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Document IIF

Influences d'un clapet de compensation d'air sur les processus de refroidissement sous vide de chou.

Influences of an automatic air compensating valve on the process of cabbage vacuum cooling.

Auteurs : XIE J., HAN Z.

Résumé

In experiments on cabbage vacuum cooling using a normal technique, the maximum temperature difference between the core and surface of cabbage was 12.3°C because of its tight structure. In order to analyze the varieties of cabbage's core and surface temperature, gasification process of water and the way of thermal exchange of cabbage during vacuum cooling process, a technique method was put forward to set the operation pressure range by automatic air compensating valve. By this means, it was found that the temperature difference between the core and surface of cabbage was decreased to 2.3°C. The results show that setting an appropriate range of automatic air compensating valve when some special foods are cooled in vacuum equipment could reduce the temperature difference in the foods.

Documents disponibles

Format PDF

Pages : ICR07-B2-120

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

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

Détails

  • Titre original : Influences of an automatic air compensating valve on the process of cabbage vacuum cooling.
  • Identifiant de la fiche : 2007-2695
  • Langues : Anglais
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

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