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NEW PRECOOLING TECHNIQUES ON THE FARM.

NOUVELLES TECHNIQUES DE PREREFRIGERATION AU NIVEAU DE LA PRODUCTION.

Author(s) : LETEINTURIER J.

Type of article: Article

Summary

THE REVIVING INTEREST FOR THE PRECOOLING OF FRUIT AND VEGETABLES ON THE FARM IS MAINLY LINKED TO THE PROBLEMS OF COMMERCIAL QUALITY AND OF THE SHELF-LIFE OF PRODUCTS. IN ORDER TO SUCCEED, THE PROCESSOR SHOULD FOLLOW THE COMMERCIAL DEVELOPMENT OF THE PRODUCT ENVISAGED AND ACQUIRE KNOW-HOW. THE PAPER GIVES THE EXAMPLE OF EARLY CARROT. PRECOOLING IS ONLY ONE OF THE FACTORS OF SUCCESS. THE PROCESSES ARE VARIOUS, SUCH AS THE SERIES OF PRODUCTS: VACUUM-COOLING, HYDROCOOLING, BLAST AIR COOLING, WATER ICE. J.R.

Details

  • Original title: NOUVELLES TECHNIQUES DE PREREFRIGERATION AU NIVEAU DE LA PRODUCTION.
  • Record ID : 1987-0504
  • Languages: French
  • Source: Rev. gén. Froid - vol. 76 - n. 3
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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