ShareCooling of table mushrooms to maintain quality.
Kühlung der Speisepilze zur Qualitätserhalting.
Author(s) : GIER J. F. de
Type of article: Periodical article
Summary
The importance of quickly cooling mushrooms to 2 deg C immediately after harvest and storing at 1-4 deg C during transport and display in shops to maintain good quality is discussed. Dry and moist cooling systems are compared. Diagrams of cooling system lay-outs, including forced ventilation and pre-cooling systems, are presented. Tips for improving efficiency of cooling systems in summer are given.
Details
- Original title: Kühlung der Speisepilze zur Qualitätserhalting.
- Record ID : 1998-1044
- Languages: German
- Source: Champignon - n. 391
- Publication date: 1996
Links
See the source
Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Vegetables - Keywords: Mushroom; Design; Chilling; Quality; Vegetable
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