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Heat and Mass Transfer Mathematic Model of Cabbage Vacuum Cooling and Experimental Research
Kan Ankang 1 * #,Han Houde 2,Geng Jinliang 2
1.Merchant Marine College, Shanghai Maritime University,
2.Merchant Marine College, Shanghai Maritime University
*Correspondence author
#Submitted by
Subject:
Funding: 上海市校内基金资助项目,上海海事大学研究生创新基金资助项目,foundation of shanghai key subjection（No.2008468,yc2009111,J50603）
Opened online: 9 April 2010
Accepted by: none
Citation: Kan Ankang,Han Houde,Geng Jinliang.Heat and Mass Transfer Mathematic Model of Cabbage Vacuum Cooling and Experimental Research[OL]. [ 9 April 2010] http://en.paper.edu.cn/en_releasepaper/content/41768
 
 
The cabbage was taken as the study object in this paper. The heat and mass transfer mathematical models for the cylindrical shape vegetable were built and the experimental method was introduced to prove them. The comparison and analysis, under the certain vacuum degree of the vacuum chamber, was done between the simulation and the experiment. And the differences of the vacuum degree in the chamber, the temperature change of the cabbage, the relative humidity in the chamber and the cabbage mass loss, in the experiment and the simulation, were all recorded. The reason of the parameters variance and existent deference was also analyzed in this paper. The mathematical models and the result was useful for the study on the cylindrical vegetable vacuum pre-cooling technology.
Keywords:cabbage;Vacuum pre-cooling technology;mathematical model;experimental research
 
 
 

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