ShareSummary
Freshly harvested apricots, plums, and peaches were hydrocooled in flowing water at 1 deg C and 50 mm/s. The cooling parameters varied somewhat with crate load. Increasing the load from 5 to 20 kg increased the time to half-cool apricots by 17% and plums and peaches by 39%.
Details
- Original title: Process parameters for hydrocooling apricots, plums, and peaches.
- Record ID : 1993-0937
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
- Publication date: 1992/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Packaging;
Fruit - Keywords: Precooling; Half-cooling time; Chilling; Plum; Process; Peach; Packaging; Fruit; Chilled water; Apricot
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- Date : 2004
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EFFECT OF THE THICKNESS OF PRECOOKED FOODS IN C...
- Author(s) : DRONOV E. M., KORENEV A. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
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LONG TERM STORAGE:PRECOOLING AND HIGH HUMIDITY.
- Author(s) : AHARONI A.
- Date : 1982/03
- Languages : English
- Source: Heat. Aircond. Refrig. - vol. 14 - n. 4
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The effect of vacuum precooling on the half coo...
- Author(s) : TURK R., CELIK E.
- Date : 1993
- Languages : English
- Source: Acta Hortic. - n. 343
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PRECOOLING PERISHABLE VEGETABLE PRODUCE: SOME M...
- Author(s) : CASIMIRO M. L.
- Date : 1979/03
- Languages : Portuguese
- Source: Rev. port. Frio - vol. 3 - n. 7
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