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Document IIF

Conservation de brocoli grâce aux coulis de glace.

Broccoli preservation with ice slurry.

Auteurs : XU J., RAMUSCAK C., CHONG A., et al.

Résumé

Icing is preferred in cooling and preserving perishable vegetables such as broccoli. Ice slurry has many advantages in high volume production and the applications requiring fast cooling, such as ice slurry could be charged in cartons manually and automatically. In the current study, deepchill trade mark ice slurry was charged in the cartons containing broccoli either by forced flow or immersion method. The results showed that ice could fully fill the air voids in cartons by forced flowing ice slurry in broccoli cartons, but it could only partially fill the air voids in immersion tests. It was found that icing distribution was affected by immersion height and duration.

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Format PDF

Pages : 2006-4

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Broccoli preservation with ice slurry.
  • Identifiant de la fiche : 2007-0258
  • Langues : Anglais
  • Source : 7th Conference on Phase-Change Materials and Slurries
  • Date d'édition : 13/09/2006

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