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PRESSURE COOLING OF PEACHES.

[In Japanese. / En japonais.]

Author(s) : SATO R.

Type of article: Article

Summary

SERIOUS INJURIES AND ROTTING DURING THE SHIPPING OF PEACHES HAVE BEEN OBSERVED. TO PREVENT THESE DETERIORATIONS IT IS DESIRABLE THAT RAPID COOLING IS OBTAINED BEFORE SHIPMENT AND THAT THE FRUIT ARE STORED AT 283 K (10 DEG C) OR LOWER DURING TRANSIT. PRESSURE COOLING IS PREFERRED TO OTHER METHODS ESPECIALLY WHEN THE FRUIT ARE PACKED IN FIBERBOARD SHIPPING CONTAINERS AND THIS METHOD HAS BEEN ADOPTED RECENTLY IN THE PRODUCING REGIONS. EQUIPMENT AND PROCESSES ARE DESCRIBED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-1090
  • 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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