Multi-stage vacuum cooling process of cabbage

Journal of Food Engineering

Volumn 79, Issue 1, 2007, Pages 37-46

  Cheng, H P ^a   Hsueh, C F ^a  

^a NATIONAL TAIPEI UNIVERSITY OF TECHNOLOGY   (Taiwan)

Author keywords

Cabbage; Vacuum cooling; Vacuum pressure reserving; Water spinach

Indexed keywords

ATMOSPHERIC PRESSURE; CAPACITORS; COOLING; VACUUM APPLICATIONS;

VACUUM COOLING; VACUUM PRESSURE RESERVING; WATER SPINACH;

AGRICULTURAL PRODUCTS;

BAROMETRIC PRESSURE; CONDENSERS; VEGETABLES;

BRASSICA OLERACEA VAR. CAPITATA; IPOMOEA AQUATICA; SPINACIA OLERACEA;

EID: 33748776560     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.027     Document Type: Article

References (4)

1. ASHARE (2002). Methods of precooling fruits, vegetables, and cut flowers. ASHARE refrigeration handbook (pp. 14.7-14.9).
2. Guo A., Zhao H., Lin H., & Jia R. (1999). Vacuum Precooling properties of Chinese cabbage and Chinese kale. In Proceedings of the 99 International Conference on Agricultural Engineering, Beijing, China.
3. McDonald K., and Sun D.-W. Vacuum cooling technology for the food processing industry: a review. Journal of Food Engineering 45 (2000) 55-65
4. Thompson, J. T., & Rumsey, T. R. (1984). Determining product temperature in a vacuum cooler. Paper No. 84-6543, ASAE, New Orleans, USA. 11-14 December.