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Étude expérimentale sur la mesure de la "température de glace" des fruits et légumes sous différentes pressions et conditions de vide.

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

Numéro : pap. ID: 256

Auteurs : WANG Y., ZHENG X. Z., ZHU J. Y.

Résumé

The concept of vacuum ice-temperature preservation technology was proposed by combining the ice temperature preservation and vacuum preservation, which were called the two third-generation of agricultural products preservation technology. The key to achieving this technology needed to measure accurately the ice-temperature values of fruits and vegetables at vacuum pressure. This paper made experiments about ice-temperature of fruits and vegetables at the atmospheric pressure, 80 000, 60 000, and 40 000 Pa, and then received ice-temperature curves and the fitting prediction formulas of the two fruits and vegetables at different vacuum pressures. The experimental results showed that the two icetemperature curves of fruits and vegetables had significantly different trends and different ice-temperature values at different storage pressures; consumption of time that temperature declined from 2? to the freezing point of the fruit and vegetable at different pressures was pretty much the same.

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Format PDF

Pages : 5 p.

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    20 €

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Détails

  • Titre original : Experimental study on ice-temperature measurement of fruits and vegetables at different vacuum pressures.
  • Identifiant de la fiche : 30002329
  • Langues : Anglais
  • Source : Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Date d'édition : 21/08/2011

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