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LOADING WARM NAKED-PACKED AND WRAPPED LETTUCE AND COOLING IT IN TRANSIT. ITS EFFECT ON QUALITY.

Author(s) : HINSCH R. T., WANG C. Y., KINDYA W. G.

Type of article: Article

Summary

COOLING IN TRANSIT BY VAN CONTAINERS CAN ONLY BE ACHIEVED BY T-TYPE FLOORS AND UNDER FLOOR COLD AIR DELIVERY. TABLES GIVE DETAILS OF TEMPERATURE BEFORE AND AFTER TRANSIT IN NONPRECOOLED, PRECOOLED, AND VACUUM PRECOOLED LETTUCE IMMEDIATELY AFTER HARVEST. EQUIPMENT AND PROCEDURES ARE DESCRIBED. THE RESULTS INDICATE THAT ARRIVAL AND SUBSEQUENT QUALITY OF LETTUCE THAT WAS COOLED DURING TRANSIT WAS NOT AS GOOD AS THAT OF LETTUCE WHICH HAS BEEN VACUUM COOLED. C.R.F.

Details

  • Original title: LOADING WARM NAKED-PACKED AND WRAPPED LETTUCE AND COOLING IT IN TRANSIT. ITS EFFECT ON QUALITY.
  • Record ID : 1984-2099
  • Languages: English
  • Source: J. Food Distrib. Res. - vol. 14 - n. 2
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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