Table of Contents
Journal of Food Processing
Volume 2016 (2016), Article ID 8247085, 6 pages
Research Article

Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling

Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China

Received 30 October 2015; Revised 29 December 2015; Accepted 7 February 2016

Academic Editor: Xuetong Fan

Copyright © 2016 Xiao-yan Song et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The temperature distribution of leafy vegetables is often less uniform than that of other vegetables during the vacuum cooling process, a factor that can cause undesired effects such as frostbite. Brassica chinensis, a type of classical leafy vegetable, was used as a model in this paper to optimize vacuum cooling technology for the whole and fresh-cut leafy vegetables. We found that noticeable temperature differences between the leaf and the petiole occurred, which resulted from their structural difference. Temperature variations of different parts of the leaf were also observed, indicating that cooling rate of leaf margin was quicker than the other parts. Our experiments show that using a moderate volumetric displacement of the chamber (0.033 s−1) is beneficial for obtaining a relative uniform temperature distribution of the leaf part.