The effective cooling of food reduces the activity of microorgan- isms and enzymes, retarding deterioration. Prompt precooling of fruits and vegetables, i.e., the removal of field heat prior to shipping, processing or storage, maintains preharvest freshness and flavor.
Citation: ASHRAE Journal, vol. 48, no. 2, pp. 20-22, 24, 26, 28
Product Details
- Published:
- 2006
- Number of Pages:
- 6
- File Size:
- 1 file , 410 KB
- Product Code(s):
- D-27344
