Share

IIR document

The effect of the duration of vacuum precooling on the preservation of the quality of lettuce.

Effet de la durée du prérefroidissement sous vide sur la conservation de la qualité de la laitue.

Author(s) : RENNIE T. J., VIGNEAULT C., RAGHAVAN G. S. V., et al.

Summary

Vacuum coolers are very effective at rapidly cooling produce having a high surface area to mass ratio, such as lettuce. The major drawback of the vacuum cooling system is its large capital costs. The study determines the effects of vacuum rate on the lettuce quality, and establishes the maximum possible operating limits of the vacuum chamber. The results suggest that a slower vacuum cooler system can be as effective as faster systems. Advantages and disadvantages are also presented in the paper.

Available documents

Format PDF

Pages: 2000-4

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Effet de la durée du prérefroidissement sous vide sur la conservation de la qualité de la laitue.
  • Record ID : 2002-1992
  • Languages: French
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 180-186; fig.; tabl.; 3 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing