Vacuum Precooling Properties of Chinese Cabbage and Chinese Kale

摘要

This experiment has developed a computer testing system, which can be applied to measure and record the temperature in various parts of leafy vegetable and the chamber pressure continuously during vacuum precooling procedure. Based on this testing system and cooperated with vacuum precooling equipment, the cooling characteristics of Chinese Cabbage and Chinese Kale was studied in this paper. It comes out that the precooling procedure can be divided into three stages: including the pressure-reducing stage, the cooling stage and the pressure-restoring stage. After analyzed the temperature difference in various pans of vegetable and discussed the correlation factors of precooling efficiency and uniformity, a solution to reduce temperature difference and improve precooling efficiency was suggested.