Cooling parameters for fruits and vegetables of different sizes in a hydrocooling system

Abstract

The cooling of fruits and vegetables in hydrocooling system can be a suitable technique. This work aimed to define cooling time for fruits and vegetables of different sizes, presenting practical indexes that could be used to estimate cooling time for produce with similar characteristics. Fruits (orange melonCucumis melo, mango-Mangifera indica, guava-Psidium guajava, orange-Citrus sinensis Osbeck, plumPrunus domestica, lime-Citrus limon, and acerola-Prunus cerasus) and vegetables (cucumber-Cucumis sativus, carrot-Daucus carota, and green bean-Phaseolus vulgaris), were cooled in a hydrocooling system at 1ºC. , respectively. Cooling time varied proportionally to produce volume (from 8.5 to 124 min for fruits, and from 1.5 to 55 min, for vegetables). The relationship between volume and time needed to cool fruits (from 1.03 min cm -3 to 0.107 min cm -3 ) and vegetables (from 0.06 min cm -3 to 0.12 min cm -3 ) is an index that could be used to estimate cooling time for fruits and vegetables with similar dimensions as those presented in this work. Key words: cooling time, product volume, sphericity PARÂMETROS DE RESFRIAMENTO DE FRUTAS E HORTALIÇAS DE DIFERENTES DIMENSÕES EM UM SISTEMA COM ÁGUA FRIARESUMO: O resfriamento com água gelada pode ser uma técnica adequada para frutas e hortaliças frescas. Este trabalho teve como objetivo obter o tempo de resfriamento de frutas e hortaliças de dimensões diferentes, e apresentar índices práticos que possam ser usados para estimar o tempo de resfriamento de produtos com características semelhantes. Frutas (melão-Cucumis melo, manga-Mangifera indica, goiaba-Psidium guajava, laranja-Citrus sinensis Osbeck, ameixa-Prunus domestica, limão-Citrus limon e acerola-Malpighia glabra) e hortaliças (pepino-Cucumis sativus, cenoura-Daucus carota e vagem-Phaseolus vulgaris), foram resfriadas num sistema por imersão em água à 1ºC. O volume das frutas oscilou de 1150,35 cm 3 a 8,18 cm 3 e das hortaliças entre 438,4 cm 3 a 13,06 cm 3 . O tempo de resfriamento variou proporcionalmente com o volume dos frutos, de 8,5 min até 124 min (frutas) e de 1,5 min até 55 min (hortaliças). Foi calculado o índice relacionando volume e tempo de resfriamento das frutas (1,03 min cm -3 a 0,107 min cm -3

Estudio de algunas propiedades fisicas y fisiológicas precosecha de la ciruela variedad horvin

“…Además se encontró que presenta una esfericidad de 0,84 (CV=5,45%) y una redondez de 0,85 (CV=7,61), indicando una alta tendencia a la forma esférica, lo que coincide con los resultados reportados por Ertekin et al (2006) para las variedades Stanley y Frenze 90. Teruel et al (2004) también reportan una alta esfericidad para la ciruela variedad Santa Rosa. Estas propiedades son parámetros indispensables para procesos de selección y clasificación, así como para el diseño de empaques, equipos y sistemas de limpieza.…”

Comparing the Efficacy of Postharvest Cooling Methods to Enhance Fruit Quality and Reduce Salmonella in Artificially Inoculated Southern Highbush Blueberry

“…The hydrocooling treatments (HS and HW) in this experiment resulted in rapid cooling of the fruit and significantly higher reductions of Salmonella from the inoculated blueberries. The FAC treatment took 10to 15-times longer to achieve %7/8 cooling (Teruel et al, 2004), and the pulp temperature was >0.5°C higher than that of the hydrocooled blueberries. The appearance ratings of the hydrocooled blueberries were better than those for the control or FAC on days 14 and 21 (data not shown) in the first two trials.…”

Effect of Forced-air Cooling, Hydrocooling, or their Combination on Fruit Quality of Two Southern Highbush Blueberry Cultivars

“…The probes (2-mm tip) were inserted into the fruit center according to the r/4 (spherical products) relationship, n = 4 fruit per treatment. The sphere volume (E) was calculated based on the formula (E = rT/rL), where rT is the transversal radius and rL is the longitudinal radius as measured with a caliper (Teruel et al, 2004). The 1/2 cooling time and 7/8 cooling time were determined by the dimen-sionless temperature rate (TAT) based on the formula (TAT 1/2 = T p -T a /T i -T a = 0.5 and TAT 7/8 = T p -T a /T i -T a = 0.125, where T p is the pulp temperature measured during cooling, T i is the initial temperature of the fruit, and T a is the temperature of the cooling medium according to Mohsenin (1980).…”

“…Hydrocooling is capable of cooling large amounts of fruit, while sanitizing the fruit surface (Ferreira et al, 2009). It is recommended for many crops, such as cherry, melon, lychee, peach, apple, and orange (Alique et al, 2006;Becker and Fricke, 2002;Liang et al, 2013;Teruel et al, 2004). Preliminary tests to hydrocool loose blueberry immersed in a circulating water bath removed the bloom; however, when hydrocooled in clamshell containers they maintained the bloom (M.A.G.…”