Heat and Mass Transfer of Cabbage in Vacuum Cooling and Experimental Research

Abstract

The pre-cooling device was built and the columnar 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 were useful for the study on the cylindrical vegetable vacuum pre-cooling technology.

The Applications of Vacuum Drying Technology in the VIP Core Material’ Pre-Treatment

“…The model theory [3,6] To solve the differential equations from theory, the equations need to be converted into algebraic form of equations. We can be predicted: in the drying process, free water converted into the water vapor rapidly, in order to simplify the model solution, we only need to solve the situation of all the glass fiber free water into steam at this time.…”