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INFLUENCE OF COOLING AIR SPEED AND TEMPERATURE ON FRUIT COOLING INTENSIFICATION.

INFLUENCE DE LA VITESSE ET DE LA TEMPERATURE DE L'AIR SUR L'INTENSIFICATION DU REFROIDISSEMENT DES FRUITS.

Author(s) : FIKIIN A. G., TRIPHONOV S. D.

Summary

FACTORS HELPING COOLING INTENSIFICATION OF DIFFERENT SORTS OF FRUIT LAYERS IN TRAYS AND MODEL PACKING ARE BEING TESTED. THE AIR SPEED INFLUENCES ON THE SURFACE INTENSITY AND COOLING TIME OF FRUIT LAYERS ARE BEING ESTABLISHED.

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Pages: 1982-4

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Details

  • Original title: INFLUENCE DE LA VITESSE ET DE LA TEMPERATURE DE L'AIR SUR L'INTENSIFICATION DU REFROIDISSEMENT DES FRUITS.
  • Record ID : 1984-0989
  • Languages: French
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 368-373; 4 fig.; 3 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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