Cooling and Storing Fresh Coconuts

Coconuts are one of the most versatile of all food crops with a huge range of culinary uses. Meanwhile their husks, leaves, shells, and trees can also be used for many different household products and tools. They are so important and useful in fact that in Sanskrit their name translates to “the tree which provides all the necessities of life.” When coconuts are being shipped fresh to different markets it is important that they be properly cooled and stored to preserve quality and taste.

General Facts about Coconuts

Coconuts grow on the coconut tree (Cocos nucifera). It is a palm tree which has a natural distribution that spans much of the tropics and subtropics. These trees grow very tall, up to about 98 feet, though dwarf cultivars of the tree also exist. Under absolute ideal circumstances a mature coconut tree may produce up to 75 coconuts a year; however, about 30 is more common. Trees begin to produce after about 6-10 years and reach full maturity at about 15-20 years.

The coconut tree requires very high humidity and warm temperatures to grow. A frost will often kill or severely damage a coconut tree and they also will not thrive in areas that do not have a fairly high average daily summer temperature, about 82°F to 99°F. However, they may survive in areas of high humidity even if there is relatively low actual precipitation. The trees need direct sunlight to grow and cannot survive in forests or other areas with a thick overhead canopy. Only the US states of Hawaii and Florida are capable of sustaining coconut palms without regular irrigation and special care and in Florida only the southern and central regions of the state are suitable, including the Florida Keys. The microclimates around Brownsville and Galveston Island in Texas, and the Southern California coast may sustain coconut palms for a period of time, but they are likely to be damaged or killed by occasional frost.

Coconuts in Food Products

Coconuts have a huge array of different culinary uses and can be made into many different food types including:

  • Coconut flesh (called “copra”)
  • Hearts of palm (from the buds of the palm, also called “palm cabbage”)
  • Coconut water
  • Coconut milk
  • Coconut oil
  • Coconut butter
  • Coconut chips
  • Coconut flour
  • Coconut sugar
  • Coconut curries
  • Coconut tea
  • Coconut vinegar
  • Coconut wine
  • Coconut “vodka” (distilled wine that increases in alcohol content)

Coconuts in Household Products

Many of these products are routinely found in desserts, sauces, drinks, candies, salads, and other dishes, both sweet and savory. In addition to the stunning array of food products that come from coconuts, coconuts and their shells, husks, leaves, and bark also provide a host of other uses for traditional as well as modern cultures including but not limited to:

  • Soaps
  • Massage oil
  • Hair oil
  • Cosmetics
  • Brooms
  • Baskets
  • Brushes
  • Sponges
  • Ladles
  • Cups
  • Bowls
  • Planters
  • Ropes
  • Doormats
  • Sacks
  • Mattress stuffing
  • Caulking for boats
  • Cooking skewers
  • Kindling
  • Thatching for roofs
  • Wood for furniture
  • Buttons on clothes

Coconuts and Medicinal Uses

Coconut oil is believed to improve cholesterol by lowering the levels of triglycerides, phospholipids, and LDL found in the blood while also increasing healthful HDL cholesterol. It is also speculated that coconut peel may contain anti-cancer properties. Many traditional medicines also use it for anti-inflammation and to treat wounds such as rat bites. During World War II and in other emergency situations, coconut water has been used for emergency transfusions. This is possible because the inside of the coconut is sterile until open and the coconut water contains sugars and salts that are compatible with the blood stream, analogous in some ways to other intravenous (IV) solutions.

General Information About Cooling and Storing Coconuts

Coconuts will be processed differently after harvest, as well as harvested at different points in their maturity cycle, depending on the applications that are desired. However, when coconuts are shipped fresh to consumers in grocery stores, markets, and other such locations it is imperative that they be properly cooled and stored to prevent spoilage or quality degradation. The following are some key factors that affect cooling and storage.

Temperature – Coconuts should be stored at a temperature of about 32°F to 35°F.

Relative Humidity – Coconuts should be kept at a relative humidity of about 80%-85%.

Handling – Depending on the maturity of the coconut they may be very prone to physical damage, with younger coconuts more prone to splitting than older coconuts. Coconuts should not be dropped or over-packed.

Shelf Life – Depending on storage condition and other factors a fresh coconut has a shelf life of about 1-2 months.

Methods of Cooling Coconuts

Forced-Air Cooling – Coconuts can be cooled using the forced-air method, which involves placing the coconuts in a refrigerated room such as a cooler and drawing cool air through them.

Hydrocooling – Hydrocooling may also be used to quickly and effectively cool coconuts. This involves submerging the coconuts in very cold, near freezing water.

SEMCO/SEMCOLD LLC designs and manufactures high-quality, industry-leading cooling and storage systems. These systems are ideal for use with coconuts and other produce and can be custom-made to best fit the space, capacity, and other demands of each of our clients. We want to help our clients provide end consumers with delicious, high-quality coconuts.

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Storage Considerations for Live Lobster

Lobsters are one of the most sought after of all types of seafood, even considered by some to be a luxurious delicacy. This in turn means that they command a premium price and can be quite lucrative for lobster fishermen. However for lobsters to be so thoroughly enjoyed by the public and profitable to the fishermen, it is crucial that they be kept alive until they are ready to be cooked. This requires proper and meticulous cooling and storage.

