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Influences of an automatic air compensating valve on the process of cabbage vacuum cooling.

Author(s) : XIE J., HAN Z.

Summary

In experiments on cabbage vacuum cooling using a normal technique, the maximum temperature difference between the core and surface of cabbage was 12.3°C because of its tight structure. In order to analyze the varieties of cabbage's core and surface temperature, gasification process of water and the way of thermal exchange of cabbage during vacuum cooling process, a technique method was put forward to set the operation pressure range by automatic air compensating valve. By this means, it was found that the temperature difference between the core and surface of cabbage was decreased to 2.3°C. The results show that setting an appropriate range of automatic air compensating valve when some special foods are cooled in vacuum equipment could reduce the temperature difference in the foods.

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Pages: ICR07-B2-120

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Details

  • Original title: Influences of an automatic air compensating valve on the process of cabbage vacuum cooling.
  • Record ID : 2007-2695
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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