Commercial forced-air precooling of strawberries: A temperature distribution and correlation study
Author:
Funder
Natural Sciences and Engineering Research Council (NSERC) of Canada
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. Modelling turbulent flow and heat transfer using macro-porous media approach used to predict cooling kinetics of stack of food products;Alvarez;J. Food Eng.,2007
2. Commercial-scale forced-air cooling of packaged strawberries;Anderson;Trans. ASAE (Am. Soc. Agric. Eng.),2004
3. Precooling techniques and applications for horticultural products — a review;Brosnan;Int. J. Refrig.,2001
4. Forced-convective cooling of citrus fruit: package design;Defraeye;J. Food Eng.,2013
5. Study of parameters affecting cooling rate and temperature distribution in forced-air precooling of strawberry;Emond;Trans. ASAE (Am. Soc. Agric. Eng.),1997
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