Study on Vegetable Vacuum Cooling Rate

• Main Authors: Hung-Sheng Chang, 張弘昇
• Other Authors: Shou-Ping Hsu
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/30390296594448557004

碩士 === 國立勤益科技大學 === 冷凍空調系 === 98 === Application of Cold Chain in low temperature logistics is common in modern life. In temperature management after fruits and vegetables harvest, precooling is the first step in the cold chain, thus it is especially important. Vacuum cooling evaporates the moisture on the surfaces of fruits and vegetables, and carries away a large amount of heat, so that the temperature of fruits and vegetables products can be lowered rapidly and evenly. In this study, fruits and vegetables were cooled at constant a vacuum of 5.5~7 Torr, and weight loss rates and cooling rates of vegetables moisturized and unmoisturized before cooling were studied.