Partager

Refroidissement sous vide de la laitue, avec différentes vitesses de chute de pression.

Vacuum cooling of lettuce with various rates of pressure reduction.

Auteurs : RENNIE T. J., RAGHAVAN G. S. V., VIGNEAULT C., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Vacuum cooling of lettuce with various rates of pressure reduction.
  • Identifiant de la fiche : 2003-1432
  • Langues : Anglais
  • Source : Trans. ASAE - vol. 44 - n. 1
  • Date d'édition : 2001

Liens


Voir la source

Indexation