Research on the Splash of Cooked Food with Soup during Vacuum Cooling Process
When vacuum cooling the cooked food with soup, there was the phenomenon of soup splashing. In this paper, the tomato egg soup boiling and splashing during vacuum cooling process were studied through an observation window opened in the container. Adopting the means of controlling the filling gas valv...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2012-01-01
|
| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2012.02.068 |
| Summary: | When vacuum cooling the cooked food with soup, there was the phenomenon of soup splashing. In this paper, the tomato egg soup boiling and splashing during vacuum cooling process were studied through an observation window opened in the container. Adopting the means of controlling the filling gas valve opening and closing, and using segmented depressurization method and back pressure method can effectively prevent the occurrence of the boiling splash. The water loss rate is decreased 38%, but the relative cooling time is extended. |
|---|---|
| ISSN: | 0253-4339 |