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Experimental investigation on superhydrophobic evaporator for vacuum precooling: energy consumption and vapor capture.

Number: 18309

Author(s) : HUANG M., TIAN C., WANG L.

Summary

As a rapid and high quality precooling method, the vacuum precooling is widely used for fruit and vegetable precooling, especially for the vegetables with more surface area. It is the crucial issue to reduce the energy consumption of the vapor capture. This paper applied superhydrophobic treatment to the evaporator surface of vapor capturing system to explore impacts on energy consumption and vapor capture. It was confirmed that the four spraying treatments made the heat exchanger’s contact angle reach 150° (superhydrophobic), and the staggered, connected bosses and pits could be observed from SEM image. With water as precooling object, the comparative experiments were done on untreated/treated evaporators under different compressor speeds. The experimental results showed that under conditions of constant vacuum pump speed, the superhydrophobic evaporator improved performance at all compressor speeds. The precooling time was shortened to 9.19%, vapor capture rate rose up to 20.53%, and energy consumption dropped to 15.79%.

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Pages: 10 p.

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Details

  • Original title: Experimental investigation on superhydrophobic evaporator for vacuum precooling: energy consumption and vapor capture.
  • Record ID : 30034721
  • Languages: English
  • Subject: Technology
  • Source: 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Publication date: 2026/04
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2026.8309

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