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Commercial cooling of fruits, vegetables, and flowers.

Author(s) : University of California, THOMPSON J. F., MITCHELL F. G., RUMSEY T. R., et al.

Type of monograph: Other

Summary

This publication describes both proper temperature management practices for perishable commodities and the commercially used methods of cooling fruits, vegetables, and cut flowers. It has a complete discussion of hydrocooler and forced-air cooler design, the two most commonly used cooling methods that can be designed by most people with a good background in industrial refrigeration. Extract from the table of contents: the commodity; forced-air cooling; hydrocooling; room, ice, vacuum and transport cooling; selecting a cooling method; measuring temperatures; cooling calculations; cooling data. In the appendixes: cooling and long-term storage requirements for fruits and vegetables, cut flowers, florist greens, bulbs, cuttings, and miscellaneous nursery stock; room cooling and hydrocooling times; airflow rates and static pressure required to force-air-cool common produce; static pressure, airflow, and time required to cool selected flowers.

Details

  • Original title: Commercial cooling of fruits, vegetables, and flowers.
  • Record ID : 2004-0965
  • Languages: English
  • Publication: University of California, Agriculture and Natural Resources - United states/United states
  • Publication date: 2002
  • Source: Source: publ. 21567-R; revis. ed.; 59 p. (21 x 27.5); fig.; phot.; tabl.; ref.; append.; USD 10.
  • Document available for consultation in the library of the IIR headquarters only.

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