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Advantages and drawbacks of the water-spraying process for fruits and vegetables.

La brumisation dans la filière fruits et légumes : intérêts et contraintes.

Author(s) : LETANG G., ALVAREZ G., ALLAIS I.

Summary

The article discusses the water-spraying process, which consists in replacing cold air with water spraying. Water immersion makes possible the rapid cooling of vegetables or fruits with high metabolisms (such as asparagus or cherries). This process has the drawback of favouring cross-contamination, and the presence of residual water can lead to mould development. Forced-air cooling is less efficient from a thermal point of view, and results in weight loss, but it remains a flexible and less expensive process. Hence, it seems important to combine the advantages of water with those of forced air.

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Pages: 1994-5

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Details

  • Original title: La brumisation dans la filière fruits et légumes : intérêts et contraintes.
  • Record ID : 1996-0223
  • Languages: French
  • Source: Refrigeration and the Quality of Fresh Vegetables.
  • Publication date: 1994/09/07
  • Document available for consultation in the library of the IIR headquarters only.

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