The Pros and Cons of Different Types of Insulation on Fishing Vessels

Fishing vessels must keep their holds chilled in order to safely store caught stock. In addition to ice and refrigeration equipment, the hold’s insulation is key for maintaining the proper temperatures and reducing energy costs. There are multiple types of insulation available, each with benefits and disadvantages. Understanding the properties of these materials, and taking them into consideration along with factors such as the size of the craft and the structure of the hold, will allow industrial fishermen to choose the optimal insulation for their fishing vessels.

Polyurethane Foam

Polyurethane foam is one of the top options for insulating materials. A man-made polymer, the foam is filled with various inert gases to slow heat conduction. It’s lightweight and moisture-resistant, and has multiple methods of installation, allowing for flexible construction. Boards or slabs of pre-made foam can be cut and placed along walls. Polyurethane can also be mixed as a liquid and poured into place or injected into cavities to form a solid mass, or else sprayed in layers, adhering to most woods and metals as well as itself, a useful property for insulating ship holds.

One main disadvantage of polyurethane is its water permeability compared to some other materials. While moisture won’t damage it, the foam becomes heavy and its insulating properties are reduced when waterlogged. Fiberglass-reinforced plastic linings are used to block moisture, but are more expensive. Polyurethane also can burn when exposed to fire, and though it’s usually treated with flame retardants it can produce toxic chemicals when burning. It’s also pricier than other insulation options, and not available in all markets.

Polystyrene Sheets

Another artificial polymer, extruded polystyrene is better known as Styrofoam. When molded into sheets of various sizes and widths, it can provide significant insulation that is not as permeable to water as polyurethane. However, like polyurethane it is flammable. Polystyrene also starts to break down in direct sunlight, and can react with certain solvents, making it impractical for any hold that has a fiberglass lining directly applied over the insulation.

Cork Board

Made of natural cork wood, cork boards were once among the most popular insulating materials on the market. Nowadays, however, a shortage of cork trees means the board is expensive compared to other options, and generally has limited applications. While it’s more burn-resistant than most woods, it can’t be used in temperatures over 65 degrees Celsius, and its high rate of absorbing water vapor makes it impractical for widespread use on ships and boats.

Fiberglass

Matting composed of fiberglass is resistant both to fire and heat as well as chemicals, and is a good thermal insulator. It’s still water-permeable, however, losing effectiveness when damp, and offers little in the way of structural support to a hold. Though it’s generally inexpensive and comes in a variety of thicknesses for ease of installation, if it’s incorrectly arranged it can settle in place, leaving gaps in the insulation.

Wood Shavings, Sawdust and Straw

Organic materials such as straw, wood shavings and sawdust have a long history of being used as insulators. Whether packed or poured as loose fill into spaces or used to block gaps, the relatively light densities of the materials and the air trapped between them forms a useful thermal barrier, if not as effective at blocking heat by volume as man-made materials such as polyurethane and polystyrene. Straw and sawdust are also extremely cheap and easy to come by almost anywhere.

However, they have several major drawbacks. Wood particles and straw are flammable when dry. They also are likely to shift and pack down when subjected to engine vibration, leaving inefficient spaces where the cold can be lost. These materials are also very prone to absorbing water and moisture. Not only does dampness increase their weight and lower their insulation efficiency, but they can start to rot and are more likely to develop mold and mildew than artificial materials. Insects and other pests may also make nests in sawdust or straw.

Sealed Air Space

Since the insulating properties of most insulation actually is provided by the air or other inert gases trapped in the foam or fibers, it’s no surprise that plain air can also act as an insulator. Gases conduct heat less than liquids or solids, since the molecules which transfer thermal energy are more dispersed in the gaseous state. Air is as lightweight as it’s possible to be, and of course free. However, to effectively employ air as an insulator, it must be held in completely sealed compartments, or else circulating drafts of heat can counter-productively raise the hold’s temperature, rather than keeping it low. Air also provides no structural support and requires substantial empty volume, so may not be a practical choice for some vessels.

Whatever type of insulation is installed in the hold, SEMCO/SEMCOLD LLC’s industrial cooling systems can provide the right level of refrigeration. Every system is rigorously designed and customizable to the exact specs for each client, ensuring that fish are cooled efficiently and effectively chilled.

