Pre-cooling after fruit harvesting is very important
The field heat carried by fruits and vegetables is released as soon as possible before loading or transporting, and this work is called pre-cooling in the storage and transportation of fruits and vegetables.
There are many ways to pre-cool, generally divided into natural pre-cooling and artificial pre-cooling. Artificial pre-cooling is air cooled, water cooled and vacuum cooled.
1 Natural cooling is the easiest way to pre-cool. It puts the harvested fruit in a cool, ventilated place, allowing it to dissipate naturally.
2 Water cooling is a cooling method that uses cold water to rush or pour fruit, or to soak the fruit in cold water to cool the fruit. Generally, the water temperature is 0 to 1 °C. The water used to cool the fruit is usually recycled, which causes the accumulation of pathogenic microorganisms in the water and contaminates the fruit. Add some chemicals (such as hypochlorous acid or chlorine) to the cooling water to kill pathogenic microorganisms in the water and prevent cross-infection of the bacteria. If the whole box of fruit is water cooled, the package should be water resistant and sturdy. Fruits that are commercially suitable for water cooling include melon, citrus, peach, lychee, longan, banana, mango, and the like. A 7.6 cm diameter peach is placed in water at 1.6 ° C for 30 minutes to reduce its temperature from 32 ° C to 4 ° C. A peach with a diameter of 5.1 cm can be cooled to 4 ° C in 15 minutes.
3 cold air cooling apples, pears, citrus, etc. can be stored in the cold storage for short-term or long-term cooling. The cooling effect is best when the amount of refrigeration is sufficient and air is circulated between the vessel and the vessel at a flow rate of 1-2 m/sec. Therefore, appropriate gaps should be left between the packaging containers when the fruits are stacked. If the cooling effect is not good, you can use a pre-cooling room with a powerful fan. The cooling time of the fruit is generally 18 to 24 hours. When the cold storage cools, the fruit is easy to lose water, and maintaining the relative humidity of more than 95% can reduce the water loss.
4 vacuum cooling is to put the product in a sturdy, airtight container, quickly extracting air and water vapor, so that the water on the surface of the product evaporates under vacuum and cools down.
Disclaimer: Some articles on this website are transferred from the Internet. If legal rights of third parties are involved, please inform this website. phone
Sweet corn. The light green outer leaves of sweet corn are yellow grains, but also purple and yellow. The grains are small and round, the skin is thin and soft, tender, sweet and delicious.Contains carotene, zeaxanthin, with the effect of eye protection.
Sweet corn is most often boiled into soups. It is a favorite soup for children and adults, whether it is made into a clear corn soup with ribs or pureed with cream.
Sweet Corn,Corn Kernels,Sweet Corn Kernels,Fresh Corn Kernels
Jilin Province Argricultural Sister-in-law Food Co., Ltd. , https://www.nongsaocorn.com