Lobsters Must be Kept Alive Prior to Cooking

With most types of meat, particularly non-seafood, there is a much longer window of time possible from the moment when the creature dies until it must be cooked. Often simply cleaning the meat and then freezing or refrigerating it short-term until the consumer is ready to cook and eat it is perfectly safe and doesn’t compromise the taste or quality. However, that is not the case at all with lobster.

As soon as a lobster dies its body begins to undergo a rapid chemical change that will quickly render the meat both unsafe and unappetizing to eat. Thus the lobster must be kept alive after it is caught, while in transit to the market or restaurant where it will be sold, and even while it is waiting for the final consumer to purchase it. Alternatively, the lobster can be cooked and frozen for later consumption, but regardless it must be kept alive until it is ready to be cooked. This will require specially designed tanks with carefully monitored water temperature and composition.

Saltwater Is Essential

Lobsters are marine animals that are caught in salty ocean water. Thus in order for the lobster to remain alive it must be kept in saltwater that closely mimics the conditions and composition of natural seawater. The optimum salinity range for lobsters is about 29-35 parts per thousands of salt. However, there is more to seawater than just salt and while merely replicating the correct salinity may be somewhat effective for keeping lobster alive short-term, it is less effective for long-term storage since actual seawater contains a wide variety of trace minerals. Even minerals that exist in tiny ratios of parts per million can still play an important role in long-term lobster survival. For this reason many fishermen choose to utilize a storage system that pumps actual seawater into the lobster tanks.

Natural seawater has a pH of about 7.5 to 8.4 and thus the lobsters should also be stored in an environment that has a pH of no lower than 5 and no greater than 9. However, the lobster themselves will also have an impact on the pH of the water because lobsters excrete ammonia, which will make the water more acidic as it builds up. Ammonia is also toxic to lobsters and must be removed. Thus in addition to pumping natural seawater into the lobster tanks, many fishermen also utilize an open rather than closed water system so that the ammonia will be naturally removed. If a closed system is used then some type of filter will need to be used. One solution is a biofilter containing bacterial colonies that will convert the ammonia into nitrite. However, simply placing broken mollusc shells in the filter will also help curtail a pH decline.

Lobsters Should be Kept Cool

Lobsters should kept in water that falls between about 40°F and 50°F. There are pros and cons to different temperature levels within that range. At higher temperatures the lobster are more active, which in turn often makes them much more enticing to would-be consumers. However, as temperatures rise so too does the need for very careful and precise control over water salinity levels, pH levels, waste removal, and composition. That is because at lower temperatures the lobsters’ metabolic rate decreases and they thus produce less waste and are less sensitive to fluctuations in water composition.

However, when lobsters are caught in the summer they have already acclimated to warmer temperature levels and should thus be introduced to lower temperature levels more gradually to prevent a shock to their systems. Generally they should be kept within a temperature differential of about 15° F. If water temperatures are warmer or colder than 15° F compared to the temperature they are already acclimated to then there is the potential that the sudden change may kill them.

Storage Tank Considerations

Copper is extremely lethal to lobsters. The typical amount of copper in seawater is about 0.003 ppm; a lethal threshold for lobsters is only about 0.056 ppm. Thus it is crucial that their storage tanks do not contain any copper. Likewise copper coiling is often used in refrigeration systems; however, this too is potentially lethal to lobsters and thus coils should instead be made of black iron, galvanized iron, titanium, stainless steel, or plastic. Each of these different materials will have its own set of pros and cons in terms of expense, maintenance, and heat conductivity.

Lobsters should not be allowed to be in direct contact with cooling surfaces and generally an intermediary surface like a baffle plate should be used. Alternatively the lobsters may be placed in a separate tank from the refrigerant coils to prevent accidental contact. The water should be agitated to ensure good water-to-coil friction, which will increase efficiency compared to allowing the coils to cool the water passively.

It is typically best to consult a refrigeration expert about the storage tank configuration because improper placement of air-cooled condensers and other components could result in heat being released into the system or in other inefficiencies that compromise function.

SEMCO/SEMCOLD LLC develops efficient, high quality cooling systems that are ideal for safely storing live lobster. Our systems can be customized to reflect the capacity demands and other priorities of our customers. Our goal is to ensure that your lobsters reach the final consumer while still live and fresh.

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Cooling and Storage Methods for Beets After Harvest

Beets are a highly versatile and useful vegetable that have been eaten and enjoyed by human beings since the beginning of recorded history. Many different cultivars exist such as the beetroot, which is eaten as a root vegetable; the sugar beet, which is used in the production of sugar; and the chard or spinach beet, which is grown for tasty, nutritious greens. For beets to maintain their taste, quality, and value it is important that they be properly cooled after harvest. In this article we’ll take a look at some key beet-related facts as well as cooling and storage considerations and effective methods.

General Facts About Beets

Beets belong to the species Beta vulgaris, with all the various cultivars of beets existing as subspecies or varieties. Domesticated beets are descended from a wild ancestor, the sea beet, which originated in the Mediterranean, Atlantic coast, and Indian regions. Beets have been an important part of traditional diets and medicine in their native regions for thousands of years, with writers including Aristotle and Hippocrates mentioning beets in their texts.

