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FACTORS AFFECTING THE COOLING RATE OF LETTUCE IN VACUUM COOLING INSTALLATIONS.

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

Type of article: Article, IJR article

Summary

COMMERCIAL-SCALE EXPERIMENTS HAVE SHOWN THAT THE COOLING TIME OF A LETTUCE, IN PVC FILM AND PACKED IN A CARTON, CAN VARY FROM 25TO 65 MIN, DEPENDING ON THE DESIGN OF THE INSTALLATI EXPERIMENTS WERE, THEREFORE, CARRIED OUT WITH A COMMERCIAL FOUR PALLET VACUUM COOLER. THE INFLUENCE OF PUMPING SPEED, COOLING UNIT CAPACITY AND INITIAL TEMPERATURE ON THE COOLING TIME AND ON THE FINAL TEMPERATURE OF LETTUCE WAS INVESTIGATED. THE RESULTS WERE COMPARED WITH THE COOLING RATE OBTAINED WITH OTHER VACUUM COOLING INSTALLATIONS. DESIGN DATA ARE PROPOSED.

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Pages: 82-86

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Details

  • Original title: FACTORS AFFECTING THE COOLING RATE OF LETTUCE IN VACUUM COOLING INSTALLATIONS.
  • Record ID : 1987-1828
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 10 - n. 2
  • Publication date: 1987

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