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Time and curves of air precooling and hydrocooling by spraying iced water of "Pilafa delicious" apples.

Temps et courbes de préréfrigération par aspersion d'eau glacée et par soufflage d'air des pommes "Pilafa delicious".

Author(s) : LAMBRINOS G., MANOLOPOULOU H., ASSIMAKI H.

Summary

The cooling rate is of great importance and is influenced by different factors. The authors have decided to study the role of packing on cooling time inside a cold room during air precooling, as well as the role of spraying density on hydrocooling rate. Cooling time for different air velocities and for four types of packing is presented and correlated; the augmentation of air velocity from 0.2 to 3.5 meter per second may reduce precooling time 3 to 6 times according to the type of the packing. For hydrocooling, the temperature variation as a function of time and spraying density is presented and correlated; when the spraying density surpasses the 500 liters per hour per square meter precooling time is eliminated within one hour. The efficiency of hydrocooling may be at least twice higher than that of air cooling.

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Details

  • Original title: Temps et courbes de préréfrigération par aspersion d'eau glacée et par soufflage d'air des pommes "Pilafa delicious".
  • Record ID : 1993-3349
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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