ISHS Acta Horticulturae 566: II International Symposium on Application of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT
MODELLING COOLING METHODS FOR HORTICULTURAL PRODUCE |
| Author: | T. Várszegi |
| Keywords: | cooling, vacuum cooling, mushrooms |
| Abstract:
The methods most commonly used for cooling of horticulture commodities are forced-(wet)-air-cooling, hydro-cooling and vacuum cooling. To evaluate each cooling method, and to assess their performance, the effect of the cooling method has to be tested against the ability to retain the product properties or sensory attributes of some commodity like e.g., colour, firmness, odour and flavour. An important performance indicator of the cooling method is the achieved cooling rate. The relationship between cooling rate and quality attributes can be illustrated by a Temperature-Time-Tolerance (TTT) diagram. The cost effectiveness of a particular cooling method can be expressed in terms of capital costs and running costs. The average coefficient of performance (COP) was developed to provide a link to strategic and tactical optimisation. The model developed was validated for vacuum cooling against the behaviour of mushroom (Agaricus bisporus) colour in subsequent storage. The colour of mushrooms was expressed as surface spottiness (  )
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