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Current researches on precooling technology and equipment for fruits and vegetables in china

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2015 ASABE Annual International Meeting  152182858.(doi:10.13031/aim.20152182858)
Authors:   Shengping Lyu, Enli Lyu, Huazhong Lu, Sizhen Fang
Keywords:   Fruits and vegetables, Hydro precooling, Air precooling, Vacuum precooling, Precooling equipment

Abstract.

Precooling, as the first link of cold chain, can effectively inhibit the respiration and extend the preservation period of fruits and vegetables. In this paper, the precooling technologies were classified according to its mechanisms, and the research progress of cold water precooling, ice precooling, room precooling, forced-air precooling, vacuum precooling technologies and equipment were introduced. Meanwhile, the classification, system composition and key influence factors of different precooling technologies and the corresponding equipment were summarized. The enterprises producing precooling equipment and the application status of the precooling device in China were investigated and provided. The research and development trend of precooling technology and equipment were also pointed out. Finally, the advantage and disadvantage of different precooling technologies were compared, and the future research trends of precooling techniques were prospected. The review can provide summarized reference for the research of precooling for fruit and vegetable and the development of related equipment.

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