Effect of Vacuum Cooling Treatment on Cold-chain Cooking Lettuce
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Abstract:
Effect of vacuum cooling treatment on blanched cooking lettuce in tray was researched in this paper. Results showed that during the vacuum cooling process, the temperature difference between the center and the surface of cooked lettuce in tray was very small, not more than 1.73 ℃, and the temperature difference was only 0.23 ℃ when cooked lettuce temperature reached 10 ℃. In addition, the cooling rate of cooked lettuce per 1 kg increased with the increase of condensation temperature and cooling capacity. When cooling capacity increased from 37.5 kg to 150 kg, the cooling time was effectively shortened by 46.34%. Vacuum cooling also caused weight loss of cooked lettuce, and 1% of weight loss bring about 7 ℃ temperature decline. This research proposed a two-step vacuum cooling mode to effectively reduce energy consumption, which was only 47.29% of energy consumption of traditional vacuum cooling, and also lower condensate system equipment requirements by reducing the maximum condensate load.