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Cooling and Storing Currants Post-Harvest

Currants are a diverse fruit that are grown all around the world and utilized for different purposes. They are considered a healthy fruit, seeing as they are packed full of vitamin C, antioxidants and rich nutrients. They can be used in a number of different dishes, altered into various forms and utilized for decoration. With so many options it is clear to see why they are a favorite amongst fruit. To ensure that you get the most out of this berry, check out some of its facts as well as the best ways to preserve it.

Facts about Currants

Though it has spread across the world, currants are native to northern Europe and Asia. It is still widely grown in specific areas, including England, Scotland, Ireland, France, Germany, Norway, Spain, Portugal and Poland. The berries can be easily identified by their unique display. They grow amongst yellowish-green, five-lobed leaves that are spirally on the stems. Though they have been planted many places, some currants have escaped into the wild. In previous years, this contributed to the spread of certain plant diseases. Thankfully, the diseases have diminished, however the berries do still grow in wild, tropical environments today.

Currants can be utilized in various dishes and in a number of different forms. The red currant is sometimes eaten by itself as a snack, while the tarter black currant is usually utilized in jams, jellies and syrups. Another popular version, the white currant, is also utilized in different jams and syrups, as well as pressed to make wine. The vibrant colors and sweet-tart flavors make this fruit a regular go-to in many European and Asian dishes.

General Information about Cooling and Storing Currants

Currants are usually harvested in large numbers, whether by machine or by hand, and are a common commercial fruit. As such, they are usually not utilized directly and must be preserved for shipping and selling. To accomplish this, there are certain cooling measures that need to be adhered to. Along with understanding those methods, there are certain aspects of the cooling and storing process that you should be aware of.

Precooling – Currants do not have a long shelf life at all once harvested. These berries are sensitive to ethylene, so they begin to perish quickly after they are picked. To slow down this process, it is imperative that proper cooling methods set in place as soon as possible after the berries have been harvested.

Temperature – The optimal temperature for storing the berries is at 34⁰F. This temperature should be reached within two hours of harvesting.

Relative humidity – Currants require quite a bit of humidity. In fact, it is suggested that they maintain a relative humidity of 90-95%.

Shelf life – Without refrigeration, currants do not have a long shelf life at all. However, when properly cooled and refrigerated, they can last one to two weeks. If frozen, they may last ten to twelve months.

Methods of Cooling Currants

Considering how sensitive currants are, it is critical that the proper cooling process be followed. Otherwise, the fruit can begin to deteriorate quickly. There are a couple of cooling options to utilize for currants.

Forced-air cooling – This type of cooling involves placing the fruit in an insulated room with refrigerators in it. Different factors, including the size of the room, number of berries being cooled and the size of the refrigerators, determine the number of refrigerators needed. To help the air to circulate properly, fans must be inserted around the room. This helps to ensure an expedient cooling process, which is especially important for large quantities.

Room Cooling – These cooling rooms are similar to forced-air cooling, except they do not have the additional application of the fans. This results in a slower cooling process, therefore these rooms are often considered a good option for keeping the currants cool after they have undergone an initial cooling process. Also, with the lack of the additional air circulating apparatus, it is important that the refrigerators be strategically placed around the room for optimum cooling.

Properly cooling and storing currants after harvest is crucial for maximizing their value, maintaining quality and freshness, and delivering great tasting product to end consumers. SEMCO/SEMCOLD LLC designs fully customizable cooling and storage systems that are ideal for use with currants and other produce.

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Concrete Aggregate Cooling with Wet Belts

Aggregate cooling is a type of cooling system that cools aggregates in concrete mixture. There are different types of aggregate cooling. One common method is the wet belt system. This method is so popular because it is a cost-effective alternative to sand cooling and other higher costs methods. Using the wet belts allows the concrete to travel along a conveyor belt while being chilled by water. This allows the concrete to be cooled without filling silos full of water, saving space and money. It’s important to know all the options when it comes to aggregate cooling. Every method has its own benefits and drawbacks and some methods are best accompanied by other companion methods.

Why Aggregate Cooling is Effective

Aggregate cooling is effective because it eliminates potential problems that arise during the concrete-making process. Aggregates are mixed together to make concrete, including gravel, sand and crushed stone. The granular minerals need to be cooled so the concrete remains strong and doesn’t crack. The reason that they need to be constantly cooled is because without aggregate cooling, the particles heat up. As the cement mixture combines with water, a chemical reaction causes the granules to give off heat. The aggregate cooling will keep the temperature down and create strong concrete.

