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Chilling is an important activity in food processing. Foods are chilled to extend shelf life by reducing biochemical reactions and microbial activity. Temperature control is essential in order to prevent spoilage and food safety concerns during storage. Foods are chilled using mechanical and cryogenic refrigeration systems. Mechanical Refrigeration The diagram of a simple refrigeration system is shown […]

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Size reduction in liquid foods generally involves homogenization and emulsification. Homogenization is the process of breaking down food components e.g. fats into smaller particles and dispersing them in the food system. The dispersed particles form the dispersed phase and the liquid that the particles are dispersed in forms the continuous phase. Homogenization may be done using […]

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Objective: To determine the effect of different cooling methods on the cooling rate of snap beans Background: Cooling of fruits and vegetables is important after harvest in order to slow down respiration and other metabolic reactions that could lead to spoilage. Air and hydrocooling methods are commonly used to bring temperatures down to safe levels. […]

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