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Document IIFRésumé
The vacuum cooling (VC) effect of vegetable is influenced greatly by pressure reduction rate inside the vacuum chamber and water replenishment. This paper examined the variations in heat and mass transfer, as well as quality attributes of Cai xin (Brassica rapa ssp. parachinensis) during VC under different operating conditions. Cluster analysis (CA) was employed for visualizing and classifying the VC-induced quality variation. In addition, differences in evaporation rates between leaves and petioles were analyzed. The results showed that a slower pressure reduction would improve temperature uniformity but increase weight loss, while the color difference caused by the higher pumping speed was twice than that of the other pumping speeds. Greater water replenishment accelerated cooling and reduced weight loss but required control to prevent excessive residue. Cluster analysis confirmed that excessively high pumping speed should be avoided, and water replenishment should be appropriately controlled. Owing to structural differences, the cooling rate of leaves was approximately 1.4-2.15 times than that of petioles, leading to temperature nonuniformity.
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Détails
- Titre original : Effects of pressure reduction rate and water replenishment on vacuum cooling of different parts of cai xin (Brassica rapa ssp. Parachinensis).
- Identifiant de la fiche : 30034722
- Langues : Anglais
- Sujet : Technologie
- Source : 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
- Date d'édition : 04/2026
- DOI : http://dx.doi.org/10.18462/iir.iccc.2026.8310
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Indexation
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Thèmes :
Légumes;
Réfrigération des aliments - Mots-clés : Chou; Légume vert; Vide; Pré-refroidissement; Experimentation; Perte de masse; Humidification
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