Journal of Navigation and Port Research (한국항해항만학회지)
- Volume 31 Issue 10
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- Pages.879-884
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- 2007
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- 1598-5725(pISSN)
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- 2093-8470(eISSN)
DOI QR Code
A study on the characteristic of vegetables temperature in the pre-cooling vacuum unit
진공 예냉장치 내에서의 야채류의 온도 변화 특성에 관한 연구
- Won, Jong-Ho (ABS) ;
- Park, Sang-Gyun (National Korea Maritime University) ;
- Yoon, Seok-Hoon (Division of Marine engineering system, National Korea Maritime University) ;
- Oh, Cheol (Division of Marine engineering system, National Korea Maritime University)
- Published : 2007.12.31
Abstract
This study is to observe the change of temperature and relative humidity for various vegetables in vacuum precooling system. The materials for experiments were the lettuce, chinese cabbage, pak choi and cabbage. The experimental apparatus was constructed of vacuum chamber, vapor/water separator, water tank, pumps ejecting and cooling water circulation, refrigerator unit, cooling coil for water cooling, Hygrometer and Data logger measuring of the temperature change. The experiments were operated in 20torr and recorded every 3 minutes. It was found that the cooling temperature and speed of vegetables are depending on the percentage of its water content. The more water contains, the faster cooling speed and the lower cooling temperature.
진공예냉장치에서 상대습도변화 및 냉각온도변화에 따른 야채류의 온도변화에 대하여 고찰한 논문이다. 실험장치는 진공챔버, 이젝트펌프, 냉동기장치, 계측장치 및 냉각수 계통으로 구성되어 있다. 실험결과 야채류의 냉각속도는 야채류의 함수율에 크게 의존하고 있으며, 함수율이 높은 야채가 낮은 야채에 비하여 냉각속도가 증가하는 것을 알 수 있다.