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Determination of precooling process parameters during hydrocooling of several food products.

Author(s) : DINCER I.

Summary

A study was conducted to determine and evaluate precooling process parameters expressed in terms of cooling coefficients, lag factors and half-cooling times during the hydrocooling of tomatoes, pears, cucumbers and squashes in crates, containing 5, 10, 15, and 20 kg of product, in a cold water medium at 1 deg C. 12 approximately spherical or cylindrical fruits from each crate were used as test samples. The hydrocooler used consisted of a conventional refrigeration unit and a cold water reservoir in the test section, where water was circulated by a centrifugal pump. The refrigeration unit consisted of a reciprocating compressor of 9280 watt capacity, a condenser cooled by dual fans of 370 watt capacity, an expansion valve, and a water-cooled evaporator designed as direct-expansion-type heat exchanger.

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Pages: 339-344

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Details

  • Original title: Determination of precooling process parameters during hydrocooling of several food products.
  • Record ID : 1994-0920
  • Languages: English
  • Source: Proposals for the generation and use of refrigeration in the 21st century.
  • Publication date: 1992/09/07
  • Document available for consultation in the library of the IIR headquarters only.

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