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Matouk, A., EL-Kholy, M., Tharwat, A., Askar, S. (2018). Pre-Cooling and Temporary Storage of Apple Fruits. Journal of Soil Sciences and Agricultural Engineering, 9(7), 269-275. doi: 10.21608/jssae.2018.35752
A. Matouk; M. EL-Kholy; A. Tharwat; Safy Askar. "Pre-Cooling and Temporary Storage of Apple Fruits". Journal of Soil Sciences and Agricultural Engineering, 9, 7, 2018, 269-275. doi: 10.21608/jssae.2018.35752
Matouk, A., EL-Kholy, M., Tharwat, A., Askar, S. (2018). 'Pre-Cooling and Temporary Storage of Apple Fruits', Journal of Soil Sciences and Agricultural Engineering, 9(7), pp. 269-275. doi: 10.21608/jssae.2018.35752
Matouk, A., EL-Kholy, M., Tharwat, A., Askar, S. Pre-Cooling and Temporary Storage of Apple Fruits. Journal of Soil Sciences and Agricultural Engineering, 2018; 9(7): 269-275. doi: 10.21608/jssae.2018.35752

Pre-Cooling and Temporary Storage of Apple Fruits

Article 3, Volume 9, Issue 7, July 2018, Page 269-275  XML PDF (553.13 K)
Document Type: Original Article
DOI: 10.21608/jssae.2018.35752
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Authors
A. Matouk1; M. EL-Kholy2; A. Tharwat1; Safy Askar1
1Food Process Eng. Fac of Agric. Mansoura Univ.
2Food process Eng. Agric Eng Res Institute.
Abstract
A Laboratory study was carried out to test and evaluate a portable pre-cooling unit for apple fruits. The effect of pre-cooling process on safe storage of the pre-cooled apple in comparison with the non-cooled samples was also determined during temporary storage process under cooled storage condition. A laboratory experiments were conducted at three different levels of water temperature (3, 5 and 8 °C), three different levels of water flow rate (5, 8 and 11 L / min) and two volumes of fruits (medium and large). The results showed that, rapid drop in apple temperature at the early stage of cooling process and the cooling rate starts to decline as the product temperature approached the temperature of the cooling water. The values of cooling coefficient (C) increased with the increase of water flow rate, decrease of fruit volume and decrease of cooling water temperature. The half and seven-eighth cooling times were decreased with the increase of water flow rate, while they were increased with the increase of water cooling temperature and fruits volume. The storage experiments showed that, the pre-cooled apple fruits recorded lower loss in moisture, lower total soluble solids, higher fruit firmness and higher total sugar content in comparison with the non cooled samples.
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