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PRESENT CONDITIONS OF PRECOOLING FRESH VEGETABLES IN JAPAN.

[In Japanese. / En japonais.]

Author(s) : OKUBO M.

Type of article: Article

Summary

JAPAN HAS DEVELOPED VEGETABLE PRECOOLING METHODS SIMILAR TO THOSE USED IN THE UNITED STATES. PREFERENCE IS GIVEN TO THE PRESSURE COOLING METHOD BECAUSE IT IS A COMPARATIVELY CHEAPER SYSTEM, IT IS EASILY ADAPTED TO VEGETABLE COOLING AND COOLING RATES ARE SHORTER AS COMPARED TO ROOM COOLING SYSTEMS. PRODUCT QUALITY IS ALSO MAINTAINED AT A HIGH LEVEL.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-1082
  • Languages: Japanese
  • Source: Refrigeration - vol. 59 - n. 677
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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