Difference between revisions of "Cooling in fruits/vegetables/herbs production"
From Efficiency Finder
m (Protected "Cooling in fruits/vegetables/herbs production" [edit=autoconfirmed:move=autoconfirmed]) |
m (Changed protection level for "Cooling in fruits/vegetables/herbs production" ([edit=sysop] (indefinite) [move=sysop] (indefinite))) |
(No difference)
|
Latest revision as of 11:56, 26 February 2013
Back to Cooling, chilling and cold stabilization in vegetable production
1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT
2. NEW TECHNOLOGIES
- a) Changes in the process
No information available.
- b) Changes in the energy distribution system
- Re-use of water from cooling cans and jars in fruit and vegetable preservation(BAT in the Food, Drink and Milk Industries, June 2005)
- a) Description of the technology:
- It is reported that water from cooling cans and jars in fruit and begetable preservation can be re-used for cooling water after sterilization of the cans and jars or to heat cold water for use in blanching.
- b) Description of suitable energy supply systems:
- No information is available.
- c) Possible energy savings reachable by those measures:
- No information is available.
- d) Economic evaluations:
- No information is available.
- c) Changes in the heat supply system
No information is available.
Back to Cooling, chilling and cold stabilization in vegetable production