Measurement of the Temperature Distributions and Changes of Vegetables During Vacuum Cooling by Thermal Infrared Imaging
The temperature changes and distributions of vegetables under vacuum cooling are important to their shelf life. In this work, we measured the surface temperatures of the leaf face and leaf stalk of green vegetables under a pressure reduction rate of 310.63 mbar min using a thermal infrared camera. The temperature profiles present significant differences in average cooling rates of the different parts. For the leaf face and leaf stalk, the temperature distributions are non-uniform and the maximum temperature difference between the leaf face and the leaf stalk is 11.63°C. Infrared thermography is a useful device for mapping patterns of temperature change over a large area rather than just a single point (as detected by the thermocouple), which is more representative.
sthermal infrared imaging vegetable vacuum cooling
Xiaoyong Song Yunfei Li Zheping Zhang
Institute of Refrigeration & Cryogenic Engineering Shanghai Jiao Tong University, Shanghai,China Department of Food Science & Technology Shanghai Jiao Tong University,Shanghai, China Department of Food Science & Technology Shanghai Jiao Tong University, Shanghai, China
国际会议
2009 Academic Conference on Horticulture Science and Technology(2009园艺科学与技术学术会议 CHST 2009)
北京
英文
198-201
2009-12-12（万方平台首次上网日期，不代表论文的发表时间）