Providing fresh, tasty, and good-looking produce to consumers is an intensive process that doesn’t end at the moment of harvest. It’s important to take care of produce after it has been gathered but before it is shipped or purchased, ensuring the highest quality product and best competitive edge in today’s market.

Proper cooling is essential for any produce operation, but the type of cooling that you pick will depend on what type of food you are trying to preserve. There are many different types of cooling, and many different choices when it comes to keeping your fruits and vegetables fresh. In today’s article let’s take a look at the popular forced-air cooling method and the type of produce that is best suited for this method.

The Importance of Cooling Produce

First of all, it’s important to know why good cooling matters. As soon as fruits or vegetables are removed from the plant, they begin to lose freshness, and the heat that they have gathered while growing in the field or orchard can cause this degradation to accelerate. Proper cooling is absolutely essential to slow these natural processes as much as possible so that produce is still in great condition when it is delivered to the consumer. A cooling system can suppress respiratory activity in the cells of the plant, which causes produce to soften and become mushy; it also prevents wilting and water loss. Cooling systems can reduce the production of ethylene in fruits and vegetables, a chemical which causes produce to become overripe. Finally, cooler temperatures prevent the growth of microorganisms that produce decay, such as bacteria and mold.

Proper Cooling and Storage Increase Produce Value

SEMCO/SEMCOLD LLC knows that good cooling does more than just keep quality high. By increasing the amount of time that food can be stored, it allows growers to market their products days, weeks, or even months after the harvest has passed, eliminating the need to sell directly after harvest. This is beneficial for high-volume growers as well as producers that need a great degree of flexibility.

Forced Air Cooling

There are a number of cooling methods available to growers, including room cooling (where the produce is left in a refrigerated room) and hydrocooling (where the produce is cooled by ice and cold water), to name just a couple. However, this article will focus on forced-air cooling.

Forced-air cooling requires a refrigeration room, much like room cooling does—but unlike room cooling, fans are used to draw cold air through the produce, expediting the process. Forced-air cooling can be 75% to 90% more efficient than simple room cooling, allowing produce to be cooled much more rapidly and with less energy.

However, forced-air cooling can also lead to moisture evaporation, since moving air can carry water away from the produce. For this reason fans are typically turned off once the desired temperature is reached, ensuring that the fruits and vegetables do not dry out. Likewise, it is important to monitor and regulate humidity levels within the cooler.

Important Considerations for Forced-Air Cooling

When trying to decide whether to use forced-air cooling, the type of produce should be taken into account. Different foods have different storage requirements. For example, broccoli should be kept at near-freezing temperatures while in storage, but tomatoes cannot be kept in temperatures lower than 40 degrees. Forced-air cooling can be adjusted to accommodate a wide range of temperatures, but for food that needs to be kept somewhat warmer, room cooling may be sufficient. Forced-air cooling is generally the best choice for many foods that need to be kept cold but might be damaged when wet, preventing the use of hydrocooling.

Additionally, forced-air cooling works best with certain types of packaging. If the produce is on trays or in shallow boxes, so that air can circulate around it, then forced air cooling is a great choice. However, it loses its effectiveness if the fruits and vegetables are in sealed bins or large bags with limited airflow.

Best Produce for Forced-Air Cooling

There are many fruits and vegetables that respond well to forced air cooling. These include the following:

  • Apples
  • Pears
  • Berries (especially blackberries, blueberries, raspberries, and strawberries)
  • Cherries
  • Grapes
  • Nectarines
  • Peaches
  • Plums
  • Cantaloupe and other small melons
  • Broccoli
  • Eggplant
  • Squash
  • Tomatoes
  • Peppers
  • Cabbage
  • Cucumbers
  • Pea pods
  • Potatoes

Foods that cannot be effectively cooled by forced-air cooling include celery, corn, bananas, citrus fruits, lettuce, mushrooms, onions, and avocados to name just a few. For more information about cooling methods for specific types of produce make sure to visit our archives and search the crop you want more information about.

