issue1

Author: Felipe Silva ^{1, 2}, Bernard Goyette ¹, Gaétan Bourgeois ¹ and Clément Vigneault ^{1, 2*}

Abstract

The duration of precooling is an important factor in the design of any precooling system. Water and air precooling systems are recommended for apples; however, the literature does not present any specific data to help designers choosing between these two systems. Two lab-scale precooling systems were built to allow a comparison of the respective performances of water and air used as heat sink fluids in apple cooling. The water system was shown to perform twice as fast as the air system under comparable conditions. It was also discovered that the half cooling time of apples precooled with water or with air could be predicted as a function of their diameter using regression equations developed during the present study.

Article Purchasing

If you would like to buy just this specific document (article, review or this journal issue), thus take contact with the Editorial Office.

Please specify the title of the article or review, issue, number and volume.

Software and compilation © 2002 Science & Technology. All rights reserved.
Your use of this service is governed by Terms and Conditions. Please review our copyright Policy for details on how we protect information that you supply.

Note to Users

The section "Articles in Press" contains peer reviewed and accepted articles to be published in the print and/or online journal.

The requested document is freely available only to registered users with an online subscription to Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password.

Comparing forced air cooling and water cooling for apples

Abstract

Article Purchasing

Note to Users