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PRECOOLING PERISHABLE VEGETABLE PRODUCE: SOME METHODS AND SYSTEMS MOST USED.

[In Portuguese. / En portugais.]

Author(s) : CASIMIRO M. L.

Type of article: Article

Summary

COMPARISON OF VARIOUS METHODS: WATER ICE, HYDROCOOLING, AIR-BLAST (IN COLD ROOMS OR IN VEHICLES), VACUUMS PRODUCTION BY A STEAM JET SYSTEM OR BY A VACUUM PUMP ; USE OF A MIXED SYSTEM: WATER/VACUUM COOLING). THEN THE A. GIVES VARIOUS HALF-COOLING TIMES OBSERVED FOR VARIOUS PRODUCTS, VARIOUS PRECOOLING SYSTEMS AND VARIOUS PACKING AND PALLETIZATION METHODS. SOME NOMOGRAMMES ARE PROPOSED WHICH MAKE POSSIBLE A QUICK CALCULATION OF THE PRECOOLING TIME AS A FUNCTION OF THE FINAL TEMPERATURE REQUIRED. J.G.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1981-0066
  • Languages: Portuguese
  • Source: Rev. port. Frio - vol. 3 - n. 7
  • Publication date: 1979/03
  • Document available for consultation in the library of the IIR headquarters only.

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