Thesis (Ph.D.) - University of Queensland, 2003. / Includes bibliography.

Thesis (Ph. D.)--Ohio State University, 2007. / Title from first page of PDF file. Includes bibliographical references (p. 139-148).

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

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The deterioration of freshly harvested horticultural crops can be minimised by precooling prior to storage. This technique of quickly cooling the produce does not only increases the shelf life, but it also reduces the size of the refrigeration system needed for storage facility. Vacuum cooling is an effective method of precooling leafy vegetables, but has a major drawback of requiring substantial initial capital investment. Thus, vacuum coolers are generally limited to large-scale or co-op operations where the initial investment can be spread across a large quantity of produce. / The conventional philosophy behind precooling design is to establish systems to cool produce as quickly as possible; this concept is more so with vacuum coolers. By changing certain design criteria of a vacuum cooler, it may be possible to reduce the capital cost of vacuum coolers by reducing the rate of vacuum. Though the time to cool the produce may be increased, the reduction in the size of the vacuum pump and the refrigeration system, and hence the capital cost of the cooler, may be beneficial to small-scale producers who can not justify the large expenses incurred when purchasing a conventional system. / Experiments were performed on a modified vacuum cooler in which the rate of vacuum could be controlled. The cooling characteristics, including the temperature distribution and mass loss, and the lettuce quality were determined for different rates of vacuum. A relationship between the speed of the vacuum and the peak product refrigeration load was developed and tested with experimental data. The results suggest that slower vacuum coolers can be successfully designed and built for small-scale operations.

Thesis (Ph. D.)--University of Adelaide, 1984. / Includes bibliographical references (leaves 128-136).

Thesis (Ph. D - Agricultural and Biosystems Engineering) - University of Arizona. / Includes bibliographical references (leaves 135-143).

Thesis (M.S.)--Virginia Polytechnic Institute, 1951. / Vita. Includes bibliographical references (leaf 30). Also available via the Internet.

Thesis (M.S.)--University of Wisconsin--Madison, 1964. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. [15].