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Precooling Fruits & Vegetables

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Journal Article by ASHRAE, 2006

Category:

Description

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.

Citation: ASHRAE Journal, vol. 48, no. 2, pp. 20-22, 24, 26, 28

Product Details

Published:
2006
Number of Pages:
6
File Size:
1 file , 410 KB
Product Code(s):
D-27344