ABSTRACT
In food processing, there are many situations in which the temperature at any point in the product is a function of time and coordinate. The parameters in terms of the cooling coefficient, lag factor, half cooling time, and seven-eighths cooling time are the most important and meaningful variables for a food cooling process. The cooling coefficient, which is an indication of the cooling capability of a food product subject to cooling, denotes the change in the product temperature per unit time of cooling for each degree temperature difference between the product and its surroundings. The half cooling time is the time required to reduce the product temperature by one-half of the difference in temperature between the product and the cooling medium. Transient heat transfer is essential in maintaining fruit and vegetable quality during postharvest handling operations. For many fruits and vegetables, cooling is the recommended procedure to extend storage life sufficiently for shipping and retailing.
