Paper Information

Title:  SURVEY OF VACUUM COOLING METHOD FOR AGRICULTURAL PRODUCTS; ADVANTAGES AND DISADVANTAGES OF THIS METHOD
Type: PAPER
Author(s): BAYRAMI EMAMZADEH AMIR,MALEKI M.HADI
 
 
 
Name of Seminar: NATIONAL VACUUM CONFERENCE IRAN
Type of Seminar:  CONFERENCE
Sponsor:  PAZHOHESHKADE OLOM VA SANAYE GHAZAEE
Date:  2012Volume 5
 
 
Abstract: 

THE PRINCIPLE OF VACUUM COOLING IS BASED ON RAPID EVAPORATION OF PART OF THE MOISTURE OF THE PRODUCT UNDER VACUUM. VACUUM COOLING CAN BE USED TO SHORTEN PROCESSING TIME, EXTEND PRODUCT SHELF LIFE, AND IMPROVE PRODUCT QUALITY AND SAFETY. IN AGRICULTURAL INDUSTRY IS USED VACUUM COOLING TO REMAIN LONG TIME AS FRESH FOR VEGETABLES AND MUSHROOM. THE CONCERN FOR FOOD SAFETY HAS MADE FOOD MANUFACTURERS TO EXPLORE NEW METHODS TO COOL IN THE FOOD INDUSTRY.

 
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