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Vacuum cooling of lettuce with various rates of pressure reduction.

Author(s) : RENNIE T. J., RAGHAVAN G. S. V., VIGNEAULT C., et al.

Type of article: Article

Summary

The cooling characteristics important to this study were determined to be the final temperature profile within the lettuce and the product mass loss during cooling. A laboratory-scale vacuum cooler was modified so the retort pressure could be controlled using a data acquisition and control system. The lettuce heads were weighed before and after the cooling cycle. Results showed that changing the pressure reduction rate had no effect on the mass loss, temperature reduction per percent mass loss, or the temperature difference between various locations.

Details

  • Original title: Vacuum cooling of lettuce with various rates of pressure reduction.
  • Record ID : 2003-1432
  • Languages: English
  • Source: Trans. ASAE - vol. 44 - n. 1
  • Publication date: 2001

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