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THE PRESSURE COOLING PROCESS (LESS THAN 2 HOURS) IS AN EFFICIENT WAY OF IMPROVING THE SHELF LIFE OF MUSHROOMS. THE METHODS OF MEASUREMENT ARE DESCRIBED TOGETHER WITH THE USE OF THE THERMAL PROPERTIES OF MUSHROOMS TO CALCULATE THE ENERGY REQUIREMENT FOR COOLING. THE MUSHROOMS, PACKED IN CARTONS, ARE COOLED BY AN AIR FLOW OF 3 TO 29 M3/H. THE PROPERTIES MEASURED ARE: THE COOLING COEFFICIENT, THE THERMAL LAG FACTOR, THE SEVEN-EIGHTHS COOLING TIME, THE HEAT EFFECTIVE TRANSFER COEFFICIENT AND THE BIOT NUMBER.
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Pages: 1988-3
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Details
- Original title: REFRIGERATION OF MUSHROOMS.
- Record ID : 1990-1470
- Languages: English
- Source: Refrigeration for food and people.
- Publication date: 1988/09/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Packaging;
Vegetables - Keywords: Precooling; Mushroom; Cooling rate; Carton; Tunnel; Heat transfer; Chilling; Air; Physical property; Packaging
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FACTORS AFFECTING THE COOLING RATE OF AVOCADOS ...
- Author(s) : HAAS E., FELSENSTEIN G.
- Date : 1985/11/17
- Languages : English
- Source: Technology advances in refrigerated storage and transport.
- Formats : PDF
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DESIGN CRITERIA FOR EFFICIENT AND COST EFFECTIV...
- Author(s) : BAIRD C. D., GAFFNEY J. J., TALBOT M. T.
- Date : 1988
- Languages : English
View record
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TRANSIENT HEAT AND MASS TRANSFER FOR ORANGES IN...
- Author(s) : CHAU K. V., GAFFNEY J. J., BAIRD C. D.
- Date : 1985/11/17
- Languages : English
- Source: Technology advances in refrigerated storage and transport.
- Formats : PDF
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Pré-resfriamento de frutas e hortaliças com ar-...
- Author(s) : VISSOTTO F. Z., KIECKBUSCH T. G., NEVES L. C. F.
- Date : 1998
- Languages : Portuguese
- Source: Boll. Soc. bras. Cienc. Tecnol. Aliment. - vol. 33 - n. 1
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Préréfrigération par soufflage d'air de poires ...
- Author(s) : LAMBRINOS G., MANOLOPOULOU H., ASSIMAKI H.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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