Analysis of The Affecting Factors During FoodVacuum Cooling Process

摘要

These factors affecting vacuum cooling process are studied in this paper. Itis found that vacuum pressure in the vacuum chamber plays an important role in theprocess of vacuum cooling, vacuum pressure influences cooling rate, cooling timeand final temperature of product. During experiment, vacuum pressure 4000pa,2000pa, 1000pa and 600pa are chosen. At the same time, the kind of product alsohas an effect on the results of vacuum cooling. Different types of products are used inthis study during vacuum cooling, the results indicate that the cooling rate of leafyvegetables is much more higher than that of non-leafy vegetables. Due to evaporationof water, mass loss is inevitable during vacuum cooling. Mass loss is analyzed, it isinfluenced by the kind of product, temperature difference and specific heat etc.