Heat and Mass Transfer of Cabbage in Vacuum Cooling and Experimental Research

Abstract:

The pre-cooling device was built and the columnar cabbage was taken as the study object in this paper. The heat and mass transfer mathematical models for the cylindrical shape vegetable were built and the experimental method was introduced to prove them. The comparison and analysis, under the certain vacuum degree of the vacuum chamber, was done between the simulation and the experiment. And the differences of the vacuum degree in the chamber, the temperature change of the cabbage, the relative humidity in the chamber and the cabbage mass loss, in the experiment and the simulation, were all recorded. The reason of the parameters variance and existent deference was also analyzed in this paper. The mathematical models and the result were useful for the study on the cylindrical vegetable vacuum pre-cooling technology.

• Periodical: Key Engineering Materials (Volumes 467-469)
• Pages: 680-685
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.467-469.680
• Online since: February 2011
• Authors: An Kang Kan, Hou De Han, Quan Ping Duan
• Keywords: Cabbage, Experimental Research, Mathematical Models, Vacuum Pre-Cooling Technology

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