Pressure-driven infiltration of water and bacteria into plant leaves during vacuum cooling: A mechanistic model

摘要: Abstract Vacuum cooling of leafy greens can quickly lower their temperature, thus efficiently extending shelf-life. However, passive bacterial infiltration into the leaf through openings such as stomata or wounds during this process presents a risk. This study develops mechanistic model stomatal and elaborates controlling parameters. Water vapor phases transport in tissue porous medium, with convective flow driven by pressure changes outside leaf, capillary diffusion water molecular vapor. exchange between symplast apoplast is changes. Bacteria are convected intercellular water, along motility. Heat transfer includes evaporation that varies pressure. Increased primarily caused longer re-pressurization time, initial moisture content larger pores, less so increased vacuum level. Findings should help make processes microbiologically safer.