Commercial Cooling of Fruits, Vegetables, and Flowers PDF Download
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Author: James F. Thompson
Publisher: UCANR Publications
ISBN: 9781601076199
Category : Technology & Engineering
Languages : en
Pages : 68
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Book Description
This handbook contains detailed descriptions of proper temperature management for perishables and commercial methods of cooling fruits, vegetables, and cut flowers. Includes a complete discussion of design for hydro-cooler and forced-air cooler systems.
Author: James F. Thompson
Publisher: UCANR Publications
ISBN: 9781601076199
Category : Technology & Engineering
Languages : en
Pages : 68
Get Book Here
Book Description
This handbook contains detailed descriptions of proper temperature management for perishables and commercial methods of cooling fruits, vegetables, and cut flowers. Includes a complete discussion of design for hydro-cooler and forced-air cooler systems.
Author: Jacob Martin Lutz
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 100
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Book Description
Author: Robert Earle Hardenburg
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 108
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Book Description
Author: Robert Claude Wright
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 82
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Book Description
Author: Robert E. Hardenburg
Publisher:
ISBN:
Category :
Languages : en
Pages : 130
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Book Description
Factor involved in cold storage. Mixed commodities. Dired and frozen fruit and vegetable. Cut flowers and florist green marketing. Respiration rates, heat, Evolution, and refrigeration. Weight loss in storage.
Author: F. Gordon Mitchell
Publisher:
ISBN:
Category : Vegetables
Languages : en
Pages : 43
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Book Description
Author: Jacob Martin Lutz
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 100
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Book Description
Author: Robert Claude Wright
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 77
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Book Description
Author: Robert E. Hardenburg
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 130
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Book Description
Author: James F. Thompson
Publisher: UCANR Publications
ISBN: 1627110593
Category : Technology & Engineering
Languages : en
Pages : 131
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Book Description
About one-third of fresh produce harvested worldwide is lost at various points in the distribution system between production and consumption. While it is impossible and uneconomical to eliminate these losses completely, it is possible to reduce them by at least half and increase food availability. The first chapter of this volume describes both proper temperature management practices for perishable commodities and the commercially used methods for cooling fruit, vegetables, and cut flowers. It is written for a person who is initially investigating produce cooling, a professional designer who needs design details, and an operator who wants a better understanding of practical operation guidelines. The chapter contains a complete discussion of design for forced-air coolers, hydrocoolers, and vacuum coolers-the most commonly used cooling methods that people with a good background in industrial refrigeration can design. The second chapter is an overview of cold storage for perishables It describes the unique issues associated with designing a cold storage for perishables. Worker safety and food safety for cooling and storage systems have become important issues for the industry, and they are discussed in chapters 3 and 4. The volume concludes with chapter 5, which describes the effects of air temperature and humidity on postharvest quality and temperature and humidity measurement methods.