Chard, also known as spinach beet, Swiss chard, seakale beet, mangold, as well as by many other names, is grown for its highly nutritious leafy greens and is considered one of the most healthful vegetables. Beetroots are served hot and buttered as a delicacy, pickled and served cold as a condiment, or shredded and eaten in salads. Their juice is also enjoyed in beverages or used as food coloring. Meanwhile sugar beets fill an extremely important economical role by supplying about 20% of the world’s sugar supply, typically in colder, temperate regions where the world’s other major sugar-producing crop, sugarcane, cannot grow.

General Information about Cooling and Storing Beets

The correct cooling and storage method for beets depends somewhat on the beet cultivar as well as its intended use. Beets are typically harvested in bunches, with their green tops left on, or alternatively they are topped, with the greens removed and only the beetroot remaining. Bunched beets are usually harvested earlier while the greens are fresher and in better condition, by contrast topped beets are often harvested later in their life cycle since it is the root alone that is important. What follows are some key cooling and storage considerations.

Precooling – Bunched beets should be precooled within at least 4 to 6 hours of harvesting to retard the respiration and decay rates of the beets. Since much of this respiration takes place through the leaves, beets that have been topped do not need as rapid precooling as those with the tops still intact. However, even the topped root should still be precooled within at least 24 hours of harvest.

Temperature – Bunched beets should be stored at a temperature of about 32°F. However, topped beets should be stored at slightly higher temperatures, about 33°F to 36°F. That is because at lower temperatures the topped roots may be subject to developing rot and black spots.

Relative Humidity – Both bunched and topped beets require a high relative humidity. Relative humidity should be about 98%-100% in order to prevent the vegetables from losing moisture and thus shriveling.

Shelf Life – Bunched beets have a shelf life of about 10 days to 14 days. Meanwhile, topped beets have a much longer shelf life since the root is less susceptible to rapid decay than the leaves. Topped beats have a shelf life of about 4 months to 6 months, but under optimal conditions may even last as long as 8 months to 10 months. Beetroots may also be processed and canned, dramatically extending their shelf life.

Methods of Cooling Beets

Forced-Air Cooling – Forced-air cooling, which involves using fans to draw cooled air around the beets for more rapid, thorough cooling is a very popular means of cooling bunched beets. However, it is not as often employed for topped beets since there is a risk of moisture loss and the topped beets also do not require as low storage temperatures.

Hydrocooling – Hydrocooling involves rapidly submerging the beets in near freezing water. This is a very effective way of quickly lowering the beets’ temperature and is commonly used as a precooling method for both bunched and topped beets.

Packing Ice – Packing ice involves surrounding the beets by ice and is a very effective way of directly lowering their temperature. This method may be employed for either bunched or topped beets.

SEMCO/SEMCOLD LLC is an industry leader in industrial cooling and storage equipment and systems. We have the resources, expertise, and experience necessary to design and supply cooling equipment ideal for use with beets. We will also work closely with each of clients to ensure that their particular capacity and other demands are met.

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Cooling and Storing Limes For Distribution

Limes are an important ingredient in many desserts, beverages, and cuisines around the world. They are also popular additives in perfumes, aromatherapy, and various cleaning products. All told about 13 million metric tons of limes are produced annually worldwide. Though freshness is certainly more important for some uses than others, just about all lime-related applications benefit from using the healthiest, freshest specimens possible. What follows is a brief discussion about limes, the factors that affect cooling and storage, and optimal cooling and storage methods.

General Facts About Limes

Along with the orange and the lemon, the lime is one of the big three citrus fruits. Like other citrus the lime is a good source of Vitamin C. That characteristic made limes an important tool for combating scurvy during colonial times, allowing sailors to remain at sea for longer without becoming ill. The British navy became so closely associated with the use of limes to prevent scurvy that they eventually became known colloquially as “Limeys,” a nickname that still endures to some extent today.

Limes are especially important in Indian culture where they are often found in chutney or pickled. They are also used in Indian Tantra to ward against evil spirits. Limes are also popular in Thai, Vietnamese, and Mexican dishes. Two of the most popular Latin-inspired uses include adding limes to margaritas and guacamole. Limes are also commonly associated with other cocktails and alcoholic beverages, especially gin and tonics.

General Information About Cooling and Storing Limes

For optimal quality limes should be picked when they are slightly soft to the touch and have acquired a light green color. If they are left on the tree for too long they may start to turn yellow and will have a shorter shelf life once picked. During picking it is important to avoid damaging the peel or bruising the fruit since both types of mishandling make the fruit more vulnerable to mold and decay. Other important cooling and storing factors include the following:

Temperature – Limes should be stored at 48°F for optimal shelf life. Warmer temperatures will allow the lime to decay more quickly while lower temperatures run the risk of chill damage. Limes are very susceptible to chill damage and the longer they are exposed to excessively low temperatures, and the lower the temperature, the worse the chill damage will be.

Relative Humidity – Limes should kept at a consistent relative humidity of about 90%. Higher humidity may make the limes more susceptible to mold, while lower humidity will be insufficient to prevent the limes from suffering water loss and shriveling.

