Study of Methods to Reduce Water Loss Rate for Vegetables in Vacuum Cooling
Water loss is inevitable during vacuum cooling because the temperature is decreased through the loss of water in vegetables. The cooling effect of leafy vegetables in vacuum cooling is evident, but that of root vegetables is not obvious because their tissue is compact. Iceberg lettuce, cabbage and c...
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| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2013-01-01
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| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2013.02.081 |
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