hydrocooling

hydrocooling

[¦hī·drō′kül·iŋ]
(food engineering)
Removing heat from freshly harvested fruits and vegetables by immersion in ice water.
References in periodicals archive ?
y otros seis autores, Heat Transfer during Blanching and Hydrocooling of Broccoli Florets, Journal of Food Science, 80(12), 2774-2781 (2015)
The second phase involved construction of a new corn receiving and hydrocooling area.
Esparza RJR, Stone MB, Stushnoff C, Pilon-Smits E, Kendall PA (2006) Effects of ascorbic acid applied by two hydrocooling methods on physical and chemical properties of green leaf lettuce stored at 5[degrees]C.
Hydrocooling, which is an essential technique for removing field heat from freshly harvested products, may be beneficial in the postharvest of many perishable products (WILLS et al.
Vigneault C, Bart JA, Sargent, SA (2000) Postharvest decay risk associated with hydrocooling tomatoes.
Hydrocooling improves quality and storage life of 'rong-rein' rambutan (Nephellium Lappaceum L.
Hydrocooling is the preferred method of precooling.
Cooling parameters for fruits and vegetables of different sizes in a hydrocooling system.
The first step in effective temperature management is rapidly removing field heat by using one of the following techniques: hydrocooling, in-package icing, evaporative cooling, refrigeration, vacuum cooling, or hydro-vacuum cooling.
Purchasing cherries from someone that has installed post harvest hydrocooling both on site and in the orchard and force air tunneling after packing will reflect well in the customer's refrigerator.