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Froid commercial : refroidissement des fruits, des légumes et des fleurs.

Commercial cooling of fruits, vegetables, and flowers.

Auteurs : University of California, THOMPSON J. F., MITCHELL F. G., RUMSEY T. R., et al.

Type de monographie : Autre

Résumé

This publication describes both proper temperature management practices for perishable commodities and the commercially used methods of cooling fruits, vegetables, and cut flowers. It has a complete discussion of hydrocooler and forced-air cooler design, the two most commonly used cooling methods that can be designed by most people with a good background in industrial refrigeration. Extract from the table of contents: the commodity; forced-air cooling; hydrocooling; room, ice, vacuum and transport cooling; selecting a cooling method; measuring temperatures; cooling calculations; cooling data. In the appendixes: cooling and long-term storage requirements for fruits and vegetables, cut flowers, florist greens, bulbs, cuttings, and miscellaneous nursery stock; room cooling and hydrocooling times; airflow rates and static pressure required to force-air-cool common produce; static pressure, airflow, and time required to cool selected flowers.

Détails

  • Titre original : Commercial cooling of fruits, vegetables, and flowers.
  • Identifiant de la fiche : 2004-0965
  • Langues : Anglais
  • Édition : University of California, Agriculture and Natural Resources - États-unis/États-unis
  • Date d'édition : 2002
  • Source : Source : publ. 21567-R; revis. ed.; 59 p. (21 x 27.5); fig.; phot.; tabl.; ref.; append.; USD 10.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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