Forced-air cooling is an efficient and economical way to ensure long-term storage and high quality of fruits and vegetables. SEMCO/SEMCOLD LLC is a proud manufacturer of forced-air systems and similar cooling solutions. All of our systems are fully customizable and designed to best meet customer specs.

Concrete has been used industrially since Roman times. Although the technology was largely forgotten until the mid-18th century, concrete is now the most used man-made material in the world. This article will examine some facts and statistics regarding industrial concrete.

Where Does All of the Material for Industrial Concrete Come From?

The process of making industrial concrete starts with the quarrying of raw materials. Limestone, clay and on occasion shale are heated in a rotary kiln at a high temperature. This chemical reaction produces what is called a clinker, which is cooled, inspected and ground with another material, often gypsum. This product is packaged and shipped to be mixed with sand and aggregates to make a basic concrete. Where available, re-purposed waste materials from steel and electric production can be used to replace some of the cement components.

Composition and Properties of Industrial Concrete

By itself, industrial concrete handles compressive loads quite well. However, when it’s stretched in a tensile setting, the material easily ruptures. This is why in many industrial applications rebar or another reinforcement material is used.

Admixtures are also becoming common in large construction projects. Retarders, which come in many forms, help to slow the curing process. These are useful in applications where engineers don’t want one portion of concrete to start curing before another. When a stronger, lighter product is desired, air entraining agents are used. This also results in a more suitable material for climates where numerous freeze and thaw cycles occur.

Industrial Concrete Hydration: Going From Wet to Dry

The curing process for industrial concrete is called hydration, and depending on factors such as temperature, humidity, and the composition of the materials used, it can take up to several weeks for a finished slab to reach its ultimate strength. To properly cure, poured concrete typically needs to be cooled. This is in large part because the hydration process creates a chemical reaction that releases heat and that could damage the strength of the concrete if it is not cooled. At SEMCO/SEMCOLD LLC we offer various concrete cooling solutions to meet the needs of your project.

How Long Will Industrial Concrete Last?

The Pantheon, the world’s largest unreinforced concrete dome is still standing, almost exactly as it was when it was built some 2,000 years ago. The materials used in that structure are a bit different than those in common use today, so it’s good to take a look at a modern example as well. The Tunkhannock Creek Viaduct in Pennsylvania, completed in 1915, used some 167,000 cubic yards of cement, water and aggregates. Much of it was poured underground to create deep piers, and reinforcement materials were used throughout. The bridge is still standing today, more than 100 years later. At SEMCO/SEMCOLD LLC we understand the needs of projects of all scales and can provide a custom cooling solution to meet your needs.

Taking a Look at the Numbers

It seems as if the appetite for concrete is as strong as ever. In 2014, cement consumption increased by nearly 9.2 million metric tons in developed economies, of which North America was the primary constituent. In the USA, most recent figures show that cement and concrete contributed $10.2 billion to state revenue, and the industry as a whole employs some 490,691 persons. In 2014, the cost of Portland and masonry cement was approximately $98.50 per metric ton.

Concrete structures make for impressive works of architecture. Concrete is also the workhorse material of industrial, able to be used for a full spectrum of construction and industrial projects. After examining the above facts and figures, at SEMCO/SEMCOLD LLC we hope that you will have a new appreciation for the hard, concrete surfaces that people rely on every day.

If you own or operate an industrial or commercial fishing vessel, it’s important for you to have the proper cooling system to meet your needs. Improper cooling of seafood leads to the growth of dangerous bacteria that makes it dangerous to consume. The type of cooling system you need for your vessel depends on several factors. Read on to find out what we at SEMCO/SEMCOLD LLC recommend.

The Size of the Fish You Catch

The cooling system you need will depend on whether you catch small, medium or large fish. Naturally there are a host of other factors and species of fish, your own resources, the weather, and other conditions will also impact the best cooling method. However, in general consider the following:

Small Fish – Small fish such as sardines spoil easily since their size means they aren’t as protected. However, they also cool quickly and stay cool longer because they are so small. A well-insulated cooler for small fish is important. To keep them cold enough, use a mix of ice and chilled seawater in the cooler.

