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An investigation on blast precooling of mushrooms.

[In Chinese. / En chinois.]

Author(s) : HE D., WOODS J. L., ZHANG Q. X.

Type of article: Article

Summary

The heat and mass transfer in mushrooms during blast precooling was studied experimentally. The results showed that lowering the temperature of mushrooms to 20 deg C by blast precooling caused weight loss of less than 2%, which is only about half of that caused by vacuum precooling. Using the lumped parameters method, a heat transfer differential equation was developed, in which the latent heat of moisture evaporation from the mushroom surface is considered. The numerical solution of this equation can be used to predict blast precooling of spherical and lump vegetables and fruits.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1994-2977
  • Languages: Chinese
  • Source: Trans. chin. Soc. agric. Eng. - vol. 9 - n. 1
  • Publication date: 1993

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