. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. Lettuce cools almost as fast as a vacuum can be established, but a 25- to 30-minute cooling cycle is common, based on the relation of pump and refrigeration capacity to the size of the vacuum chamber. Produce having relatively less area exposed for evaporation of water is not so well adapted. In addition to leafy vegetables, some asparagus, cauliflower, celery and sweet corn are sometimes vacuum cooled commercially, although they cannot be as rapidly cooled as lettuce (which makes their cooling cost greater). Vacuum cooli
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. Lettuce cools almost as fast as a vacuum can be established, but a 25- to 30-minute cooling cycle is common, based on the relation of pump and refrigeration capacity to the size of the vacuum chamber. Produce having relatively less area exposed for evaporation of water is not so well adapted. In addition to leafy vegetables, some asparagus, cauliflower, celery and sweet corn are sometimes vacuum cooled commercially, although they cannot be as rapidly cooled as lettuce (which makes their cooling cost greater). Vacuum cooling causes a water-vapor loss in produce equal to about 1 per cent of the produce weight for each 11°F of cooling. Concentration of this loss on the smaller surface of non-leafy produce may impair its fresh appearance. Spray- ing water on produce before vacuum cooling may therefore be desirable for reducing water loss and preserving appearance. Evaporation of surface water will also produce faster cooling for a short time if evaporation from produce is slow. Most non-leafy produce is well adapted to hydrocooling or to forced-air cooling, and these methods are usually cheaper than vacuum cool- ing. Hydrocooling of produce Fruits and vegetables may be cooled rapidly by bringing them in contact with moving cold water (Bennet, 1963; Kasmire and Parsons, 1971; Lip- ton and Stewart, 1959; Pentzer, et ah, 1936; Perry and Perkins, 1968; Tousaint, et al., 1955) . Hydrocooling removes no water from the pro- duce, and may even revive slightly wilted pro- duce. Efficient hydrocooling requires that: Fig. 14. Hydrocooling produce in bins. Fork-lift places bins on moving conveyor. Bins then pass through the tunnel and chilled water rains upon and around the bins, thus passing through the 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 resemb
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Keywords: ., bo, bookcentury1900, bookpublisherberkeley, booksubjectvegetables