Medium Fish – Medium fish such as salmon or tilapia are some of the most important economically, so it is vital they stay fresh. When it comes to medium fish, other factors such as the distance of your trip will factor into the best type of cooling.

Large Fish – Large fish include marlin and Mahi Mahi and take much longer to cool. Large fish should be gutted before cooling so you can place flake ice directly into them to maximize cooling efficiency.

The Type of Seafood You Catch

Fish sizes are important, but the type of seafood you’re bringing in from sea is also important. Shrimp are a special case because they begin to spoil as soon as they die. For this reason, shrimp need to be frozen right away. Common methods include plate freezing and cold brine immersion. Other types of shellfish such as lobster and crab are typically kept alive while in transport to prevent spoilage and ensure maximum freshness.

Available Space on the Boat

Available space is also a factor in determining what type of cooling system to purchase. For example, a system that uses polyurethane foam for insulation could be beneficial if it is placed in an area that is sure not to receive any water, but it might not be beneficial on small boats. Water spray will eventually weigh it down. Waterlogged polyurethane loses some of its insulating properties. Other types of insulation include sealed air space and even Styrofoam. The industrial cooling systems here at SEMCO/SEMCOLD LLC are able to work with any type of insulation and space you have in your boat.

The Cost of the System

Cost will be a factor when it comes to the cooling system you purchase for your commercial fishing boat, but we at SEMCO/SEMCOLD LLC work to ensure we have products available in a range of prices. However, it is important not to cut corners when it comes to cooling and insulating the fish you bring in. Purchasing a system that’s inadequate for your needs in favor of saving money will cost you in the long run, if not in lost product, then in lost business if someone becomes sick due to inefficient fish cooling.

SEMCO/SEMCOLD LLC offers an array of options when it comes to your fishing needs, from ready-made ice that works for short trips to icemakers and water filtration systems for longer fishing excursions. All it takes is the right system to ensure delicious, fresh fish when you hit the shore. Make sure to check out our other seafood cooling articles for additional information.

Producing a quality crop takes plenty of hard work, dedication, and commitment. In order to protect and preserve that quality produce, you need to use a cooling method post harvest that will help keep the food fresh. Using the correct cooling method for your crop will not only provide a tastier and more nutritious product for the consumer, it will also help crops to better survive the delivery journey. At SEMCO/SEMCOLD LLC, we can design a customized cooling system to fit your specific cooling needs, thus helping to keep crops chilled, preserved, and protected after harvest until they arrive at their final destination.

The Importance of Cooling Produce

Cooling produce quickly after harvest can reduce the field heat that crops experiences while being gathered, and it helps prepare items for storage and shipment. Cooling produce also allows growers to store and then sell their crops at a more marketable time in order for them to get the maximum value for their harvest.

Cooling crops in the appropriate manner helps protect the freshness and integrity of produce by:

  • Delaying the growth of molds and bacteria
  • Hindering water loss
  • Postponing the production of ethylene

Different Produce; Different Cooling Methods

The manner in which a crop is cooled can depend on a variety of factors. SEMCO/SEMCOLD LLC understands that different crops require different cooling methods, which is why we design personalized cooling units that fit our customers’ needs. Certain crops need to be cooled very quickly in order to stop the ripening process, while others can be allowed to reach lower temperatures slower. Economic restraints should also taken into account when designing a cooling unit, as some cooling processes will be much more expensive than others. While there are many different cooling methods, this article will focus on room cooling and what produce is best suited for room cooling.

What Is Room Cooling?

Room cooling is a method of bringing the temperature of produce down to an acceptable level by placing it in an insulated room that is cooled with refrigeration units. These units chill the air and keep the room at a consistently cold temperature. SEMCO/SEMCOLD LLC room cooling systems are very energy efficient and designed to the highest standards.

The Benefits of Room Cooling

Room cooling is a slower cooling method than other cooling methods, which works well for certain crops that don’t need rapid cooling. Room cooling can also be used to help store produce that has been pre-cooled by another cooling method. When used as storage for pre-cooled crops, smaller refrigeration units can be used to keep crops at the desired temperature.

