ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The parameters involved in a method of evaporative cooling of blanched vegetables prior to freezing were investigated. By use of an x-y plotter, cooling rates were charted under controlled conditions of humidity, temperature and air velocity to determine the optimum cooling possible with minimal usage of water. Results show that air velocity is the critical factor involved. Because conservation of water is of environmental importance, the method has practical applications in many processing plants where water cooling is employed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1973.tb02784.x
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