SharePRECOOLING SYSTEMS AND QUALITY OF FRUITS AND VEGETABLES.
Author(s) : HERREGODS M.
Type of article: Article
Summary
THE AUTHOR REVIEWS THE CURRENT METHODS OF PRECOOLING FRUIT AND VEGETABLES, INCLUDING VACUUM,HYDROCOOLING, AIR, ICE OR VARIOUS COMBINATIONS OF THESE SYSTEMS. RAPID COOLING IS ESSENTIAL FOR GOOD QUALITY AND THE USE OF COMPUTERISED COOLING PLANTS AVOIDS LOSS OF QUALITY DURING THE COOLING PROCESS AND SUBSEQUENT STORAGE. G.R.S.
Details
- Original title: PRECOOLING SYSTEMS AND QUALITY OF FRUITS AND VEGETABLES.
- Record ID : 1989-0126
- Languages: English
- Source: Chron. Hortic. - vol. 28 - n. 1
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Fruit;
Vegetables - Keywords: Spray; Precooling; Icing; Vacuum; Tunnel; Air; Vegetable; Fruit
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