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Study of methods to reduce water loss rate for vegetables in vacuum cooling.

[In Chinese. / En chinois.]

Author(s) : WANG X., LIU B.

Type of article: Article

Summary

Water loss is inevitable during vacuum cooling because the temperature is decreased through the loss of water in vegetables. The cooling effect of leafy vegetables in vacuum cooling is evident, but that of root vegetables is not obvious because their tissue is compact. Iceberg lettuce, cabbage and carrot were studied by using three type vacuum cooling methods, i.e., direct vacuum cooling, spray water vacuum cooling and water absorbent film package vacuum cooling. The results show that vegetables packaged with water absorbent film have the fastest temperature decreasing rate, the shortest cooling time and the lowest water loss rate. When the temperature of iceberg lettuce in water absorbent film package vacuum cooling is decreased from 25°C to 5°C, the time taken is 43% less than direct vacuum cooling, and the water loss rate reduces 76.3%. When the temperature of cabbage in water absorbent film package vacuum cooling is decreased from 27°C to 5°C, the time taken is 48% less than direct vacuum cooling, and the water loss rate reduces 76.7%. When the temperature of carrot in water absorbent film package vacuum cooling is decreased from 24°C to 8°C, the time taken is 37.5% less than direct vacuum cooling, and the water loss rate reduces 91%. So water absorbent film package vacuum cooling is an effective method to improve temperature decrease rate and reduce water loss.

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Pages: 81-84

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