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本文阐明了果蔬真空预冷装置的原理、组成、特性及优点 ;给出了基本设计参数的确定方法及计算公式 ,可供专业人员设计参考。
This paper clarifies the principle, composition, characteristics and advantages of fruit and vegetable vacuum precooling equipment. The method of determining the basic design parameters and the calculation formula are given, which can be used as a reference for professionals.