Cooling in fruits/vegetables/herbs production

From Efficiency Finder
Revision as of 11:56, 26 February 2013 by Breka (Talk | contribs) (Changed protection level for "Cooling in fruits/vegetables/herbs production" (‎[edit=sysop] (indefinite) ‎[move=sysop] (indefinite)))

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

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