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Forced-air precooling of vegetables in bulk.

Author(s) : MACKINNON I. R., BILANSKI W. K.

Summary

Leaf lettuce, sweetcorn, broccoli and mushrooms were cooled with air flow rates ranging from 1.75 to 9.59 litres/s.kg. Cooling times ranged from 35 to 295 min with total weight loss of between 0.75 and 2.46%. Factors affecting moisture loss and cooling time, such as vapour pressure, surface area and air flow, are discussed.

Details

  • Original title: Forced-air precooling of vegetables in bulk.
  • Record ID : 1994-0986
  • Languages: English
  • Publication date: 1992
  • Source: Source: ASAE, Pap.
    n. 92-6018; 8 p.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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