INFLUENCES OF AUTOMATIC AIR COMPENSATING VALVE ON THE PROCESS OF CABBAGE VACUUM COOLING
In the experiments of cabbage vacuum cooling with normal technique, the maximum temperature difference between the core and surface of cabbage was 12.3℃ because of its tight structure. According 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 ℃. 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.
Jing XIE Z.HAN
College of Food Science, Shanghai Fisheries University, Shanghai, 200090, 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）