Cooling 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

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