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Industrial storage of root vegetables: Energy and quality aspects of existing cold-storages

Industrial storage of root vegetables: Energy and quality aspects of existing cold-storages

Category
Part of a book/report
Abstract
After harvesting, the Norwegian root vegetables are normally stored at refrigerated temperatures for 5 to 7 months. During this period, up to 30% of the products are lost. The goal is to reduce the diseases, the product loss and energy consumption, in addition to increase shelf-life and storage period. Twenty-eight commercial root vegetable cold-stores were instrumented to measure air temperature, relative humidity and product temperature. The study was done over two years. The cold-stores were located in four different regions of Norway. The three focus-products carrot, swede and celeriac were harvested from one field in each region in open wire nets. The nets were placed in the various cold-stores in the respective regions and put in the wooden bins together with the producer's own products. The quality and yield of the products were determined and correlated to the storage condition. The various storage condition negatively affects the respiration and quality of the root vegetables, storage-life, and influence on the cooling capacity of the refrigeration systems.
Client
  • Norges forskningsråd / 256847
Language
English
Author(s)
Affiliation
  • SINTEF Ocean / Sjømatteknologi
  • Norwegian Institute of Bioeconomy Research
  • Norwegian Institute of Bioeconomy Research
  • Norsk Landbruksrådgiving
  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
Year
2019
Published in
Actes du ... Congres international du froid
ISSN
1025-9031
Publisher
International Institute of Refrigeration
Book
Proceedings of the 25th IIR International Congress of Refrigeration. Montréal, Canada, August 24-30, 2019
Booklet
ICR 2019
ISBN
978-2-36215-035-7