Summary
In vacuum cooling, vegetables like a Japanese redish can hardly be cooled. Although it is thought that the pre-cooling method like hydro-cooling is the best for a Japanese radish, almost all hydro-cooling is not performed in Japan.HomePage
Then, it aimed at development of the method of adding a small improvement to the present vacuum cooling method, and cooling Japanese radish efficiently in this research.
That is, the pre-wetting processing method for performing vacuum cooling effectively, its cooling effect, and the cooling characteristic to the thickness and the cooling time of a Japanese radish were examined.
Consequently, when carrying out vacuum cooling using the paper dishcloth which contained moisture in packing material, it became clear that sufficient cooling effect is obtained.Keywords: vacuum cooling, Japanese radish, pre-wetting, thermo-graphy, package material, paper dishcloth