Comparison Research between Vacuum Cooling ofGreengrocery and Carrot

摘要

In this paper, the cooling processes for greengrocery and carrot under differentvacuum pressure are experimental and numerical studied and compared. Both the experimentsand simulations show that the lower vacuum pressure and soft material will result in fastercooling speed, shorter cooling time, lower final temperature and larger mass losses. The maincooling mechanism of soft material is inner evaporation and vapor transport whilst that of stiffmaterial is surface evaporation and thermal conduction. Besides other factors, the difference incooling mechanism is an important reason of the cooling speed differences between the twomaterials.