Cleaning – After harvest the limes should be cleaned in a water solution with a PH of about 6.5 and gently brushed. This will help limit the development of mold and decay diseases.

Handling – Limes should be handled gently to prevent bruising and should not be overpacked.

Shelf Life – Under ideal conditions fresh limes will have a shelf life of about 6-8 weeks.

Methods of Cooling Limes

Compared to many other types of produce, limes do not require as low a storage temperature. This is a positive quality in terms of cost savings since it lowers the cooling load required to help them reach prime storage temperature. The most common cooling methods for limes include the following:

Room Cooling – Basic room cooling is often sufficient for the effective cooling and storage of limes. This involves placing the limes in a refrigerated room such as a cooler and allowing them to gradually adjust to ambient temperatures. For best results it is important that the limes have good ventilation.

Forced-Air Cooling – Forced air cooling will help limes reach their ideal temperature more quickly. Forced-air cooling involves arranging the limes in a cooler around a fan and then pulling cool air through them, thereby forcing ventilation and accelerating cooling.

SEMCO/SEMCOLD LLC provides high quality, reliable cooling and storage systems that are ideal for use with limes and other types of produce. Our systems are fully customizable and can be altered as needed to fit the capacity, storage, and other needs of each customer. Our goal is ensuring that from the tree to the end consumers, limes stay fresh and packed with flavor and nutrients.

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Cooling and Storing Cherries Post-Harvest

Cherries are easily one of the most popular and beloved of all fruits. The sweet cherry is commonly eaten as a snack by itself or with other fruits and berries, added as a decadent ice cream topping, used as a drink garnish, and more. Meanwhile the sour cherry is an essential ingredient in many dishes and sauces and is very popular with chefs the world over. As with most other food products, freshness is key and in the case of cherries one of the most important ways to ensure freshness is by following proper cooling and storage methods after harvest.

General Facts About Cherries

Cherries belong primarily to one of two main species Prunus avium or the “sweet cherry” and Prunus cerasus or the sour cherry. The original range of the cherry consisted of much of Europe, northern Africa, and western Asia. However, the cherry can grow in most temperate climates and as a result it is now also grown in the United States and Canada, Australia, and expanded regions in Europe and Asia. Cherry fruits are usually produced in the summer – though some cultivars produce later or earlier in the year – but require cold weather to germinate. As a result the cherry cannot be grown in tropical regions.

In addition to its fruit, the cherry is also prized for its wood. Cherry tree wood is known for its beauty and physical properties and is highly popular in the furniture industry. Cherry trees typically do not produce their first crop until they are between 3-4 years old. Full maturity is reached at about 7 years.

Information About Cooling and Storing Cherries

Cherries are a relatively expensive crop to produce because they are very sensitive to damage from rain, hail, and other precipitation, typically require spraying and irrigation to grow, and are labor intensive. For this reason it is all the more important that once cherries are harvested they are carefully handled, cooled, and stored so that the maximum return on investment can be achieved and also so that end consumers get the best product possible. There are a variety of important considerations for cherry cooling and storage including the following:

Temperature – Cherries need to be cooled to and stored at relatively low temperatures to prevent premature quality loss. Sweet cherries should be cooled and stored at a temperature of about 30-31°F, while sour cherries benefit most from a temperature of about 32°F.

Relative Humidity – Like many fruits cherries have an extremely high moisture content, which in turn means that if they are not kept at a high relative humidity they may shrivel and dry out. Cherries should be kept a relative humidity of about 90-95%.

Shelf Life – Sweet cherries have a shelf life, under ideal conditions, of about 2-3 weeks. Sour cherries maintain their quality for a shorter span of time, with a shelf life of only about 3-7 days.

Methods of Cooling Cherries

Cherries need to be cooled quickly and thoroughly to maintain their quality and taste. They also run the risk of becoming discolored if they are not thoroughly and completely cooled relatively quickly, which makes them much less marketable and appealing to consumers. The following are effective methods of cooling cherries:

Hydrocooling – Field temperatures are often upwards of 80°F when the cherries are picked. This temperature can quickly damage the fruit after it is off the tree. Hyrdocooling is a highly effective method of removing field heat quickly and pre-cooling cherries to a suitable level that can then be completed with forced-air cooling. Hyrdocooling involves submerging the cherries in near freezing water.

Forced-Air Cooling – Room cooling alone is usually insufficient to cool cherries quickly and thoroughly enough for best results. Instead forced-air cooling is used, which involves placing the cherries in a refrigerated room such as a cooler and arranging them around large fans. The fans then pull cool air through the cherries, thereby forcing airflow and ensuring a quicker and more thorough cooling.

SEMCO/SEMCOLD LLC understands how hard our clients have worked to produce a high quality cherry crop and knows that they are counting on us to provide reliable, effective cooling and storage solutions. Our systems are ideal for use with cherries and other produce and we will fully customize each of our systems to best fit the needs, capacity demands, and other priorities of our clients. Together we can put delicious, premium cherries in the hands of end consumers.