Best Produce For Room Cooling

Produce well-suited to room cooling include the following:

  • Apples
  • Butter Beans & Snap Beans
  • Beets
  • Blueberries
  • Brambles
  • Cabbage
  • Eggplant
  • Okra
  • Peppers
  • Potatoes
  • Squash
  • Strawberries
  • Sweet Potatoes
  • Tomatoes
  • Turnips
  • Watermelon

With a room cooling system from SEMCO/SEMCOLD LLC, many items that are properly room cooled can last for months, such as apples, topped beets, cabbage, potatoes, sweet potatoes, and turnips. When produce is stored in cooling rooms, the produce containers should be stacked in order for air to circulate around the packaging. As mentioned above, other crops that have been cooled through rapid cooling methods can also be stored in room cooling units once they have reached the proper storage temperature.

Room Cooling Requirements

While room cooling is effective to help delay the growth of bacteria, slow the ripening process, and reduce water loss, there are other requirements besides temperature that need to be met in order for quality produce to be delivered fresh to consumers.

Maintaining the appropriate humidity levels (from 80-95% humidity) in the cooling rooms will help crops to retain their quality and freshness. The humidity rates should also be closely monitored using a hygrometer to ensure that they stay at optimal levels. Humidity rates that are too high will encourage bacteria growth, which is why sanitation is also very important for such crops. Meanwhile, humidity levels that are too low will dry out the produce.

Whatever your cooling needs may be, we at SEMCO/SEMCOLD LLC can manufacture and install a customized system that works for you, your crops, and your budget. Having the right cooling system can help save you money in the long run and allow you to get more out of your harvest.

field corn produce crops

When most people think of corn, their mind races to sweet corn. While field corn is not typically eaten straight off the cob, it still has a myriad of uses. It is an important ingredient in whiskey, ethanol and industrial products, such as ceramics, penicillin, crayons, shoe polish, batteries, and even cardboard. Farmers often feed livestock field corn as well. Field corn has to be properly handled after harvest so it can live up to its potential. Learn more about field corn, general cooling and storage information, and how you should cool and store field corn.

General Facts

Corn can be traced all the way back to Central American cultures around 3400 BC. Today, corn is a diet staple because of its high protein and carbohydrate content. While corn is native to North America, today it is produced on every continent besides Antarctica.

Sweet corn is a huge part of a lot of people’s diets, but field corn is not as sweet as is typically used in manufacturing other products. In fact, corn is one of the leading sources of sweetener. So much so that it is used to make bread, corn starch, sodas, candy, chewing gum and so much more.

Unlike sweet corn, field corn is not harvested until the kernels are dry. Field corn is higher in starch, yet lower in sugar than sweet corn.

General Information about Cooling and Storing

For many different types of produce, it is important that they get cooled right away and stay at the proper humidity level. Because field corn is not consumed right away, it has to undergo some different cooling and storing.

  • Sorting – When you sort your field corn kernels, you want to try to remove broken kernels from the rest because they can cause issues during storage. Also, broken kernels are not the choice product for many of the end manufacturing uses because they are more susceptible to moisture, insect damage and producing smaller grits. SEMCO/SEMCOLD LLC offers rotary screens, gravity screens and perforated auger housing sections to separate the fines and broken pieces from the good pieces.
  • Temperature – Keeping field corn at the right temperature will reduce the likelihood of stress-cracking. Using natural and low temperature in-bin will result in 5% or less of your kernels being damaged. Corn being used for animal feed shouldn’t exceed 130F, wet milling shouldn’t exceed 100-130F, dry milling shouldn’t exceed 100-120F and snack foods shouldn’t exceed 100F during the drying process. Corn should be cooled to 35F, but never frozen, to get it ready for storage.
  • Drying – Letting the kernels steep in a bin without airflow will help them cool and reduce stress-cracks.
  • Shelf Life – If stored and dried properly, field corn can have a shelf life of up to 25 years.

