Bevel-helical speed reducer B4 via order code Y Z PC Side Special seal order v B4DH-14-C

Flender/Flender Gear Units/Bevel-helical speed reducer B4

ture of the product and the temperature of the cooling medium by one-half. It is expressed as constant for particular set of precooling conditions.Reduction of the temperature difference by 7/8 is usually three times that referred to asthe 1/2 cooling rate and is often used as commercial standard for the total time ofcooling. The sooner produce is cooled down, the better its chances at relatively long storage life. Some fresh fruits and vegetables may deteriorate as much in 1 at 2 as in 1 week at 1C (, particularly if they have naturally high respiration rates. The distinction between precooling and cooling is that precooling is any method of removing eld heat morerapidly than if the produce were simply placed in storage chamber set at the desiredtemperature and allowed to cool. Precooling can signicantly extend the storage life of fresh fruits and vegetables, particularly when large quantities of produce harvested in warm temperatures are involved.In many situations, the bulk could take several days to cool to the nal storage temperature if alternative means were not used. Precooling may involve technology separate from that of normal cooling in refrigerated environment or may be the result of modicationsto the refrigerated storage (see Sec. 3.. 2.1 Hydrocooling Hydrocooling is the cooling of produce with cold water. This method is very effective for wide range of products. Some hydrocooling facilities can handle up to 3,0 cratesper day during the peak season (. In general, the cooling times are in the range of 1minutes to 1 hour (. One of the advantages of hydrocooling over other methods is that the commodity does not lose moisture during the process (. There are two methods of hydrocooling: () immersion in cold water bath and () shower cooling (. Immersion systems are continuous ow systems and are most usefulfor products that have higher density than water and therefore remain submerged (.In continuous systems, the produce is conveyed th