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The Effective Cooling and Storing of Mushrooms

Mushrooms are a unique food item in that they are neither technically vegetables nor meat. Instead they make up their own food category and the preparation and cooking of mushrooms will vary significantly depending on the dish. In some dishes they may be prepared as a focal point, meat-substitute, a role they are well equipped to play thanks to their rich, earthy flavor. In other dishes they may be prepared as a side or accent piece, playing the role of vegetable. Regardless of their eventual preparation, for best taste and nutrition it is crucial to start with fresh, high quality mushrooms. Properly cooling the mushrooms after harvest is key. What follows is a brief description about mushrooms, factors that affect cooling and storage, and important cooling methods.

General Facts About Mushrooms

The term “mushroom” is often used interchangeably with “toadstool,” and when a distinction is made, it is often that mushrooms are edible and toadstools are poisonous. However, this is not strictly the case in all contexts. Throughout history the term “mushroom” has been applied to both edible and poisonous varieties. Likewise, edible varieties may also be dubbed a “toadstool.” Further, the term “mushroom” is often used to characterize the entire fungi kingdom in a way similar to how the terms “plant” or “animal” may refer to an entire kingdom of organisms. Instead it is important to look at the context in which the word is being used and to look at the particular morphological features of the mushroom.

Historically mushrooms have played an important role in human culture and diets throughout the world since the earliest known accounts. They are an excellent source of vitamins and minerals and are also low in calories. Additionally, some mushrooms possess antiviral, antibacterial, and anti-inflammatory properties as well as a host of other potential health benefits. They are also an important part of many traditional Chinese and Eastern medical practices.

Great care should be taken when it comes to picking mushrooms since many varieties are poisonous or potentially harmful. This problem is exacerbated by the fact that mushrooms tend to absorb heavy metals in the soil, thus even otherwise safe varieties could be harmful given certain circumstances. However, most mushrooms sold in grocery stores and markets are grown on mushroom farms and are considered completely safe for human consumption.

General Information About Cooling and Storing Mushrooms

Mushrooms are known for their ability to grow rapidly, often seemingly overnight. Unfortunately the same can almost be said about their deterioration, with most mushroom varieties beginning to decay rapidly after harvest unless they are properly cooled and stored. Unfortunately even with careful care they still have a relatively short shelf life compared to many other types of produce. What follows are some key factors that affect cooling and storage.

Temperature – Mushrooms should be stored at a temperature of about 32°F for best results. Lower temperatures may result in chill damage while higher temperatures may be insufficient to slow decay.

Respiration – Mushrooms continue to release heat through respiration after they are picked. This heat in turn hastens deterioration. Fortunately the rate of respiration can be reduced with immediate cooling. Thus it is crucial to remove field heat as soon as the mushrooms have been harvested.

Relative Humidity – Mushrooms have a very high moisture content and as such it is important to keep them in an environment with high relative humidity in order to avoid water and weight loss. A relative humidity of about 95% is recommended.

Storage – Mushrooms are typically stored in packaging that is designed to carefully control humidity, CO2, and oxygen levels. This packaging is often referred to as Modified Atmosphere Packaging (MAP) or Modified Humidity Packaging.

Shelf Life – Under best conditions mushrooms have a shelf life of about 3 to 4 days. This makes it very important for their harvest, cooling, shipping, sale, and preparation to be done very efficiently.

Methods of Cooling Mushrooms

The following methods of cooling mushrooms are effective for rapidly removing heat and bringing the mushrooms’ temperature down to proper levels.

Hydrocooling – Hydrocooling involves rapidly submerging the mushrooms in near-freezing water. This is extremely effective at removing initial field and harvest heat so that the mushrooms can then be cooled to final storage temperatures.

Forced-Air Cooling – Forced-air cooling involves placing the mushrooms in a refrigerated room such as a cooler and arranging them around a fan or fans which then pull cool air through them. This forced-air circulation results in a much faster cooling than room cooling alone, which is often not sufficient to cool the mushrooms quickly and thoroughly enough.

Vacuum Cooling – Vacuum cooling is the process of exposing moist mushrooms to extremely low pressure levels. This results in the water vaporizing and thereby absorbing latent heat, rapidly and uniformly cooling the mushrooms in the process.

SEMCO/SEMCOLD LLC is committed to supplying our clients with industry-leading, state-of-the-art cooling and storage systems. These systems are fully customizable and will take the specific needs and priorities of the client into consideration. They are ideal for cooling and storing mushrooms and other types of produce. Please contact us for more information.

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How to Calculate the Amount of Ice Needed to Chill Fish

In past articles we have discussed the advantages of using ice to cool fish, as well as the different factors that affect seafood cooling rates. In today’s article we will turn our attention to how to calculate the amount of ice needed to properly chill fish to 0°C (32°F). In addition to the basic formula and rule of thumb for calculating ice amounts, we will also take a look at a couple of additional factors which may influence how much ice is needed for the trip.

The Importance of Correct Estimation

Accurately estimating the amount of ice needed for a fishing trip is crucial and walking the line between having too much and having too little may be difficult. Space is at a premium on most fishing vessels. If the fishermen bring too much ice they may not have enough space for fish and other cargo and they will incur needless extra expenses. On the other hand if they do not bring enough ice it may all melt before they can return to shore or it may be insufficient to cool the caught fish to a safe temperature. This can result in spoiling and a completely wasted, expensive trip. These problems can be avoided by considering the following.

