent hole style and key-groove vent hole is the worst. The cooling rate of stagger array form is faster than the parallel array form.

• Periodical: Advanced Materials Research (Volumes 732-733)
• Pages: 581-584
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.732-733.581
• Online since: August 2013
• Authors: Qiang Wang, Fan Wang, Qi Wang, Feng Zhen Liu
• Keywords: Cooling Uniformity, Cooling Velocity, Experimental Research, Pressure Pre-Cooling

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