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PRECOOLING TECHNIQUES. TECHNIQUES FOR COOLING BY AIR AND WATER.

TECHNIQUES DE PREREFRIGERATION. LES TECHNIQUES DE REFROIDISSEMENT A AIR ET A EAU.

Author(s) : MORAS P.

Type of article: Article

Summary

COMPARATIVE ANALYSIS OF DIFFERENT PRECOOLING METHODS FOR FRUIT AND VEGETABLES. THE AUTHOR CITESCRITERIA FOR SELECTION OF A PROCESS, THEN REVIEWS THE MAIN TECHNIQUES USED (CONVENTIONAL AIR COOLING, IN A ROOM OR A TUNNEL, BY SATURATED HUMID AIR AND BY CHILLED WATER). FOR EACH METHOD, HE INDICATES THE TECHNOLOGICAL PRINCIPLE, DESCRIBES CERTAIN DETAILS (AIR COOLING DEVICES BY CHILLED WATER SPRAY) AND MENTIONS SOME OUTPUT DETAILS ILLUSTRATED BY COOLING CURVES. J.R.

Details

  • Original title: TECHNIQUES DE PREREFRIGERATION. LES TECHNIQUES DE REFROIDISSEMENT A AIR ET A EAU.
  • Record ID : 1990-1069
  • Languages: French
  • Source: Rev. gén. Froid - vol. 79 - n. 4
  • Publication date: 1989

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