Basic Formula and Rule of Thumb

The following chart shows the amount of ice needed to lower 10kg (22.04lbs) of fish to 0°C (32°F) for various starting temperatures of the fish.

  • 3.4kg (7.5lbs) of ice for 30°C (86°F) fish
  • 2.8kg (6.2lbs) of ice for 25°C (77°F) fish
  • 2.3kg (5.1lbs) of ice for 20°C (68°F) fish
  • 1.7kg (3.8lbs) of ice for 15°C (59°F) fish
  • 1.2kg (2.7lbs) of ice for 10°C (50°F) fish
  • 0.6kg (1.3lbs) of ice for 5°C (41°F) fish

Thus for 10kg of fish at 30°C it will require 3.4kg of ice to lower the temperature to 0°C. These same formulas can be adjusted for different amounts of fish. For example if the weight of fish caught is 100kg and the fish are at a temperature of 30°C then it will call for 34kg of ice. This works out to roughly a 3:1 ratio of fish to ice.

However, it is crucial to note that the amounts of ice given by the calculations above are only to lower the fish to initial temperatures of 0°C. They do not take into consideration the amount of ice needed to maintain that 0°C for the duration of the trip. Nor do the calculations account for ice that will be lost to melting. These circumstances will vary based on the circumstances in play for a given trip and boat. Instead a loose rule of thumb for calculating how much ice will be needed is to assume about a 1:3 ratio of fish to ice (the opposite of the previous 3:1 fish to ice ratio) if the fishing expedition is taking place in a tropical climate.

Consider the Size of the Fish

Another important consideration to determine the amount of ice that will be needed for a fishing trip is the size of the fish that will be caught. Naturally as shown above the more fish caught the more ice will be needed to safely cool them. However, besides the pure weight of fish itself, the size of the individual fish is also a factor. That is because it requires more ice to cool larger, thicker fish because the fish themselves do not cool as quickly and efficiently as smaller, thinner fish.

Consider the Length of the Trip

A fishing trip that lasts a day or two is quite a bit different than one that lasts more than a week. Naturally the longer the vessel is out to sea the more ice is needed on hand to compensate for melting. Likewise longer duration trips may yield more fish which would require more overall ice to cool. Along the same the lines a trip that goes further out to sea may need more ice than a closer-to-shore trip since it will be more difficult to cut a long distance trip short if capacity is met early or if something else happens.

Consider the Storage Conditions

Finally, the storage conditions on the boat are also a crucial factor for calculating the amount of ice needed. If the storage hold is well insulated and double lined it will hold in cool temperatures and keep out warm temperatures vastly more effectively than a non-insulated hull and will thus not require as much ice to get the job the done. The type of ice being used is another important factor.

SEMCO/SEMCOLD LLC understands how important it is to have a trustworthy and reliable cooling system in place on board fishing vessels. We manufacturer and install industry-leading systems and equipment that can be customized to fit the space considerations, capacity needs, and other specs of our clients. We are committed to providing outstanding ice and cooling systems.

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Cooling Methods for Eggplants After Harvest

Eggplants play an important culinary role in stews, sauces, and other dishes throughout the world and across many different cultures and styles of cuisine. They are renowned for their own complex, rich flavor as well as their ability to absorb the flavor and juices of the foods they are cooked in. For best results though it is important to start with a fresh, healthy eggplant, and that begins with proper cooling and storing methods after harvest. Check out these facts about eggplants, factors that affect eggplant quality, and proper eggplant cooling methods.

General Facts About Eggplants

Eggplants are believed to have been a part of the human diet since before recorded history. Two distinct varieties of eggplants were first cultivated in Asia, one in South Asia and one in East Asia. The first known recorded reference to an eggplant occurs in a Chinese text from around the year 544 AD. Eggplants are known for their characteristic rich, purple color and indeed this color is itself often referred to as “eggplant” or “aubergine,” another name by which eggplants are called. However, eggplants come in a variety of colors besides purple. Some eggplants are yellow, white, green, reddish purple, or even black. Some eggplants even display a color gradient along their length.

The term “eggplant” is believed to have developed in Europe in the 18th century to refer to a white variety whose elongated egg shape was similar to that of a goose’s or hen’s egg. The plant’s scientific family name, melongena, derives from the archaic English meaning mad or insane apple. Botanically the eggplant is considered a berry. It is a member of the Solanaceae, or nightshade family, and is thus a distant relative of the tomato and potato. Because of its relation to nightshade it was once believed to be quite poisonous and upon handling eggplant some people may indeed exhibit an allergic reaction in the form of itchy skin or mouth, headache, or upset stomach.

General Information About Cooling and Storing Eggplants

Eggplants have a relatively short viable shelf life. To maximize quality and shelf life it is important to follow all cooling and storage guidelines. The following are several key points about eggplant cooling and storage.

Temperature – Eggplants should be stored at a temperature of about 46°F to 54°F. This may seem rather warm compared to many types of produce and that, combined with the eggplant’s already short shelf life, may tempt people to store eggplants at a lower temperature. However, this should be avoid because eggplants are highly sensitive to chill damage below 46°F. Chill damage will hasten decay and reduce taste and quality.

