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Process parameters analysis of head lettuce during vacuum cooling

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  036124,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.13914) @2003
Authors:   Su-Yan He, Yun-Fei Li
Keywords:   Vacuum cooling, Head lettuce, Moisture, Theoretical simulation, Heat and mass transfer, Precooling

A model has been developed for predicting the temporal temperature and mass of spherical solid foods during vacuum cooling. This paper discusses the effects of product thermophysical properties, convection heat transfer coefficient, latent heat of evaporation as well as vacuum environmental parameters that govern the heat and mass transfer of product. The temporal trends of total system pressure, product temperature such as surface temperature, centre temperature, mass-average temperature, the mass of product were predicted. This paper also compares the results of the computer algorithm with experimental results. The result demonstrates that the result of numerical simulation agrees well with the result of experiment.

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