Effective Cooling Methods

There are a few different pieces of equipment that you can use to cool your field corn. SEMCO/SEMCOLD LLC can help you pick out the product that is right for you:

  • Room Cooling – Because you don’t want field corn to get too cold, using room cooling may be sufficient.
  • Forced-Air Cooling – Again, without getting it too cold, forced-air cooling may be the right cooling method for field corn.

No matter which method you decide to use for your field corn cooling and storage, you have to make sure to get the best equipment. Because this type of corn is getting ready to be put to uses besides being directly consumed, it has to undergo different kinds of prolonged storing and cooling. Work with SEMCO/SEMCOLD LLC to get the customized equipment that will make your after harvest handling of field corn much simpler.

 

corn

Just like different types of fish have different flavor characteristics and uses, cooling methods vary depending on the type of fish. Small, medium, and large fish have different qualities that will affect how they are stored and cooled. Whatever your fish cooling needs are, SEMCO/SEMCOLD LLC has the right cooling system for you.

Small Fish Cooling Methods

Many people consider small fish to be unimportant or even ignoble. However, those in the fishing industry know how valuable these types of fish are. Sardines are commonly-known as a small variety, but there are many other varieties that are used for a number of uses. Throughout the world, small fish are considered to be a delicacy, especially when they are prepared properly which may include grilling, canning, salting, smoking, or pickling. Small fish are also profitable when used for fish oil, bait fish, or fish meal.

When it comes to cooling small fish, the process is quite different than for bigger fish. They tend to spoil more easily because their smaller size results in fewer layers of protection. The good news is that their small size allows them to cool faster and stay cool. SEMCO/SEMCOLD LLC recommends cooling the fish in a cooler that is well-insulated, and to use a combination of chilled seawater and ice to effectively cool the fish down.

Medium Fish Cooling Methods

Medium fish refers to a variety of fish species, and the majority of them are well-known for their culinary uses. Fish of medium size include cod, tilapia, salmon, mackerel, and carp, and they are extremely important to the livelihood of commercial fishermen because of their economic implications. Because of their size, they are less likely to spoil compared to small fish, and they remain cooler longer than larger fish species. However, there are a number of considerations to keep in mind when deciding what type of cooling method should be used.

Because SEMCO/SEMCOLD LLC custom designs each cooling system, different situations will call for different systems. Consider how long the trip will be and how much cargo space will be needed based on the amount of fish being caught. The type of fish will also determine the type of ice being used. Ice should be in slush or flake form so that it can contact the entire surface area of the fish, and chilled seawater is also a convenient and effective cooling method when out on the water.

Large Fish Cooling Methods

Large fish, such as marlin, tuna, halibut, cod, and mahi mahi, are very important to the fishing industry. They are extremely valuable because they can be used for so many different things. They can be cut into different cuts, such as steaks or fillets, and then sold to restaurants or consumers. Their byproducts, such as fish oil, are also valuable. This is why it is particularly important to properly cool and store them so that they don’t spoil. Large fish have special cooling considerations compared to smaller fish. Because of their size, it takes a lot longer to cool them down to the appropriate temperature. However, once they are cooled, they hold on to that temperature.

Unlike smaller species of fish, SEMCO/SEMCOLD LLC recommends that large fish be gutted first in order to be cooled properly. Not only does this remove extra and unnecessary parts of the fish, but it also presents an additional opportunity for cooling. Ice can be placed inside the bellies as well as on the outside of the flesh so that there is more uniformed cooling. The ice that is used should be flake ice, as this has been shown to cool the fastest. Chilled seawater should also be used in order to safely preserve these large varieties of fish.

Shrimp Cooling Methods

Shrimp is another very popular type of seafood, and it presents its own cooling challenges. Because the spoiling process begins as soon as they are killed, the preservation process needs to start immediately. Shrimp are usually frozen right away because it increases the time they can be stored and usually results in a higher quality product. Freezing can be obtained through plate freezing, air blast freezing, or cold brine immersion.

