Forced-air precooling of apples: Airflow distribution and precooling effectiveness in relation to the gap width between tray edge and box wall
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DOI: 10.1016/j.postharvbio.2021.111523
Abstract: Abstract Forced-air precooling is a widely-used precooling technique in the food cold chain. Optimizing ventilation design of packaging systems to improve cooling uniformity and reduce energy consumption has been a hot research topic. Inner tray… read more here.
Keywords: gap; tray; air precooling; precooling effectiveness ... See more keywords