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Method to evaluate precooling systems for fruits and vegetables.

Author(s) : GOYETTE B., VIGNEAULT C., PANNETON B., RAGHAVAN G. S. V.

Summary

The temperature of the medium surrounding the product is calculated using the same set of data required to evaluate cooling rates. The theoretical basis for the method is presented and a laboratory experiment, using 5 brocoli stalks ranging in diameter from 20 to 40 mm, is described. Results show that the accuracy of the technique is acceptable and applicable outside of laboratory conditions.

Details

  • Original title: Method to evaluate precooling systems for fruits and vegetables.
  • Record ID : 1996-2829
  • Languages: English
  • Publication date: 1995/02/20
  • Source: Source: ASAE, Guanajuato Conf. Proc.
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