Comparison of Vacuum Cooling with Conventional Cooling for Purslane
International Journal of Food Engineering, 2011 Vacuum cooling technology is a proven technology widely applied on precooling of leafy vegetables, mushrooms, baked goods, fish, sauces, cooked foods, and particulate foods. Vacuum cooling is known as a rapid evaporative cooling technique for moist and porous products.
Mutlu Özturk, Hande +2 more
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Experimental and Theoretical Study of Vacuum Cooling System [PDF]
Engineering and Technology Journal, 2013 A vacuum cooling system and the parameters which affect on its performance were studied experimentally and theoretically. For the experimental study the rig was built up to studying the performance of cooling system in three cases.
Ahmed A. M. Saleh +2 more
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Influences of Temperature of Vapour-Condenser and Pressure in the Vacuum Chamber on the Cooling Rate during Vacuum Cooling [PDF]
, 2011 The temperature of vapour-condenser below 0°C and the final pressure in the vacuum chamber below 0.61kPa during vacuum cooling were experimentally analysed in this paper. The temperature of vapour-condenser, -2°C, -35°C, -39°C and -71°C, and the final pressure in the vacuum chamber, 0.3kPa, 0.4kPa, 0.5kPa and 0.61kPa, were chosen.
Tingxiang Jin, Gailian Li, Chunxia Hu
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Experimental Study on Solar Cooling Tube Using Thermal/Vacuum Emptying Method [PDF]
Advances in Materials Science and Engineering, 2012 A solar cooling tube using thermal/vacuum emptying method was experimentally studied in this paper. The coefficient of performance (COP) of the solar cooling tube was mostly affected by the vacuum degree of the system.
Huizhong Zhao +5 more
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Some Problems about the Vacuum Cooling Experiments
Zhileng xuebao, 2012 In recent years, some papers have studied the vacuum cooling of food using small experimental devices. However there are some inappropriate measures in these experiments, such as improper food applications, unsuitable sample number of food, inadequate ...
Hua Zezhao, Song Xiaoyan
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Study of Methods to Reduce Water Loss Rate for Vegetables in Vacuum Cooling
Zhileng xuebao, 2013 Water loss is inevitable during vacuum cooling because the temperature is decreased through the loss of water in vegetables. The cooling effect of leafy vegetables in vacuum cooling is evident, but that of root vegetables is not obvious because their ...
Wang Xueqin, Liu Baolin
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Study on the Delayed-opening of Vacuum Pump in the Vacuum Pre-cooling Process [PDF]
Zhileng xuebao, 2011 ince VCE-15 vacuum pre-cooling machine can be influenced by the air conditions in the vacuum chamber,the opening-time of vacuum is delayed,resulting in the prolonging of cooling period.Based on the cooling load,the computational formula for delayed ...
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Cooling and the SU(2) instanton vacuum [PDF]
Physical Review D, 1995 22 pages, LaTeX, uuencoded compressed tarfile of figures sent separately. Full (compressed) postscript version (118k)available from ftp://rock.helsinki.fi/pub/preprints/tft/Year1995/HU-TFT-95-21/paper.ps ...
Michael, C., Spencer, P. S.
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Experimental investigation of the characteristic of vacuum spray cooling for tofu
Frontiers in Food Science and Technology, 2023 The present study proposes a rapid cooling method based on vacuum spray cooling, and establishes an experimental system to study the cooling performance of this method by taking tofu as an example.
Gailian Li +6 more
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Effect of Vacuum Pre-Cooling Co-Treated with Atomized ε-Polylysine on Postharvest Quality of Pakchoi(真空预冷与雾化ε-聚赖氨酸共处理对采后上海青品质的影响) [PDF]
Shipin kexue jishu xuebao, 2022 To explore the influence of vacuum pre-cooling co-treated with atomized ε-polylysine (ε-PL) on the quality of pakchoi (Brassica chinensis L.), the effects of vacuum pre-cooling, vacuum pre-cooling co-treated with atomized water or ε-PL on the changes in ...
WANG Xinyu(王馨渝) +6 more
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