Abstract
ABSTRACT BROCCOLI was cooled using forced air and hydro-cooling on a laboratory scale. Moisture loss and cooling rate were compared for the two methods. Less than one percent of the original broccoli weight was lost during cooling tests using air at or above 95% relative humidity. There was no significant difference in weight loss between forced air cooling and hydrocooling with comparable cooling media temperatures (within 0.5 C or 1 F) when measured 15 h after cooling. A single semilog plot of nondimensionalized average pulp temperature versus cooling time, with a slope of 0.022 min~S described the cooling rate for all tests including hydrocooling and forced air cooling at six different conditions.
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