Because of the varied cooling needs of different fish, customized storage systems are necessary. SEMCO/SEMCOLD LLC manufactures industrial cooling systems that are ideal for cooling fish, and that are fully designed to individual client specs. We want to ensure that every client gets the fish cooling method and system they need to yield the best quality and taste from their catch.

Native to Europe, Africa and Asia, the gooseberry is grown on small bushes commercially and domestically. Sparingly, the crop can be found in North American thanks to naturalization efforts. The plant’s fruit is generally a bit hairy, though some varieties are grown to be hairless. The bush grows to about five feet high and wide with sharp spines. The berries are generally green, but they also come in yellow, white, red, black and purple.

Gooseberries as an American Crop

Perhaps the main difference between wild and cultivated gooseberries is simply the size. Wild gooseberries are considerably smaller, but very similar in flavor. The small fruit rose to popularity in Europe during the 19th century. Some crops begin with cuttings instead of traditional seed growth, which produces fruit bearing plants in a few years. Seed growth allows produces fruit giving bushes very quickly. During cultivation, farmers must take care to monitor nitrogen levels, as excess will weaken the bush.

Industry Cooling Methods

Fruit cooling methods will vary throughout the industry, but generally, commercial enterprises will use:

  • Room cooling – Fruit is housed in an insulated and refrigerated room while slowly cooled.
  • Vacuum cooling – In a vacuumed room, produce’s moisture is evaporated resulting in heat loss.
  • Hydro cooling – The harvest is submerged or run through chilled water.
  • Forced-Air Cooling– Stored in a designated space, the fruit is placed under fans used to circulate cool air.
  • Top or liquid Icing – Products are submerged in crushed ice or a water-ice slurry.

Ideal Storage Environment for Gooseberries

As with any fruit, gooseberries have an ideal storage temperature an environment, which ensures maximum freshness and shelf life. Gooseberries perform best when stored at 31 to 32 degrees Fahrenheit and 95 percent relative humidity. Failure to observe these guidelines could result in chilling damage or decreased product quality. However with proper storage techniques, gooseberries can be expected to have a shelf life ranging from 10 to 21 days.

Ethylene and Storage

Ethylene is a natural hormone produced as certain fruits ripen, which causes ethylene sensitive fruits to ripen too quickly. For this reason, ethylene-producing fruits cannot be stored with ethylene sensitive products. Otherwise, sensitive products may have excessive bitterness, discoloration, russet spotting and accelerated softening. Luckily, there is no evidence to suggest gooseberries are sensitive to ethylene production. This makes them eligible to be stored with bananas, avocados, kiwi and prunes.

Sanitation of Gooseberries

Refrigeration naturally removes moisture from fruit and other products. However, produce must maintain its moisture to retain its overall quality. During storage, water is introduced in the form of sprays, reservoirs and wet floors. With these solutions comes an increased risk for disease and bacteria, leading to the use of chlorine washes for many fruits and other produce. Ozonation is another option, which uses naturally occurring ozone molecules to disinfect. Alternatively, hydrogen peroxide is utilized in small doses.

SEMCO/SEMCOLD LLC is thoroughly in tune with the demands of gooseberry farmers and transporters. That’s why we offer industry-leading cooling systems to our clients. Using our expertise and experience, we will guide you through system customization to ensure your needs are met.

Loganberries are a plant and fruit closely resembling the blackberry, but with a dark red color. The plant is the result of an accidental cross-pollination between the Aughinbaugh and Red Antwerp, a blackberry and raspberry plant, respectively. This plant is particularly resilient for a berry plant, which makes them easy to transport. They also carry a unique and distinctive flavor thanks to their engineered design. They can be eaten fresh or used in a myriad of food products.

Loganberries in Action

Loganberries are particularly rich in vitamin C, which led the British navy to use them in the 20th century to combat the effects of scurvy. The crop is not tremendously popular in commercial setting due to higher than average labor costs. The natural plant has many thorns and berries are hidden within the bush. The plants growth can be unpredictable, as they tend to vine similar to a blackberry bush. The bushes bear fruit in mid-summer through mid-autumn.

