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HEAT-HUMIDITY CHARACTERISTICS OF THE REFRIGERATION OF FRUIT AND VEGETABLES.

[In Russian. / En russe.]

Author(s) : MARTYNOVA L. V.

Type of article: Article

Summary

EXPERIMENTS WERE DONE TO DETERMINE THE IMPORTANCE OF THE HEAT-HUMIDITY RELATIONSHIP IN CHILLING VARIOUS FRUITS AND VEGETABLES, AS A FUNCTION OF THEIR EVAPORATING CAPACITY, THEIR STACKING HEIGHT, THE SPEED OF THE COOLING AIR AND EFFECTIVE CHILLING TIME. IT WAS FOUND THAT VEGETABLES (OTHER THAN POTATOES) WITH AN EVAPORATING-CAPACITY COEFFICIENT HIGHER THAN 0.1 SHOULD BE NO HIGHER THAN 2-3 M. FRUIT OF THIS GROUP SHOULD BE FROZEN OR UNDERGO RHYOI VEGETABLE PRODUCTS WITH A COEFFICIENT OF BETWEEN 0.01 AND 0.1 ARE BETTER AIR-COOLED AND KEPT IN OPEN CONTAINERS WITH A DEPTH OF NO GREATER THAN 1 M AND CONTINUOUS WALLS. M. C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1991-0200
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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