AN ANALYSIS OF VACUUM PRE-COOLING EXPERIMENT ON FRESH VEGETABLE
In this paper, the vacuum pre-cooling experiments on the three types of vegetable have been conducted. In the experiments, the temperature inside Chinese cabbage, Cabbage and Potato was compared and the influence of the pressure inside vacuum container on the vacuum pre-cooling have been studied, besides, the effects of the vegetable surface covered with water or not on the weight loss have also been analyzed. All results in the experiment should be taken into account for developing the technology of vacuum pre-cooling
Wei CHEN Weihua DING
Department of Power Engineering Shanghai Maritime University, Shanghai 200135, P.R. China
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）