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PRECOOLING: A PROBLEM OF RAPID HEAT TRANSFER AND WATER CONSERVATION.

LA PREREFRIGERATION. UNE AFFAIRE DE TRANSFERT RAPIDE DE CHALEUR ET DE CONSERVATION DE L'EAU.

Author(s) : DUMINIL M.

Type of article: Article

Summary

AFTER DEFINING PRECOOLING AND GIVING ITS ADVANTAGES, THE AUTHOR ANALYSES THE PHENOMENA WHICH GOVERN TRANSFER BETWEEN THE PRODUCT BEING CHILLED AND THE ENVIRONMENTAL MEDIUM. HE FIRSTLY DESCRIBES HEAT TRANSFER BY EXAMINING SEPARATELY CONDUCTION AND CONVECTION PHENOMENA, THEN THE REAL CASE OF COOLING APRODUCT WHEN THE TWO ARE COMBINED. METHODS TO INCREASE THE COOLING RATE AND THEIR ENERGY CONSUMPTION ARE INDICATED. WATER LOSS DURING PRECOOLING FRUIT AND VEGETABLES IS THEN DESCRIBED. FINALLY, HE SUMMARIZES THE DIFFERENT METHODS OF PRECOOLING AND COMPARES THEIR RESPECTIVE ADVANTAGES AND DISADVANTAGES. J.R.

Details

Original title: LA PREREFRIGERATION. UNE AFFAIRE DE TRANSFERT RAPIDE DE CHALEUR ET DE CONSERVATION DE L'EAU.
Record ID : 1990-1068
Languages: French
Source: Rev. gén. Froid - vol. 79 - n. 4
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fruit;
Vegetables
Keywords: Precooling; Mass transfer; Heat transfer; Weight loss; Performance; Vegetable; Fruit