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R28 -- Methods of Precooling Fruits, Vegetables, and Cut Flowers (I-P)
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R28 -- Methods of Precooling Fruits, Vegetables, and Cut Flowers (I-P)
Handbook / Manual / Guide by ASHRAE, 2014
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Full Description
Precooling is the rapid removal of field heat from freshly harvested fruits and vegetables before shipping, storage, or processing. Prompt precooling inhibits growth of microorganisms that cause decay, reduces enzymatic and respiratory activity, and reduces moisture loss. Thus, proper precooling reduces spoilage and retards loss of preharvest freshness and quality (Becker and Fricke 2002).
Product Requirements
Calculation Methods
COOLING METHODS
Hydrocooling
Forced-Air Cooling
Forced-Air Evaporative Cooling
Package Icing
Vacuum Cooling
Selecting a Cooling Method
Cooling Cut Flowers
Symbols
ISBN: 978-1-936504-71-8 (for I-P versions of chapters)
ISSN: 1930-7217 (for I-P versions of chapters)
Citation: 2014 ASHRAE Handbook -- Refrigeration: Chapter 28, Methods of Precooling Fruits, Vegetables, and Cut Flowers (I-P)