| 释义 |
ˈhydro-ˌcooling, vbl. n. orig. U.S.
[hydro- a.]
A method of preserving the freshness of vegetables or fruit after harvesting and packing by immersing them for a time in chilled water (or, sometimes, by spraying them).
1942Ice & Refrigeration Nov. 302/2 The hydro-cooling machine takes 130 boxes of asparagus at a time. Ibid., After this hydro-cooling the produce is loaded into trucks. 1955Work & Carew Veg. Prod. & Marketing (ed. 2) iv. 62 Dipping in very cold water (hydrocooling) is much more rapid. 1964A. E. Canham Electr. Hort. xiii. 135 Hydro-cooling provides an excellent simple, effective and rapid method of cooling produce which is not seriously affected by the presence of moisture.
Hence (as a back-formation) ˈhydrocool v. trans., to chill by this method; ˈhydrocooled ppl. a.
1945Refrig. Engin. Apr. 275/3 Test boxes of..Bing cherries were handled in the following manner:..(3) hydrocooled for 7 min. in a water bath of melting ice at 32°. 1945Proc. Amer. Soc. Hort. Sci. XLVI. 196 As far as cracking and decay in storage are concerned, it apparently made little difference whether the hydrocooled fruit was packaged wet or dry. 1958Agriculture LXV. 133 Comparison was made between the behaviour of samples hydrocooled to 34–35°F and control samples which had received no cooling. |