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FACTORS AFFECTING THE COOLING RATE OF AVOCADOS PACKED IN CORRUGATED CARTONS.

Author(s) : HAAS E., FELSENSTEIN G.

Summary

THE COOLING RATE OF FRUITS IN COMMERCIAL OPERATION VARIES WITHIN A LARGE RANGE (FROM 6-300 HOURS). IN ORDER TO DESIGN COOLING INSTALLATIONS FOR AVOCADOS PACKED IN CORRUGATED CARTONS AND STACKED ON PALLETS, IT WAS NECESSARY TO ESTABLISH THE SEPARATE INFLUENCE OF AIR VELOCITY, THE FREE FLOW AREA AND THE NUMBER OF CARTON LAYERS. AVOCADO PACKED IN CARTONS PROVIDED WITH A FREE FLOW AREA OF 3.5, 6.2, 8.2 AND 10.2% OF THE CARTON WALL PERPENDICULAR TO THE DIRECTION OF AIR FLOW WAS COOLED IN A TUNNEL WITH AN AIR VELOCITY FROM 0.05 TO 0.15 M/S PLUS A HIGH VELOCITY OF 2.8 M/S. THE NUMBER OF CARTON LAYERS VARIED FROM 4 TO 7. FOR EACH TEST THE CORRELATION BETWEEN THE NON DIMENSIONAL TEMPERATURE AND THE COOLING TIME WAS DETERMINED AND THE EFFECTIVE HEAT TRANSFER COEFFICIENT WAS CALCULATED.

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Details

  • Original title: FACTORS AFFECTING THE COOLING RATE OF AVOCADOS PACKED IN CORRUGATED CARTONS.
  • Record ID : 1987-1379
  • Languages: English
  • Source: Technology advances in refrigerated storage and transport.
  • Publication date: 1985/11/17
  • Document available for consultation in the library of the IIR headquarters only.

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