ShareAir flow precooling of individual grapes.
Author(s) : DINCER I.
Type of article: Article
Summary
The forced air precooling of the individual layers of 5 kg grapes (sultana variety) was investigated in flowing air at 4 deg C and at flow velocities from 1 to 2 meters/second. Increasing the flow velocity of air from 1 to 2 meters/second decreased the half-cooling time by 21.8% and seven-eighths-cooling time by 23.6%.
Details
- Original title: Air flow precooling of individual grapes.
- Record ID : 1996-2288
- Languages: English
- Source: J. Food Eng. - vol. 26 - n. 2
- Publication date: 1995
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fruit
- Keywords: Velocity (fluids, gases); Precooling; Half-cooling time; Grape; Air; Fruit
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- Date : 1982/03
- Languages : English
- Source: Heat. Aircond. Refrig. - vol. 14 - n. 4
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- Author(s) : CASIMIRO M. L.
- Date : 1979/03
- Languages : Portuguese
- Source: Rev. port. Frio - vol. 3 - n. 7
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- Date : 1992/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
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The effect of vacuum precooling on the half coo...
- Author(s) : TURK R., CELIK E.
- Date : 1993
- Languages : English
- Source: Acta Hortic. - n. 343
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