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ESTIMATION OF THE REFRIGERATION CAPACITY REQUIRED TO COOL HORTICULTURAL PRODUCE.

Author(s) : WADE N. L.

Type of article: Article, IJR article

Summary

THE PROVISION OF SUFFICIENT REFRIGERATION CAPACITY TO SATISFY THE MAXIMUM INITIAL COOLING RATES ACHIEVED BY CONVECTIVE HEAT TRANSFER DURING PRESSURE COOLING IS OFTEN UNNECESSARY AND UNECONOMIC. AN EQUATION IS DERIVED FOR THE REFRIGERATION CAPACITY IN TERMS OF THE RATE OF HEAT LOSS FROM THE PRODUCE, SO THAT COOLING CAN BE ACHIEVED WITHIN THE TIME REQUIRED FOR MAINTENANCE OF QUALITY WITHOUT THE NEED FOR AN EXCESSIVELY LARGE PLANT. COOLING RATE IS DEFINED IN TERMS OF THE SEVEN-EIGHTHS COOLING TIME, AND AN EMPIRICAL LAG FACTOR FROM THE THERMAL PROPERTIES OF THE PRODUCE.

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Pages: 358-366

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Details

  • Original title: ESTIMATION OF THE REFRIGERATION CAPACITY REQUIRED TO COOL HORTICULTURAL PRODUCE.
  • Record ID : 1985-1487
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
  • Publication date: 1984

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