Pre-cooling: Leaf vegetable pre cooling

Pre-cooling

I f a warm product taken in a cold room, moisture evaporates from the surface, and this can lead to excessive humidity and condensation on cold products already have. It will be of no consequence wet products such as fish and leafy vegetables. Meat and poultry pre-cooled in a separate room in a controlled environment, so that the product is reduced almost to the final storage temperature.

Pre-cooling can be achieved, allowing you to stand in ambient air, especially at night. For example, apples and pears took in the daytime on 25C can cool down to 12C the next morning, twice final refrigerated cooling load.

Moist products can be pre-cooled and chilled water or with the addition of flake ice. Ice is also used with fish and leafy vegetables to maintain the freshness of transit for storage. Leafy vegetables can be cool, placing them in a vacuum chamber and so evaporating surface of the water at low pressure...

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