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Experimental research on vacuum rapid cooling of vegetables.

Author(s) : SUN D. W.

Summary

Vacuum cooling is an effective rapid cooling method mainly for mushroom and lettuce. In order to extend its application, an experimental vacuum cooler was built and experiments on several other types of vegetables were conducted. The results show that vacuum cooling is especially suitable for leafy vegetables. For some vegetables that have small ratio of surface to volume, if a special treatment can be performed on it, vacuum cooling is also a suitable method.

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Pages: 1998-6

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Details

  • Original title: Experimental research on vacuum rapid cooling of vegetables.
  • Record ID : 2001-0841
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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