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Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling


Affiliations
1 Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China
 

The temperature distribution of leafy vegetables is often less uniform than that of other vegetables during the vacuum cooling process, a factor that can cause undesired effects such as frostbite. Brassica chinensis, a type of classical leafy vegetable, was used as a model in this paper to optimize vacuum cooling technology for the whole and fresh-cut leafy vegetables.We found that noticeable temperature differences between the leaf and the petiole occurred, which resulted from their structural difference. Temperature variations of different parts of the leaf were also observed, indicating that cooling rate of leaf margin was quicker than the other parts. Our experiments show that using a moderate volumetric displacement of the chamber (0.033 s−1) is beneficial for obtaining a relative uniform temperature distribution of the leaf part.
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  • Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling

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Authors

Xiao-yan Song
Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China
Bao-lin Liu
Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China
Ganesh K. Jaganathan
Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China

Abstract


The temperature distribution of leafy vegetables is often less uniform than that of other vegetables during the vacuum cooling process, a factor that can cause undesired effects such as frostbite. Brassica chinensis, a type of classical leafy vegetable, was used as a model in this paper to optimize vacuum cooling technology for the whole and fresh-cut leafy vegetables.We found that noticeable temperature differences between the leaf and the petiole occurred, which resulted from their structural difference. Temperature variations of different parts of the leaf were also observed, indicating that cooling rate of leaf margin was quicker than the other parts. Our experiments show that using a moderate volumetric displacement of the chamber (0.033 s−1) is beneficial for obtaining a relative uniform temperature distribution of the leaf part.