Share

New developments in fresh fruit cooling methods.

Author(s) : STEYNOR P.

Type of article: Article

Summary

South African firm Kromco has a large fruit packing operation. Fruit is cooled in 400 kg bulk bins to -0.5 deg C, but during packing the temperature can rise to about 10 deg C and requires re-cooling to -0.5 deg C before despatch to market. Up until now, the re-cooling was carried out by a labour intensive operation of pressure cooling, with air being sucked through the cartons and requiring up to 3 days cooling for pears and apple varieties packed in plastic bags inside the cartons. With the decision taken to build a store requiring no intermediate support posts, pressure cooling after packaging had to be achieved without support posts.

Details

  • Original title: New developments in fresh fruit cooling methods.
  • Record ID : 1999-2346
  • Languages: English
  • Source: S. A. Refrig. Aircond. - vol. 14 - n. 5
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing