Experimental Forced-Air Precooling of Florida Citrus Fruit (Classic Reprint)

Experimental Forced-Air Precooling of Florida Citrus Fruit (Classic Reprint)
Author: James Soule
Publisher: Forgotten Books
Total Pages: 38
Release: 2018-03-18
Genre: Technology & Engineering
ISBN: 9780364876077

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Excerpt from Experimental Forced-Air Precooling of Florida Citrus Fruit By james soule, horticulturist, Department of Fruit Cr0ps, University of Florida, and G. E. Yost,1 agricultural engineer, and A. H. Bennett, research agricultural engineer, Transportation and Facilities Research Division. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Experimental Forced-Air Precooling of Florida Citrus Fruit

Experimental Forced-Air Precooling of Florida Citrus Fruit
Author: U.S. Dept. of Agriculture. Agricultural Research Service. Transportation and Facilities Research Division
Publisher:
Total Pages: 35
Release: 1969
Genre: Citrus fruit industry
ISBN:

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Coloring Citrus Fruit in Florida (Classic Reprint)

Coloring Citrus Fruit in Florida (Classic Reprint)
Author: William R. Barger
Publisher: Forgotten Books
Total Pages: 26
Release: 2017-10-21
Genre: House & Home
ISBN: 9780282824747

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Excerpt from Coloring Citrus Fruit in Florida In the second experiment the room was filled with grapefruit which showed about. The same percentage Of color as the first lot, and the same plan of intermittent gas treatment and ventilating was followed as before. At the end Of 29 hours, the gas having been applied for 19' hours Of this time, the fruit was approximately 50 per cent colored. The engine was then stopped and the fruit held in the closed gas room 38 hours longer. At the end Of this time the fruit was from 90 to 100 per cent colored and in practically the same condition as that in the first run. The lot which received the most gas reached this same color condition in 21 hours less time. The third experiment was made with a mixed lot Of sorted fruit, the entirely green being separated from the turning fruit or' that showing 5 to 10 per cent color'. The same procedure of intermittent gas treatment was followed in this as in the two earlier experiments. After 73 hours in the coloring room, with the engine running 31 hours of this time, the turning fruit was from 90 per cent to full color, and the fruit which was deep green when placed in the room was just beginning to take on a yellowish tinge. This last mentioned lot Of fruit was kept in the coloring room with inter mittent gassing for 66 hours more, or about six days in all, at the end of which time it was about 90 per cent colored. This experi ment demonstrated that it, was possible to color even deep-green grapefruit but that it required a considerably longer time than that which was changing color naturally. In the fourth experiment, a roomful of grapefruit showing 5 to 10 per cent color, as in the first two experiments, was used to test the effect of a very light concentration of the gas. The gas was applied for a period Of 4 hours on both the first and second days and for 11 hours the third day. The engine was then stopped and the room kept closed. At the end of 50 hours the fruit was about 70 per cent colored, and in 39 hours more, or 89 hours in all, it was practically full colored. The buttons \(short ends of stems with the calyx lobes attached) were still firm and green, in contrast to the results Obtained in the first three experiments, in which they were loosened during the gas treatment and in many cases dropped out. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Precooling of Citrus Fruits

Precooling of Citrus Fruits
Author: James Thomas Leggett
Publisher:
Total Pages: 31
Release: 1951
Genre: Citrus fruits
ISBN:

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An Improved Place-Packing Station for Citrus Fruit (Classic Reprint)

An Improved Place-Packing Station for Citrus Fruit (Classic Reprint)
Author: Earl K. Bowman
Publisher: Forgotten Books
Total Pages: 30
Release: 2017-10-28
Genre:
ISBN: 9780265868928

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Excerpt from An Improved Place-Packing Station for Citrus Fruit Dr. William Grierson, associate chemist, formerly of the Florida Citrus Experiment Station. Lake Alfred, Fla.. Gave valuable advice and suggestions. The Agricultural Engineering Department of the University of Florida consulted and advised through its research staff and other personnel. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks
Author: Robert E. Hardenburg
Publisher:
Total Pages: 140
Release: 1986
Genre: Cold storage
ISBN:

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Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing
Author: Y. H. Hui
Publisher: John Wiley & Sons
Total Pages: 712
Release: 2008-02-28
Genre: Technology & Engineering
ISBN: 0470276487

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The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.