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EVAPORATIVE COOLING OF BLANCHED VEGETABLES
Author(s) -
COFFELT ROBERT J.,
WINTER F. H.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02784.x
Subject(s) - evaporative cooler , air velocity , humidity , environmental science , air humidity , water cooling , air temperature , plotter , chemistry , meteorology , mechanics , engineering , computer science , mechanical engineering , geography , physics , computer graphics (images)
The parameters involved in a method of evaporative cooling of blanched vegetables prior to freezing were investigated. By use of an x‐y plotter, cooling rates were charted under controlled conditions of humidity, temperature and air velocity to determine the optimum cooling possible with minimal usage of water. Results show that air velocity is the critical factor involved. Because conservation of water is of environmental importance, the method has practical applications in many processing plants where water cooling is employed.