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Comparative experimental study on vacuum precooling for several vegetables.

[In Chinese. / En chinois.]

Author(s) : SHEN J., LIU Y., ZOU T., et al.

Type of article: Article

Summary

Precooling is the first working procedure after vegetables are harvested. It is important to keep vegetables' freshness. In this research, Chinese cabbage, cucumber, lettuce, and forest mushrooms were used for experimental testing. Experimental data on vacuum precooling were obtained and compared.

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Pages: 12-15

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2006-1831
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 26 - n. 105
  • Publication date: 2005/09

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