Precooling fruits & vegetables

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

Precooling is a separate operation from refrigeration and requires the use of specially designed equipment. Precooled products have extended shelf-life, improved appearance, maintained freshness and flavor and reduced deterioration. The operation can be accomplished by methods including hydrocooling, vacuum cooling, air cooling and contact icing. In particular, hydrocooling is an effective and economical method of precooling. The commodities are sprayed with chilled water or immersed in an agitated bath of chilled water. The process has an advantage of causing no commodity moisture loss which can reduce product quality and salable weight. Commodities that have not been precooled or precooled by other means have lower market advantage than products that underwent hydrocooling process.

Original languageEnglish
Pages (from-to)20-22+24+26+28
JournalASHRAE Journal
Volume48
Issue number2
StatePublished - Feb 2006
Externally publishedYes

Fingerprint

Dive into the research topics of 'Precooling fruits & vegetables'. Together they form a unique fingerprint.

Cite this