| 摘要 |
<p>A method and apparatus for raising the temperature of stored potatoes from a storage temperature slightly above freezing to a non-bruising packing temperature of about 9 to 10 degrees centigrade is achieved in less than one hour, in place of the usual two or three day period, and without compromising the quality or freedom from damage of the potatoes while they are below the packing temperature, by using water as the medium for raising the temperature of the potatoes while still in their unwashed and boxed state. The boxes of potatoes (24) are individually immersed in a temperature-controlled water bath (32) using a countercurrent water flow and a continuous process treatment sequence whereby each box of potatoes (24) is immersed in the bath (32) for the necessary period of less than one hour.</p> |
