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Precooling 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

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