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Process parameters for hydrocooling apricots, plums, and peaches.

Author(s) : DINCER I., YILDIZ M., LOKER M., et al.

Type of article: Article

Summary

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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