AIR DEHUMIDIFICATION.

LE FROID HUMIDE.

Type of article: Article

Summary

THE AUTHOR PRESENTS A COOLING TECHNIQUE WITH < HUMID > AND ALM OST SATURATED AIR (98%), RECENTLY INTRODUCED IN FRANCE FOR PRECOOLING FRUIT AND VEGETABLES (MAINLY CAULIFLOWERS, ARTICHOKES, CHICORY AND MANY OTHER SPECIES AT HARVEST TIME). HE DESCRIBES THE PRINCIPLE OF THE METHOD, ADOPTED AFTER SYSTEMATIC EXPERIMENTS CARRIED OUT BY A TECHNICAL COMMITTEE SET UP BY PRODUCERS IN THE NORTH FINISTERE REGION. THE FEATURES OF THE EXPERIMENTAL UNIT ARE DESCRIBED ; ITS NUMEROUS ADVANTAGES ARE EXPLAINED TOGETHER WITH A FEW DISADVANTAGES, AND RESULTS ARE REVIEWED. J.R.

Details

Original title: LE FROID HUMIDE.
Record ID : 1990-1907
Languages: French
Source: Génie rural - n. 8-9
Publication date: 1989/08
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Fruit;
Vegetables
Keywords: Precooling; Humidification; Measurement; Chilling; Artichoke; Vegetable; Chicory; Fruit; Cauliflower