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QUICK VACUUM PRECOOLING.

LA PREREFRIGERATION RAPIDE PAR LE VIDE.

Author(s) : FOURNIER P., VANDIEVOET A. C.

Type of article: Article

Summary

THE PAPER DESCRIBES A VACUUM COOLING EQUIPMENT QUICKLY COOLING VARIOUS PLANT PRODUCTS AFTER HARVESTING, TO A CORE TEMPERATURE OF 275 K (2 DEG C) BY EVAPORATION UNDER VACUUM OF A SMALL PART OF CONSTITUENT WATER. AN AVERAGE 30 MIN CYCLE INCLUDES THREE STAGES OF ABOUT THE SAME TIME, IN UNITS, THE CAPACITY OF WHICH IS EXPRESSED BY THE NUMBER OF PALLETS. THE AUTHORS STRESS THE QUALITATIVE ADVANTAGES OF VACUUM PRECOOLING, MAINLY FOR LEAFY VEGETABLES, EVEN IF THEY ARE PREPACKAGED IN PLASTIC BAGS. REFRIGERATING MACHINES CAN BE USED DURING THE PRECOOLING TIME OR AT OTHER TIMES FOR MAINTAINING STORAGE ROOMS UNDER REFRIGERATION. ENERGY COST IS LOW, IE 0.005 FF/KG FOR A PROCESSING PLANT HANDLING 700 T. G.G.

Details

  • Original title: LA PREREFRIGERATION RAPIDE PAR LE VIDE.
  • Record ID : 1984-1864
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 100 - n. 10
  • Publication date: 1983/10
  • Document available for consultation in the library of the IIR headquarters only.

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