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THE INFLUENCE OF THE PACKAGE ON VACUUM COOLING CAULIFLOWER AND BROCCOLI.

Author(s) : HAAS E., GUR G.

Summary

EXPERIMENTS CARRIED OUT DURING THE LAST 3 YEARS WITH A FOUR-PALLET VACUUM COOLER HAVE INDICATED THAT THE FINAL TEMPERATURE OF CAULIFLOWERS AND BROCCOLI IS INFLUENCED BY PACKAGING. THE TIME AND FINAL TEMPERATURE WERE COMPARED WITH THOSE OF PVC-PACKED LETTUCE. IT IS POSSIBLE TO REDUCE THE CAULIFLOWER TEMPERATURE FROM 288 K (15 DEG C) TO 275-276 K (2-3 DEG C) WITHIN 45 MINUTES, OF WHICH 14 MINUTES UP TO THE FREEZING POINT, WHEN THE HEADS WITHOUT LEAVES ARE WRAPPED INP L. THE TEMPERATURE OF AVERAGE SIZED BROCCOLI, IN PVC FILM, WAS LOWERED FROM 289 K (16 DEG C) TO 273.4-275 K (0. 4-2 DEG C) WITHIN 42 MIN. LETTUCE ARE COOLED FROM 291 K (18 DEG C) TO 273.5-274.8 K (0.5-1.8 DEG C) WITHIN 37 MIN.

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Details

  • Original title: THE INFLUENCE OF THE PACKAGE ON VACUUM COOLING CAULIFLOWER AND BROCCOLI.
  • Record ID : 1990-1467
  • Languages: English
  • Source: Cold chains in economic perspective.
  • Publication date: 1988/05/17
  • Document available for consultation in the library of the IIR headquarters only.

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