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Postharvest operations: precooling of vegetable products.

Operazioni post-raccolta: prerefrigerazione dei prodotti ortofrutticoli.

Author(s) : PASQUALONE S.

Type of article: Article

Summary

During the postharvest period, vegetables and fruits are subjected to qualitative decay (temperature, postharvest operations). Precooling is a very important operation. It consists in quick product cooling to remove the field heat and to considerably reduce the metabolic activity. After that, the product can be preserved in cold stores. The most widespread precooling techniques are: forced-air cooling, forced- and humidified-air cooling, vacuum cooling, and ice cooling. This paper provides and compares different methods and useful elements for calculating the cooling time.

Details

  • Original title: Operazioni post-raccolta: prerefrigerazione dei prodotti ortofrutticoli.
  • Record ID : 2001-0265
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 38 - n. 385
  • Publication date: 1999/10
  • Document available for consultation in the library of the IIR headquarters only.

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