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USING HIGH QUALITY TEMPERATURE AND GAS CONTROL FOR COX'S PIPPIN APPLE.

Author(s) : BOWMAN M.

Type of article: Article

Summary

THE AUTHOR DESCRIBES THE CONTROLLED ATMOSPHERE PROCESS FOR FRUIT AND GIVES DETAILS OF A NEW STORE COMPRISING 16 ROOMS OF 200 TONNES CAPACITY, 3 OF 70 TONNES AND ONE OF 50 TONNES. THE ROOMS ARE INSULATED WITH 150 MM STEEL CLAD POLYURETHANE FOAM PANELS LOCKED TOGETHER WITH CAMLOCKS AND SEALED WITH RUBBER JOINTS. REFRIGERATION IS BY 4 X 75 KW COMPRESSORS USING A FLOODED NH3 SYSTEM WITH A COIL-AIR DT OF 5 K. TWO TEMPERATURES: 272 K (-1 DEG C) FOR PEARS AND 276.3 K (3.3 DEG C) FOR APPLES ARE AVAILABLE, WITH O2 CONTROLLED AT 1 TO 1.2%. THE RANGE OF AIR TEMPERATURE WITHIN THE STORE IS CLAIMED TO BE 0.1 K AND O2 CONTROL MORE OR LESS 0.1%. G.R.S.

Details

  • Original title: USING HIGH QUALITY TEMPERATURE AND GAS CONTROL FOR COX'S PIPPIN APPLE.
  • Record ID : 1987-0140
  • Languages: English
  • Source: J. chart. Inst. Build. Serv. - vol. 8 - n. 4
  • Publication date: 1986/04
  • Document available for consultation in the library of the IIR headquarters only.

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