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Experimental study on vacuum ice-temperature measurement of fruits and vegetables.

[In Chinese. / En chinois.]

Author(s) : WANG Y., ZHENG X., MA X.

Type of article: Article

Summary

Since vacuum ice-temperature preservation combines ice-temperature- and vacuum preservation, it is called the third generation preservation technology of agricultural products. The key to achieving this technology is to measure the ice-temperature of fruits and vegetables under vacuum pressure. In this paper, a large number of experiments on the ice-temperature of tomatoes and peppers under different vacuum pressures were conducted. The experimental results show that different storage pressures have different impacts on the ice-temperature trends of fruits and vegetables.

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Pages: 71-74

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 30003765
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 32 - n. 141
  • Publication date: 2011/10

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