SharePrecooling fruits and vegetables.
Author(s) : FRICKE B. A.
Type of article: Article
Summary
The effective cooling of food reduces the activity of microorganisms and enzymes, retarding deterioration. Prompt precooling of fruits and vegetables, i.e., the removal of field heat prior to shipping, processing or storage, maintains preharvest freshness and flavour.
Details
- Original title: Precooling fruits and vegetables.
- Record ID : 2006-0834
- Languages: English
- Subject: General information
- Source: ASHRAE Journal - vol. 48 - n. 2
- Publication date: 2006/02
Links
See the source
Indexing
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Themes:
Fruit;
Vegetables - Keywords: Precooling; Generality; Vegetable; Fruit
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Prethladeno voce I povrce.
- Author(s) : FRICKE B. A.
- Date : 2006/11
- Languages : Serbian
- Source: KGH (Klimatizacija Grejanje Hladenje) - vol. 35 - n. 4
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PRESENT CONDITIONS AND PROBLEMS OF PRECOOLING S...
- Author(s) : KURODA T.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 677
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Le froid dans la filière des fruits et légumes.
- Author(s) : MORAS P., MATHIEU-HURTIGER V., MÉRENDET V.
- Date : 2008/11
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - n. 1088
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RAPID AIR PRECOOLING OF FRUITS AND VEGETABLES.
- Author(s) : OHLING R. S.
- Date : 1990
- Languages : English
- Source: ASHRAE Journal - vol. 32 - n. 3
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Prior temperature exposure affects subsequent c...
- Author(s) : SALTVEIT M. E. Jr
- Date : 1991
- Languages : English
- Source: Acta Physiol. Plant. - vol. 82 - n. 4
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