An Discussion of Vegetables Freezing Rates of Vacuum Cooling and Refrigerator Cooling

Kuang Cheng Yu; Jia Siang Yang; Shian Min Tsai

doi:10.4028/www.scientific.net/AMR.779-780.1336

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 779-780An Discussion of Vegetables Freezing Rates of...

An Discussion of Vegetables Freezing Rates of Vacuum Cooling and Refrigerator Cooling

Abstract:

Vegetables are perishable agricultural products. In order to prolong the fresh-keeping period of agricultural products, vegetables should be cooled rapidly soon after harvest. The pre-cooling of vegetables after harvest is the first link of cold chain; therefore, its especially important. The boiling point of water descends with the reduction of pressure inside the container. The vacuum cooling utilizes the water content evaporation on the surface of vegetables to take away a great quantity of vaporization heat, and lower the temperature of vegetables swiftly. The experiment took the ways of vacuum cooling and refrigerator cooling respectively to test the freezing rates of head vegetables, leaf vegetables, and root vegetables. The experiment findings show that vacuum cooling has best freezing effect on leaf vegetables, and second best freezing effect on head vegetables.

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Periodical:

Advanced Materials Research (Volumes 779-780)

Pages:

1336-1340

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.779-780.1336

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Online since:

September 2013

Authors:

Kuang Cheng Yu, Jia Siang Yang, Shian Min Tsai

Keywords:

Freezing Rates, Vacuum Cooling, Vegetables

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References

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