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Cool-down characteristics of potatoes in commercial cold stores.

Author(s) : CHOURASIA M. K., PRASENJIT M., GOSWAMI T. K., et al.

Type of article: Article

Summary

The authors investigated stacked potatoes in a cold store in order to determine the duration of the cooling period. They found that the temperature decreased rapidly for several days, but that the surface of each potato cooled faster than the centre. Steady state was reached within roughly 30 days. The amount of sensible heat released was calculated.

Details

  • Original title: Cool-down characteristics of potatoes in commercial cold stores.
  • Record ID : 2006-2996
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 43 - n. 4
  • Publication date: 2006/07

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