Add to ORKGA laboratory apparatus for vacuum cooling up to 1 kg of horticultural produce at a time is described. The system consists of a vacuum pump and gauge, a water trap, and a cooling chamber fitted with thermocouples. Vacuum cooling tests on strawberries, mushrooms and lettuce showed that the apparatus worked satisfactorily and cooling rates were similar to those obtained with commercial cooking systems.Deposited by bulk impor
Forced air evaporative cooling is an emerging approach to help with post-harvest fruit and vegetable...
Vacuum cooling technology is a proven technology widely applied on precooling of leafy vegetables, m...
In this research, the performance of a kitchen appliance cooking equipment prototype, which can oper...
The deterioration of freshly harvested horticultural crops can be minimised by precooling prior to s...
The quality and safety of food are currently concerned by the world of population now. Usually, the...
Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy veg...
Excerpts from the report: Since the start of commercial vacuum cooling of lettuce, research workers...
Vacuum cooling is known as a rapid evaporative cooling technique for any porous product which has fr...
WOS: 000409183800022PubMed ID: 28928522Vacuum cooling is a rapid evaporative cooling technique and c...
The temperature distribution of leafy vegetables is often less uniform than that of other vegetables...
A laboratory scale microwave vacuum dryer with the ability to record temporal variation of mass and ...
Vacuum cooling technology is a proven technology widely applied on precooling of leafy vegetables, m...
The food industry, especially the cooling of the food, is a major consumer of energy. The high energ...
Measurement of temperature within the products undergoing vacuum cooling is one of the key issues, e...
Original scientific paper Dehydration of hygroscopic materials, especially fruit (blueberries, black...
Forced air evaporative cooling is an emerging approach to help with post-harvest fruit and vegetable...
Vacuum cooling technology is a proven technology widely applied on precooling of leafy vegetables, m...
In this research, the performance of a kitchen appliance cooking equipment prototype, which can oper...
The deterioration of freshly harvested horticultural crops can be minimised by precooling prior to s...
The quality and safety of food are currently concerned by the world of population now. Usually, the...
Vacuum cooling is a rapid evaporative cooling technique and can be used for pre-cooling of leafy veg...
Excerpts from the report: Since the start of commercial vacuum cooling of lettuce, research workers...
Vacuum cooling is known as a rapid evaporative cooling technique for any porous product which has fr...
WOS: 000409183800022PubMed ID: 28928522Vacuum cooling is a rapid evaporative cooling technique and c...
The temperature distribution of leafy vegetables is often less uniform than that of other vegetables...
A laboratory scale microwave vacuum dryer with the ability to record temporal variation of mass and ...
Vacuum cooling technology is a proven technology widely applied on precooling of leafy vegetables, m...
The food industry, especially the cooling of the food, is a major consumer of energy. The high energ...
Measurement of temperature within the products undergoing vacuum cooling is one of the key issues, e...
Original scientific paper Dehydration of hygroscopic materials, especially fruit (blueberries, black...
Forced air evaporative cooling is an emerging approach to help with post-harvest fruit and vegetable...
Vacuum cooling technology is a proven technology widely applied on precooling of leafy vegetables, m...
In this research, the performance of a kitchen appliance cooking equipment prototype, which can oper...