Abstract
The temperature of vapour-condenser below 0°C and the final pressure in the vacuum chamber below 0.61kPa during vacuum cooling were experimentally analysed in this paper. The temperature of vapour-condenser, -2°C, -35°C, -39°C and -71°C, and the final pressure in the vacuum chamber, 0.3kPa, 0.4kPa, 0.5kPa and 0.61kPa, were chosen. The experimental results showed that the cooling rate varies with the temperature of vapour-condenser and the final pressure in the vacuum chamber. Water vapour becomes the frost on the surface of vapour-condenser when the initial temperature of vapour-condenser is below 0°C, which is helpful to trap water vapour for vapour-condenser. In addition, the formation mechanism of frost at the surface of vapour-condenser was analysed in this paper. The cooling time for vacuum cooling can be reduced when the final pressure in the vacuum chamber varied from 0.4kPa to 0.61kPa. However, the surface temperature of cooked meat occurred freezing when the final pressure in the vacuum chamber was 0.3kPa. Therefore, in order to reduce the cooling time and avoid freezing, the temperature of vapour-condenser should be set around - 30°C~-40°C and the final pressure in the vacuum chamber can be defined at from 0.4kPa to 0.61kPa.
Chapter PDF
Similar content being viewed by others
References
Briley, G.C.: Vacuum cooling of vegetables and flowers. ASHRAE Journal 46(4), 52–53 (2004)
McDonald, K., Sun, D.-W., Kenny, T.: The effect of injection level on the quality of a rapid vacuum cooled cooked beef product. Journal of Food Engineering 47, 139–147 (2001)
Burfoot, D., Self, K.P., Hudson, W.R., Wilkins, T.J., James, S.J.: Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat joints. International Journal of Food Science and Technology 25, 657–667 (1990)
Desmond, E.M., Kenny, T.A., Ward, P., Sun, D.-W.: Effect of rapid and conventional cooling methods on the quality of cooked ham joints. Meat Science 56, 271–277 (2000)
Sun, D.-W., Wang, L.J.: Heat transfer characteristics of cooked meats using different cooling methods. International Journal of Refrigeration 23, 508–516 (2000)
Wang, L., Sun, D.-W.: Modelling vacuum cooling process of cooked meat—part 1: analysis of vacuum cooling system. International Journal of Refrigeration 25, 854–861 (2002)
Wang, L., Sun, D.-W.: Modelling vacuum cooling process of cooked meat—part 2: mass and heat transfer of cooked meat under vacuum pressure. International Journal of Refrigeration 25, 862–871 (2002)
Sun, D.-W., Hu, Z.: CFD predicting the effects of various parameters on core temperature and weight loss profiles of cooked meat during vacuum cooling. Computers and Electronics in Agriculture 34, 111–127 (2002)
Sun, D.-W., Hu, Z.: CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process. International Journal of Refrigeration 26, 19–27 (2003)
Wang, L., Sun, D.-W.: Effect of operating conditions of a vacuum cooler on cooling performance for large cooked meat joints. Journal of Food Engineering 61, 231–234 (2004)
Na, B., Webb, R.L.: New model for frost growth rate. International Journal of Heat and Mass Transfer 47, 925–936 (2004)
Kondepudi, S.N., O’Neal, D.L.: Performance of finned tube heat exchangers under frosting conditions. International Journal of Refrigeration 16(3), 175–180 (1993)
Yonko, J.D., Sepsy, C.F.: An investigation of the thermal conductivity of frost while forming on a flat horizontal plate. ASHRAE Trans. 73(2), 111–117 (1967)
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2011 IFIP International Federation for Information Processing
About this paper
Cite this paper
Jin, T., Li, G., Hu, C. (2011). Influences of Temperature of Vapour-Condenser and Pressure in the Vacuum Chamber on the Cooling Rate during Vacuum Cooling. In: Li, D., Liu, Y., Chen, Y. (eds) Computer and Computing Technologies in Agriculture IV. CCTA 2010. IFIP Advances in Information and Communication Technology, vol 345. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-18336-2_6
Download citation
DOI: https://doi.org/10.1007/978-3-642-18336-2_6
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-18335-5
Online ISBN: 978-3-642-18336-2
eBook Packages: Computer ScienceComputer Science (R0)