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Etude sur le refroidissement sous vide de chou.

Study on the vacuum cooling of cabbage.

Auteurs : KAN A., HAN H., JI J., et al.

Résumé

The cabbage, typical leafage vegetable, was taken as the sample in the vacuum pre-cooling experiment. The vacuum precooling equipment was designed. The data in the experiment were collected and analyzed. The relative factors to the cabbage temperature drop and the moisture loss, such as the air pressure in the vacuum box, the original temperature and humidity, the sprinkling water, the laying pattern, were discussed. According to the experiment data analysis, the law was discovered that, the lower the pressure, the quicker the moisture lost, and the smaller the cooling time-consumed. The vacuum degree, the main factor that controlled the quality of the moisture evaporated, was also the key factor that the moisture can shift from the cabbage inside to the outside. The lower the vacuum degree was, the lower the final temperature of the vegetable was, and the higher the moisture loss rate was. However, the original temperature took a little effect on the cabbage temperature drop in the experiment. But the sprinkling moisture on the cabbage leafage did a good job. The free moisture on the cabbage evaporated easily. That speedup the cooling step, and reduced the moisture evaporated inside the cabbage itself. Practically, the laying pattern also took a certain effect on the cabbage moisture loss and the cooling step. The speed in the flat laying pattern was quicker than that in the stack laying pattern in the experiment. Actually, the character of the vegetable should be concerned in the vacuum pre-cooling procedure, to reach for the best chill storage performance by the means of the proper vacuum degree, the well quality of sprinkling moisture and the packing pattern.

Documents disponibles

Format PDF

Pages : pp. 488-493

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Study on the vacuum cooling of cabbage.
  • Identifiant de la fiche : 2009-2408
  • Langues : Anglais
  • Source : ACRA-2009. The proceedings of the 4th Asian conference on refrigeration and air conditioning: May 20-22, 2009, Taipei, R.O.C.
  • Date d'édition : 20/05/2009

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