Respiration – Eggplants continue to respire after they have been picked, thereby releasing heat in the process. This heat should be controlled by proactive cooling methods to prevent rapid decay.

Relative Humidity – For maximum freshness and quality eggplants should be stored at a relative humidity of about 90% to 95%.

Ethylene Sensitivity – Like tomatoes, eggplants exhibit ethylene sensitivity which will hasten ripening and decay. Eggplants are considered moderate to highly sensitivity to ethylene. As such they should not be stored with other ethylene-producing fruits or vegetables, and an eggplant past its prime should quickly be removed and separated from the others.

Shelf Life – Eggplants have a storage shelf life of about one to two weeks, but very rarely over 14 days.

Methods of Cooling Eggplants

The following are effective methods of cooling eggplants.

Hydrocooling – Hydrocooling is a very effective technique for removing field heat and rapidly lowering the eggplant’s temperature to near safe levels. Hydrocooling involves submerging the eggplants in near freezing water.

Room Cooling – Room cooling involves merely placing the eggplants in a refrigerated room such as a cooler and allowing them to gradually acclimate to ambient temperatures. This is often effective, particularly after hydrocooling precooling, since eggplants do not need to be stored at excessively low temperatures. However, it is important that they fully reach proper storage temperature.

Forced-Air Cooling – Forced-air cooling involves placing the eggplants around a fan and pulling cool air through them, thereby forcing air movement and more rapidly cooling them. This is effective to ensure that they reach the desired storage temperature quickly.

SEMCO/SEMCOLD LLC manufacturers and installs industry-leading cooling and storage equipment. Our systems are ideal for use with eggplants and other produce. We will custom-build each of our systems to ensure that it is uniquely suited to meet the needs of each of our clients. Our priority is in helping our clients get the most value and quality from their eggplant or other produce harvest. Please contact us for more information.

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Cooling and Storing Avocados Post Harvest

Avocados are a delicious, versatile food enjoyed all over the world for their distinct taste and nutritional value. In the US they are often grown in Texas, California, and Florida and then transported to markets throughout the country. As with most fruits and vegetables care and handling during and after harvest go a long way toward ensuring that the avocado is in peak condition when it reaches consumers’ plates. What follows are some general facts about avocados, factors that affect their cooling and storage, and effective methods of cooling and storage.

General Facts About Avocados

It is a surprise to some people to learn that, botanically speaking, the avocado is a fruit, not a vegetable. In fact it is actually a type of large, single-seed berry. Avocados are grown on trees in tropical and subtropical climates throughout the world, particularly in Central and South America and the Mediterranean. They are believed to have originally developed in Mexico in the state of Puebla. From there they spread around the world and embedded themselves in the cuisine of numerous nations and cultures. They are sometimes eaten as a savory food in sauces, salads, with meat and sandwiches, or as side dishes. However, they are also popular ingredients in desserts, ice cream, milkshakes, and sweet snacks.

Avocados are a very nutritious, calorie-rich food. They have a much larger percentage of fats than most produce, making them an important dietary staple in many countries. Most of their fat content comes from monounsaturated fats, which have been shown to improve heart health by lowering triglyceride levels and LDL (bad) cholesterol, while simultaneously raising HDL (good) cholesterol levels. Avocados also contain more potassium by weight than even bananas and they are a good source of fiber. They are also rich in B vitamins, folate, and Vitamin E.

General Information About Cooling and Storing Avocados

Avocados share an unusual trait with bananas, in that unlike most fruits and vegetables they will not ripen while they are still on the tree. Instead they must ripen after they have been harvested. However, this does not mean that avocados can be picked at any time during their life cycle. They should be harvested when they reach optimum maturity level. Harvesting either too soon or too late will decrease both the quality and taste of the fruit as well as its shelf life. Factors that affect cooling and storage include the following:

Temperature – Avocados are particularly susceptible to chill damage and should not be over-cooled. Ideal temperatures will vary depending on the cultivar. The most popular cultivar, the Hass avocado which represents about 80% of all cultivated avocados in the world, does best with a storage temperature of about 41º-53ºF.

Humidity – Avocados contain a large proportion of moisture or “oil” and thus care should be taken to prevent them from drying out and shriveling. Fortunately their skins are well adapted to minimize moisture loss. For the Hass avocado storage humidity should be about 85-90%.

Shelf Life – The shelf life of avocados will vary significantly based on cooling and storage conditions as well as the maturity level of the avocado at the time of harvest. Typically they will last about 2-4 weeks. However, under optimal conditions the may last up to 8 weeks.

Ethylene – Like many fruits and vegetables avocados release ethylene gas as they ripen. The gas in turn further hastens ripening. This sensitivity to ethylene can be both a pro and a con for avocados. On the one hand storing them with ethylene-producing produce may unintentionally shorten their shelf life and should thus be avoided. However, because avocados are generally preferred fully ripe, or almost fully ripe, at market they are often intentionally exposed to ethylene once they reach their destination to make them more attractive to buyers.

