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Factor affecting the cooling rate of lettuce in vacuum cooling installations
Year:
1987
Authors :
Haas, Erez
;
.
Volume :
10
Co-Authors:
Haas, E., Department of Environmental Engineering, Agricultural Engineering Institute, ARO, Bet Dagan, Israel
Gur, G., Department of Environmental Engineering, Agricultural Engineering Institute, ARO, Bet Dagan, Israel, Agrexco Export Company, 20 Ha'arba'ah Street, Tel Aviv, Israel
Facilitators :
From page:
82
To page:
86
(
Total pages:
5
)
Abstract:
Commercial-scale experiments carried out during the last five years have shown that the cooling time of a head of lettuce, wrapped in PVC film and packed in a carton, can vary from 25 to 65 min, depending on the design of the vacuum installation. Experiments were, therefore, carried out with a commercial four pallet vacuum cooler, provided in accordance with the requirements of the Agricultural Engineering Institute, with three vacuum pumps and two compressors. The influence of pumping speed, cooling unit capacity and initial temperature on the cooling time and on the final temperature of lettuce leaves and butts was investigated. The results were compared with the cooling rate obtained with other vacuum cooling installations. Design data are proposed. © 1987.
Note:
Related Files :
COOLING
COOLING RATE
Food Products
Legumes
Lettuce
REFRIGERATION - Vacuum Applications
réfrigération
vegetables
Show More
Related Content
More details
DOI :
10.1016/0140-7007(87)90025-9
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27903
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:35
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Scientific Publication
Factor affecting the cooling rate of lettuce in vacuum cooling installations
10
Haas, E., Department of Environmental Engineering, Agricultural Engineering Institute, ARO, Bet Dagan, Israel
Gur, G., Department of Environmental Engineering, Agricultural Engineering Institute, ARO, Bet Dagan, Israel, Agrexco Export Company, 20 Ha'arba'ah Street, Tel Aviv, Israel
Factor affecting the cooling rate of lettuce in vacuum cooling installations
Commercial-scale experiments carried out during the last five years have shown that the cooling time of a head of lettuce, wrapped in PVC film and packed in a carton, can vary from 25 to 65 min, depending on the design of the vacuum installation. Experiments were, therefore, carried out with a commercial four pallet vacuum cooler, provided in accordance with the requirements of the Agricultural Engineering Institute, with three vacuum pumps and two compressors. The influence of pumping speed, cooling unit capacity and initial temperature on the cooling time and on the final temperature of lettuce leaves and butts was investigated. The results were compared with the cooling rate obtained with other vacuum cooling installations. Design data are proposed. © 1987.
Scientific Publication
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