1718686

Precooling Fruits & Vegetables

Journal Article by ASHRAE , 2006

Brian A. Fricke, Ph.D., Member ASHRAE

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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.

 

Product Details

Published:
2006
Number of Pages:
6
File Size:
1 file , 410 KB
Product Code(s):
D-27344
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This product is unavailable in Russia, Belarus