Share

IIR document

Broccoli preservation with ice slurry.

Author(s) : XU J., RAMUSCAK C., CHONG A., et al.

Summary

Icing is preferred in cooling and preserving perishable vegetables such as broccoli. Ice slurry has many advantages in high volume production and the applications requiring fast cooling, such as ice slurry could be charged in cartons manually and automatically. In the current study, deepchill trade mark ice slurry was charged in the cartons containing broccoli either by forced flow or immersion method. The results showed that ice could fully fill the air voids in cartons by forced flowing ice slurry in broccoli cartons, but it could only partially fill the air voids in immersion tests. It was found that icing distribution was affected by immersion height and duration.

Available documents

Format PDF

Pages: 2006-4

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Broccoli preservation with ice slurry.
  • Record ID : 2007-0258
  • Languages: English
  • Source: 7th Conference on Phase-Change Materials and Slurries
  • Publication date: 2006/09/13

Links


See other articles from the proceedings (22)
See the conference proceedings

Indexing