Ideal Cooling Methods for Loganberries

The produce industry has a number of cooling methods like hydro cooling, ice packing and vacuum cooling. However, loganberries can be relatively delicate when compared to fruits like oranges and apples and should be stored at 32 degrees Fahrenheit. Thus, the best cooling methods are:

  • Room cooling – Loganberries are first placed into a refrigerated and insulated room to rest. The cool environment will chill the produce to the appropriate temperature.
  • Forced-air cooling – Similar to room cooling, forced-air cooling requires the berries to be put in a designated room to chill. Fans move cold air rapidly to increase the processes speed.

Relative Humidity

In a refrigerated environment, it is difficult to maintain high levels of humidity. However, produce degrades without the right level of moisture during storage. Loganberries in particular require 90 to 95 percent relative humidity. This may entail periodic water mists, wet floors or even open water reservoirs to introduce more moisture into the storage environment. Without this important step, the berries may wither and quality will decrease.

Sanitation Procedures

With increased moisture in the storage environment, storage supervisors must pay close attention to sanitation. Wet environments are ideal for bacteria, mold and disease growth. To combat this, farmers may utilize these methods:

  • Chlorine washes – Washes with a certain percentage of chlorine can kill many bacteria and other pathogens before they become a problem.
  • Ozonation – Ozone molecules are powerful disinfectants and they occur naturally.
  • Hydrogen peroxide – At low concentrations, this chemical will inhibit decay and fungi growth.

Ethylene Sensitivity

Ethylene, a natural chemical, is produced in some fruit as it ripens. This chemical is harmful to ethylene sensitive produce and can lead to symptoms like russet spots, bitter flavors, sprouting, discoloration and softening. Luckily, loganberries are not known to be ethylene sensitive and can be stored with ethylene producing produce like nectarines, peaches, tomatoes and apricots.

SEMCO/SEMCOLD LLC understands the needs of loganberry farmers and transporters, which is why we make products specifically geared for this industry. We enjoy working closely with clients to customize our cooling systems and meet your all of your exact requirements and specifications.

It is crucial that any industrial or commercial fishing crew fully understand the ins and outs of properly cooling and storing fish. There are often complicating factors such as fish size, ice type, environmental conditions, and other aspects that may make fish cooling more challenging. What follows are 10 surprising facts about cooling fish.

1. The Difficulties of Small Fish

Small fish, as compared to medium or large sized fish, have an abundance of surface area and small weight. These factors lead to a propensity for spoiling because the meat lacks natural insulation, unlike larger, thicker fish. Conversely, these small swimmers cool very quickly and evenly, which is convenient for fishermen.

2. Pros and Cons of Cooling Large Fish

Large fish require a little extra consideration before cooling. Unlike smaller species, these large swimmers have denser bodies and extra layers of fat between their meet and skin. As a result, these fish have slower cooling times. However, the surface area to meat ratio is much smaller, giving it an advantage in the preservation game.

3. Medium Sized Fish Are Just Right

Medium sized specimens have the advantages of both large and small fish, making them almost ideal for transport. Like their larger counterparts, these fish hold temperatures easily and are naturally protected against spoilage. As with smaller species, medium swimmers cool evenly and fairly rapidly.

4. Planning Factors for fish cooling

Before embarking on a fishing expedition, fisherman must account for:

  • Estimated size of catch
  • External conditions
  • Size of fish
  • Type of ice needed
  • Trip length

Climate conditions in particular are important to consider as this affects the starting temperature of the fish.

5. Perfect Time, Perfect Temperature

During an immersion process, shrimp are frozen to preserve freshness and ease the transportation route. To prevent any damage, the crustacean is frozen for no more than 10 to 15 minutes and afterwards, should be kept at -30 degrees Celsius. For increased water retention, some shrimp companies will freeze the product within an ice block.

6. Methods for Rapid Cooling Large Fish

Cooling large fish comes with a unique set of challenges, which means there are just two commonly used methods for rapid cooling big catches. Large commercial vessels and smaller fishing enterprises use chilled seawater and flake ice to decrease temperatures within the safe preservation time window.

