진공장치를 이용한 농산물의 예냉특성에 관한 실험적 연구

• 영문명: An Experimental study on the pre-cooling Characteristics of Agricultural Products Using the Vaccum equipment
• 발행기관: 한국해양대학교 해사산업연구소
• 저자명: 박영승(Yong-Sung Park) 이정혜(Jung-Hye Lee) 김성규(Seong-Gyu Kim) 김경근(Kyung-Kun Kim)
• 간행물 정보: 『해사산업연구소논문집』제11집, 1~6쪽, 전체 6쪽
• 주제분류: 공학 > 해양공학
• 파일형태: PDF
• 발행일자: 2001.12.01

영문 초록

To maintain the freshness of agricultural products, because of stand away between produced and consumer, we need refrigeration system that can supply to consumer at cold chain as soon as gathering at the place of production. General refrigeration system consist of refrigeration chamber or low temperature store. But the vacuum technology to cool down the products have the merits its rapid cooling down interval and saved refrigerator system. Pre-cooling system suggest possibility get low pre-cooled temperature, suitable for fishes, meat, vegetables, fruit etc. Pre-cooling system have the advantage in quality maintenance through rapid refrigeration of ferment directly generate heat. Vacuum precool system's principle is that water saturated temperature is lowered according to the vacuum pressure established in the storage chamber, the temperature of products will be lowered consequently, due to the latent heat of evaporation of stored products. To established appropriate vacuum In vacuum stored chamber, The rotary type vacuum pump was used to established the desired vacuum pressure in the stored chamber, then water-driven gas suction ejector was used to maintain its vacuum. As the results, cabbage took about 60 minutes to reach from 23.2°C to 4.5°C at 5mmHg abs.

목차

Abstract

1. 서론

2. 실험장치 및 실험방법

3. 실험결과 및 고찰

4. 결론

참고문헌