Precooling Fruits and Vegetables by Ice Water Bath
The article explains precooling produce in circulating ice water baths to arrive fresh at markets far away. It notes earlier limits from equipment, then portable systems after loading in cars, and cites Florida and California innovations to expand use.
MENTIONED IN THIS ARTICLE
United States Department of Agricul
Ture
Florida
California
D. F. Fisher
Mr. Fisher
Freezing Vegetables Preserved by Refrigerated Circulation
The process uses circulation over refrigerated cells to bring vegetables to near freezing without damage. It has proven successful in cooling green peas celery broccoli cabbage asparagus and other vegetables that a cold bath would harm.
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