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Moisture loss during forced air cooling of fruits and vegetables.

Author(s) : THOMPSON J. F., KNUTSON J., RUMSEY T. R.

Summary

Forced air cooling caused no measurable weight loss in waxed oranges which have a low transpiration coefficient. Carrots, which have a ten fold higher transpiration coefficient, lost more weight when they had high initial temperatures and when they were exposed to low air flow. Bagged carrots lost very little weight in cooling. A mathematical model was able to accurately predict product temperature data if it incorporated a range of air velocities in the container.

Details

  • Original title: Moisture loss during forced air cooling of fruits and vegetables.
  • Record ID : 1997-1541
  • Languages: English
  • Publication date: 1996/07/14
  • Source: Source: ASAE, Annu. int. Meet., Phoenix
    pap. 96-6051; 10 p.; 2 fig.; 2 tabl.; 9 ref.; append.
  • Document available for consultation in the library of the IIR headquarters only.

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