. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. FERMENTATION CARBON DIOXIDE ALCOHOL OFF FLAVORS TISSUE COLLAPSE HEAT EVOLUTION 1000 BTU/T0N/DAY BRUSSELS SPROUT. 50 59 TEMP-°F Fig. 1. Simplified schematic diagram of fresh fruit and vegetable respiration showing the role of oxygen in avoiding fermentation and rapid destruction of produce. Energy which is released by the stored food fuels these processes. Fig 2. Examples of heat evolution representing low, intermediate and high respiration rates. Levels of heat evolved from respiration may vary from these values as a resu
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. FERMENTATION CARBON DIOXIDE ALCOHOL OFF FLAVORS TISSUE COLLAPSE HEAT EVOLUTION 1000 BTU/T0N/DAY BRUSSELS SPROUT. 50 59 TEMP-°F Fig. 1. Simplified schematic diagram of fresh fruit and vegetable respiration showing the role of oxygen in avoiding fermentation and rapid destruction of produce. Energy which is released by the stored food fuels these processes. Fig 2. Examples of heat evolution representing low, intermediate and high respiration rates. Levels of heat evolved from respiration may vary from these values as a result of differences in variety, maturity, time after harvest, and other Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Mitchell, F. G. (F. Gordon). [Berkeley]
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Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bo, bookcentury1900, bookpublisherberkeley, booksubjectvegetables
