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<p>To minimize the liquid splashing in vacuum cooling, the mass and temperature changes of liquid food were measured by changing the conditions such as the volume ratio of the solution to the container, the pore area, the initial temperature and the terminal temperature, and the effects of different conditions on the ineffective water loss rate were derived from the test results. When the opening area is 1.13cm<sup>2</sup>, the ineffective water loss rate is the largest. The higher the initial temperature, the smaller the ineffective water loss rate. The terminal temperature is 25&#xa0;°C, the ineffective water loss rate is the lowest. By exploring the key factors of the splash of liquid droplets in the process of vacuum cooling liquid food, the effect of reducing the splash of liquid droplets in the process of vacuum cooling is realized.</p> Graphical Abstract <p></p>

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Experimental and mechanism analysis of vacuum cooling for high temperature liquid food

  • 期刊论文

  • 发表日期：

    2025年1月27日

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  • Yu Yang,
  • Tonghua Zou,
  • Bin Chen,
  • Youxian Du,
  • Baomin Dai

摘要

To minimize the liquid splashing in vacuum cooling, the mass and temperature changes of liquid food were measured by changing the conditions such as the volume ratio of the solution to the container, the pore area, the initial temperature and the terminal temperature, and the effects of different conditions on the ineffective water loss rate were derived from the test results. When the opening area is 1.13cm2, the ineffective water loss rate is the largest. The higher the initial temperature, the smaller the ineffective water loss rate. The terminal temperature is 25 °C, the ineffective water loss rate is the lowest. By exploring the key factors of the splash of liquid droplets in the process of vacuum cooling liquid food, the effect of reducing the splash of liquid droplets in the process of vacuum cooling is realized.

Graphical Abstract