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INTENSIFICATION OF THE PRECOOLING OF FRUIT AND VEGETABLES.

INTENSIFICATION DE LA PREREFRIGERATION DES FRUITS ET LEGUMES.

Author(s) : FIKIIN A. G.

Summary

PRECOOLING IS CRITICAL FOR FRESH FRUIT AND VEGETABLES. THE RAP ID DECREASE IN THE CORE TEMPERATURE OF THE PRODUCT INHIBITS BIOCHEMICAL AND MICROBIOLOGICAL PROCESSES AND RETARDS WEIGHT LOSSES. THE INCREASE IN THE PRODUCTIVITY OF REFRIGERATION PLANT DECREASES THE INVESTMENT COSTS WHICH, WITH SLOW FREEZING, WOULD BE NECESSARY FOR CONVENTIONAL COLD ROOMS.

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Pages: 408-413

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Details

  • Original title: INTENSIFICATION DE LA PREREFRIGERATION DES FRUITS ET LEGUMES.
  • Record ID : 1988-1878
  • Languages: French
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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