7. Adjusting for Thermal Loss with fish cooling

A properly planned fishing expedition will account for both ice needed cool the fish and melting due to thermal loss. In the freezers and cooling areas, all the ice’s cooling potential cannot be transmitted into the cargo. Instead, some simply melts in accordance with external temperatures. As this happens, fishermen must replace what is lost to maintain the transport temperature.

8. New Live Transport Methods

Transporting live shrimp isn’t incredibly common, but it is growing in popularity because of high profit yields. However, live transport typically requires heavy and expensive water tanks, severely increasing overhead costs. New studies indicate live shrimp can be cooled to 15 degrees Celsius, transported without water and then re-acclimated upon arrival.

9. Ice Cooling

Cooling with ice in addition to using chilled seawater are highly popular cooling methods in commercial enterprises. Ice is extremely efficient because it is both versatile and cost effective. Generally, it’s considered convenient and also increases the cargo’s moisture retention. For maximum effectiveness, the ice should be crushed to better surround the fish.

10. Using Chilled Seawater for fish cooling

Like ice, chilled seawater is high convenient. It’s readily available during fishing expeditions, making it especially cost effective. Additionally, it thoroughly surrounds the fish and completely permeates the specimen for cooling.

SEMCO/SEMCOLD LLC knows how important cooling is to fishing enterprises and we are dedicated to offering highly effective storage and cooling systems. We customize our systems to your needs so you can meet your capacity demands as well as any other important or unique specifications.

Dewberries, blackberry-like berries that grow primarily in the southeastern United States, are a lovely sweet and juicy treat during the summer. They are delicious, but they do require some care, particularly when harvested in large numbers and especially if they are being harvested for commercial purposes. They’ll last for anywhere from two to fourteen days with the proper cooling, and can be sold in large or small quantities during that time. Cooling them protects them from all manner of poor ends such as rotting, decaying, becoming bacteria infested as well as losing flavor and color.

General Information about Cooling and Storing Dewberries

Respiration rates of the berries increase as temperature increases. This in turn leads to more rapid spoilage and loss of quality. Thus, keeping them properly cooled is imperative for maintaining quality and shelf life. Mold can begin to infest them if left at room temperature for even one day. Dewberries really need to be cooled to the proper temperature as quickly as possible and left at that temperature until they are ready for consumption. Mist should be avoided as it encourages parasitic introduction, color loss, and more mold. For the very best results, you’re advised to cool the berries within four hours of harvest to 5 degrees Celsius.

Cooling and Storage Options for Dewberries

There are a few different cooling and storage options available for dewberries and other berries. Consider the following three popular methods of cooling dewberries:

Room Cooling – Room cooling is precisely what it sounds like – the room in which the berries are stored is cooled down to the appropriate temperature, and the produce is allowed to adjust to the ambient temperature without assistance. This is primarily used for that produce which does not require a quick cool-down after picking. It is not ideal for Dewberries

Forced-Air Cooling – Generally, forced air is the optimum method for accomplishing this because of the speed at which the produce reaches the cooler temperature. It is similar to room cooling, except that the dewberries have air pulled through them, forcing circulation and lowering the temperature more quickly.

Hydrocooling – Hydrocooling is actually a “precooling” method, whereby the produce is submerged in very cold water to cool it down. It does not quite manage to cool the berries to the optimum 5 degrees Celsius, so is not suitable for long-term cooling and storage, but it is an extremely effective method or quickly removing field heat.

SEMCO/SEMCOLD LLC Is Committed to Outstanding Cooling and Storage Options for Dewberries

SEMCO/SEMCOLD LLC is committed to providing outstanding cooling and storage options for dewberries, other types of berries, and produce in general. We understand that our clients work hard to grow and deliver high quality, delicious produce and our cooling and storage systems will help maintain that high quality and freshness. All of our systems can be fully customized to meet client needs in areas such as capacity, temperature, humidity, and general budget and time line concerns. Contact us to discuss the best cooling and storage system for your dewberries or other produce.