Process parameters for hydrocooling apricots, plums, and peaches
- 1 June 1992
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 27 (3) , 347-352
- https://doi.org/10.1111/j.1365-2621.1992.tb02036.x
Abstract
Summary.: Freshly harvested apricots, plums, and peaches in crates containing 5–20kg were hydrocooled in flowing water at 1°C and 50mms‐1. The cooling parameters: lag factor, cooling coefficient, and time to half‐cool, determined from the exponential decline in the dimensionless ratio of temperature differences between fruit centre and coolant temperature at time t and at zero time, varied somewhat with crate load. Increasing the load from 5 to 20kg increased the time to half‐cool apricots by 17% and plums and peaches by 39%.Keywords
This publication has 2 references indexed in Scilit:
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- Estimation of the refrigeration capacity required to cool horticultural produceInternational Journal of Refrigeration, 1984