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Préréfrigération par air et par aspersion d'eau glacée des kiwis Hayward.

Air precooling and hydrocooling of Hayward kiwifruit.

Auteurs : LAMBRINOS G., ASSIMAKI H., MANOLOPOULOU H.

Résumé

The effects of packaging on cooling time, inside an experimental cold room during air precooling, as well as the effect of spraying density on hydrocooling rate, were investigated. Cooling times for different air velocities and for 4 types of packages were established. It was found that an increase in air velocity from 0.2 to 3.65 m/s reduced precooling time 3- to 6-fold, depending on the type of package. As regards hydrocooling, the temperature variation as a function of time and spraying density is presented; when the spraying density exceeded 520 litres/h.m2 of top face area, precooling time was reduced to 75 min. The comparison between these 2 precooling methods (air and iced water) demonstrated that the capacity of hydrocooling may be at least 2 times higher than that of air cooling.

Détails

  • Titre original : Air precooling and hydrocooling of Hayward kiwifruit.
  • Identifiant de la fiche : 2000-1928
  • Langues : Anglais
  • Source : Proceedings of the Third International Symposium on Kiwifruit.
  • Date d'édition : 1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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