ShareTECHNOLOGICAL EVALUATION OF FRESH FRUIT AND VEGETABLES.
[In Italian. / En italien.]
Author(s) : GORINI F. L.
Type of article: Article
Summary
PRECOOLING IS ESSENTIAL IN MAINTAINING PRODUCT QUALITY AND HYDROCOOLING IS RECOMMENDED BECAUSE IT IS A RAPID PROCESS AND KEEPS WEIGHT LOSSES TO A MINIMUM. WITH LEAFY VEGETABLES, VACUUM COOLING IS PREFERRED SINCE MOST OF THE PRODUCTS ARE ALREADY PACKED AFTER HARVEST. VARIOUS TYPES OF PACKAGINGS ARE DESCRIBED SINCE THEY ARE ESSENTIAL TOWARDS MAINTAINING PRODUCT FRESHNESS, REDUCING WEIGHT LOSS AND PROVIDING LONGER STORAGE DURATIONS.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1982-1944
- Languages: Italian
- Source: Ann. IVTPA - vol. 11
- Publication date: 1980
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Fruit;
Vegetables - Keywords: Precooling; Vacuum; Weight loss; Vegetable; Immersion; Packaging; Fruit; Water
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EFFECT OF HYDROCOOLING AND PACKAGING ON ASPARAG...
- Author(s) : TESTONI A., ECCHER ZERBINI P., GRASSI M.
- Date : 1983
- Languages : Italian
- Source: Ann. IVTPA - vol. 14
View record
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THE INFLUENCE OF VACUUM COOLING AND THE PACKAGI...
- Author(s) : SOZZI A., RETIN-O F.
- Date : 1985
- Languages : Italian
- Source: Ann. IVTPA - vol. 16
View record
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Precooling: technology and quality effects.
- Author(s) : TESTONI A.
- Date : 1991
- Languages : Italian
- Source: Atti IVTPA - vol. 14
View record
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Experimental research on vacuum precooling.
- Author(s) : SUN H., QI Z. G., ZHANG J., et al.
- Date : 2003/04/22
- Languages : English
- Source: Cryogenics and refrigeration. Proceedings of ICCR 2003.
View record
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CHILL STORAGE AND DISTRIBUTION OF FRUIT AND VEG...
- Author(s) : DENNIS C.
- Date : 1985/03
- Languages : English
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