Factors Affecting Temperature Reduction and Weight-Loss in Vacuum-Cooled Lettuce

W. R. Barger

No 312600, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpt from the report Preface: More than 80,000 carloads of Iceberg-type lettuce are vacuum-cooled annually. Cooling by this method depends upon the evaporation of moisture from the leaves. To obtain adequate cooling, the lettuce must be subjected to vacuum conditions that will reduce the temperature quickly to 40° F or lower without causing freezing damage or wilting. This report discusses the various factors that affect the efficacy of cooling such as type of package, vacuum tank pressure, condenser temperature, rate of evacuation, free moisture on the lettuce and maturity of lettuce.

Keywords: Crop Production/Industries; Marketing; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 26
Date: 1961-04
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:312600

DOI: 10.22004/ag.econ.312600

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