Methods of Cooling Avocados

Hydrocooling – Hydrocooling involves rapidly submerging the avocados in near freezing water to quickly and effectively lower their temperature.

Forced-Air Cooling – Forced-air cooling is the process of placing the avocados in a refrigerated room, such as a cooler, and then pulling air through them as a means of forcing circulation. This cools the avocados much more quickly than room cooling alone.

Controlled Atmosphere Storage – Controlled atmosphere storage involves closely controlling the temperature, humidity level, oxygen level, and the level of many other key gases as a way of creating an optimal condition for the avocados. This is a very effective method and helps maximize the avocados’ shelf life and quality. However, it is also an intensive process that it only suited to large quantities of avocados.

SEMCO/SEMCOLD LLC Is an Industry-Leader in Cooling Equipment

SEMCO/SEMCOLD LLC is an industry-leader in cooling equipment and cooling systems ideal for use with avocados and other produce. We pride ourselves on excellence in customer service and in being able to customize each system to best fit the unique needs of each of our clients. Please contact us for more information about cooling systems for avocados.

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Cooling Considerations for Spinach Post-Harvest

Spinach is practically the embodiment of healthy eating in the US. It can be found in abundance in salads, soups, and other dishes, particularly “Florentine” recipes. Spinach’s reputation for health and nutrition isn’t all hype either; it contains bountiful amounts of vitamins A, C, and K, as well as iron, magnesium, folate, and manganese. However, for spinach to both taste its best and pack the most nutritional punch it is imperative that the spinach be as fresh as possible. Proper cooling and storage techniques are a must for spinach.

General Facts About Spinach

For most of its taxonomic existence spinach was classified as a member of the Chenopodiaceae family. However, in 2003 that family was merged with the Amaranthaceae family, with the amaranths retaining the family name. Historically spinach is believed to have first developed in Persia and from there spread into India and eventually China, where it was first recorded in written history in about the seventh century AD. Eventually spinach became popular throughout the Mediterranean region and eventually spread across Europe. Catherine de’ Medici, queen of France in 1533, was so fond of spinach that she decreed that it be served at every meal. Because Catherine originally came from Florence, dishes made with spinach became known as “Florentine,” a term still popular today.

Over the centuries spinach has been cultivated to enhance a number of desirable traits. Modern spinach grows more rapidly but takes longer to seed. It is also larger and has a less bitter taste. The three main types of spinach include the Savoy, Semi-Savoy, and Flat. Each type has many different varieties and cultivars.

Spinach has long been famed for its high iron content, and indeed it does have 21% of the daily recommended value. However, an error by a German scientist in 1870 incorrectly reported that spinach has ten times the amount of iron that it actually contains. The error occurred as the result of a misplaced decimal point. This in turn led to a misconception about the true iron content of spinach.

General Information About Cooling and Storing Spinach

Regardless of the nutrient being studied, it has been well documented that spinach loses much of its nutritional value as it ages. This makes it even more important for it to be kept as fresh as possible and to be properly cooled and stored. Improperly handled spinach may also harbor dangerous bacteria. The following cooling and storage considerations should be kept in mind:

Temperature – Spinach should be stored at about 32°F to slow down the decay process. Warmer temperatures are insufficient while colder temperatures run the risk of accidental freeze damage. Spinach may intentionally and successfully be frozen for longer-term use.

Relative Humidity – Spinach requires a high relative humidity of about 95% to 100% to prevent it from drying out.

Storage & Handling – Spinach is very delicate and can easily be damaged by careless handling. When left loose care should be taken to ensure that it is adequately ventilated during cooling. For added protection and cooling efficiency it is often stored in perforated plastic bags.

Shelf Life – Fresh spinach has a shelf life of about 10-14 days. Frozen spinach may last up to eight months. Canned spinach can last even longer with shelf life determined by various conditions.

Methods of Cooling Spinach

Hydrocooling – Spinach is often pre-cooled using hydrocooling, which involves rapidly submerging the leaves in near-freezing water. This is a very effective means of quickly removing field heat so that additional cooling and storage methods can then be performed. Hydrocooling requires too large a cooling load at lower temperatures to be viable as a total cooling method.

Forced-Air Cooling – After precooling, spinach may attain long-term storage temperatures through the use of forced-air cooling. Forced-air cooling involves placing the produce in a chilled room such as a cooler, and then pulling cold air past the leaves, thereby forcing airflow. This is a much quicker cooling method than room cooling alone; however, it is important to make sure that humidity levels remain high enough to prevent the leaves from drying out.

Vacuum Cooling – Spinach may also be cooled using vacuum cooling. This involves placing wet spinach in a vacuum chamber and gradually lowering the pressure. When the pressure drops sufficiently the liquid moisture will shift into vapor form, using up heat in the processes and thereby lowering the temperature of the spinach.

Effective Spinach Cooling Systems from SEMCO/SEMCOLD LLC

SEMCO/SEMCOLD LLC is an industry leader in the manufacturing and installation of cooling and freezing systems. Our cooling systems are ideal for use with produce such as spinach and can easily be customized to fit the capacity demands and other unique concerns of each of our clients. We want to ensure that our clients get the most value from their spinach crop and that end consumers get the freshest, highest quality product possible.

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