Precooling is the rapid removal of field heat from freshly harvested fruits and vegetables before shipping, storage, or processing. Prompt precooling inhibits growth of microorganisms that cause decay, reduces enzymatic and respiratory activity, reduces susceptibility to ethylene damage, and reduces moisture loss. Thus, proper precooling reduces spoilage and retards loss of preharvest freshness and quality (Becker and Fricke 2002).
FUNDAMENTALS
Product Requirements
Calculation Methods
COOLING METHODS
Hydrocooling
Forced-Air Cooling
Forced-Air Evaporative Cooling
Package Icing
Vacuum Cooling
Selecting a Cooling Method
Cooling Cut Flowers
Symbols
ISBN: 978-1-939200-97-6 (for I-P versions of chapters)
ISSN: 1930-7195 (for I-P versions of chapters)
Citation: 2018 ASHRAE Handbook–Refrigeration
Product Details
- Published:
- 2018
- ISBN(s):
- 9781939200976
- Number of Pages:
- 13
- Units of Measure:
- I-P
- File Size:
- 1 file , 480 KB
- Product Code(s):
- D-R282018IP
