Vacuum cooling of lettuce with various rates of pressure reduction

Transactions of the American Society of Agricultural Engineers

Volumn 44, Issue 1, 2001, Pages 89-93

  Rennie, T J ^a   Raghavan, G S V ^a   Vigneault, C ^a   Gariepy Y ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Lettuce; Postharvest; Precooling; Vacuum cooling

Indexed keywords

COOLING; DATA ACQUISITION; PRESSURE EFFECTS; SOLENOIDS; THERMOCOUPLES; VACUUM PUMPS;

LETTUCE;

AGRICULTURAL PRODUCTS;

COOLING;

EID: 0034811357     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. Methods of precooling fruits, vegetables, and cut flowers
2. Vacuum precooling: A comparison of cooling different vegetables
3. Vegetable preparation, cooling and storage
4. Vacuum cooler for production-scale operation
5. Some engineering aspects of cooling fruits and vegetables
6. Improved techniques for vacuum cooling vegetables
7. The pros and cons of vacuum cooling
8. Commercial cooling of fruits and vegetables
9. Chapter 6: Refrigerated and controlled atmosphere storage
10. Vacuum precooling green onion and celery
11. Mass-average temperature of fruits and vegetables during transient cooling
12. Energy use in vacuum coolers for fresh market vegetables
13. Determining product temperature in a vacuum cooler
14. Latent heat of vaporization of a widely diverse class of fluids