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Experimental trials on the vacuum precooling of various vegetable and fruit products



Experimental trials on the vacuum precooling of various vegetable and fruit products



Rivista di Frutticoltura e di Ortofloricoltura 48(2): 45-50



Vacuum cooling is based on the loss of heat by evaporation of a small amount of moisture from the product under low pressure. Best results are obtained at 4.6 mm mercury (which corresponds to a boiling temperature of 0 degrees C); superficial freezing will occur at lower pressures. The system used in the trials consisted of a low pressure treatment chamber, a gas extractor unit, a vapour condensation apparatus, and an electronic control panel.

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