Effect of Bubble Development on the Weight Loss Rate of Water during the Vacuum Cooling Process
To find a non-contact method that can reduce the weight loss of food during the vacuum cooling process, the mechanism of the water losing in tuber was studied firstly with the help of a high speed camera. Then, the effect of different depressurization schemes on the water loss in different tubers (w...
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| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2014-01-01
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| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2014.03.109 |
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