Some Aspects of Transportation of California Fruits and Vegetables PDF Download
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Author: Paul Escobosa
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 80
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Book Description
Author: Paul Escobosa
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 80
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Book Description
Author:
Publisher:
ISBN:
Category : Delegated legislation
Languages : en
Pages : 492
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Book Description
Author: W. B. Langford
Publisher:
ISBN:
Category : Railroads
Languages : en
Pages : 72
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Book Description
Author: Robert E. Hardenburg
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 140
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Book Description
Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.
Author: Robert Earle Hardenburg
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 148
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Book Description
Author:
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 278
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Book Description
Author: United States. Department of Agriculture. Economics, Statistics, and Cooperatives Service
Publisher:
ISBN:
Category : Vegetable trade
Languages : en
Pages : 36
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Book Description
Author:
Publisher:
ISBN:
Category : Fruit trade
Languages : en
Pages : 16
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Book Description
Author:
Publisher:
ISBN:
Category : Transportation
Languages : en
Pages : 1960
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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.