Why Aggregate Cooling is Beneficial

As previously mentioned, there is more than one type of aggregate cooling. The two most common types are cooling by air and cooling by water.

Cooling by Air – Cooling by air is done in silos. The concrete is positioned on a belt with nozzles in place below them. The nozzles give off heavy streams of air to blow at the concrete like a strong wind. The air cooling is beneficial because it provides necessary moisture without providing excess moisture. Excess moisture slows down the process because it prevents the concrete from solidifying. The air cooling system is also easy to install. Nozzle attachments just need to be installed to silos that are already in place. They also need little-to-no maintenance over time

Water Cooling – There are two different ways to cool the aggregate mixture by water. These included flooded silos and wet belt applications. With the flooded silo method, the silos are flooded to precool the aggregates. Once they are cooled to the proper temperature, the silo is drained. This method isn’t optimal for a few reason. For one, it takes up more space because larger silos are needed. This also has much larger operational costs. A much larger amount of water is needed and wasted. The wet belt method is the most cost-effective and popular method for cooling aggregates. It’s beneficial because you will use much less water without having to flood the entire silo. Smaller amounts of ice water is splashed onto the conveyor belts and the aggregates are still cooled properly. The flooding method can also cause the concrete to not harden properly. The small amount of water with the wet belt method will keep excess moisture off of the aggregates so the concrete will form properly.

Other Methods of Concrete Cooling

There are other ways to cool concrete. For example sometimes concrete is cooled while it is being mixed on a mixing truck. This is called agitator or drum cooling. However, the concrete is cooled in much smaller quantities since only a small amount can fit in the drum at one time. Post cooling is done when the concrete is already mixed and poured. However, the concrete still needs to be cooled during the mixing process. However, by far the most popular and widely used method of cooling concrete is by cooling the water itself that will be used in the hydration process. Regardless of which concrete method is required, SEMCO/SEMCOLD LLC designs and manufacturers high quality, industry-leading concrete cooling systems. Please contact us to discuss the best system for your needs.

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Strategies for Cooling Cranberries after Harvest

Cranberries are classified as a dwarf shrub and can be found in Europe, North America and South America. The berry is larger than the evergreen leaves and starts out white before maturing to a deep crimson color. The shrub is a highly profitable commercial crop in the United States and Canada as it is used for juices, jams, sauces and dried fruit products. Due to their high nutritional value, cranberries have recently been regarded as super fruits.

Cranberries in the United States

Native Americans were the first to cultivate and use cranberries for consumption, medicine and decorative dyes. Today, Americans still use consume the fruit and it’s a major cash crop for:

  • Washington
  • New Jersey
  • Wisconsin
  • Massachusetts
  • Oregon

Wet cranberry beds are used to grow the berry and most crops are wet-picked, meaning the beds are not drained before hand. The raw fruit has moderate levels of antioxidants, dietary fiber, vitamin C and manganese, an essential mineral. These qualities lead to the fruit being marketed as a super fruit in the 20th century.

Pre-Cooling Process

Temperature management starts with pre-cooling. A fresh harvest suffers from field heat, which simply indicates it’s holding heat from the sun and external environment. As soon as possible, the berries’ temperature must be lowered so shipping, processing and storage can begin. Most refrigerators cannot support this function in addition to meeting storage demands. Thus, this step usually entails specialized spaces and/or equipment.

Pre-Cooling Methods

The industry uses a number of pre-cooling methods including:

  • Room cooling – A slower method where fruit is put in a refrigerated and insulated room.
  • Forced-air cooling – A particularly fast procedure using fans to cool a room.
  • Hydro-cooling – Heat is efficiently removed with water immersion or running fruit through cold water.
  • Top/Liquid icing – An excellent method for dense or palletized products requiring crushed ice or a water slurry submersion.
  • Vacuum cooling – Placed in a vacuum chamber, the fruits’ moisture evaporates causing heat removal.

Chilling Damage

Chilling damage is the result of two things:

  • Improper temperature – Cranberries do best when kept at 36 to 40 degrees Fahrenheit and anything above or below could result in fruit damage.
  • Storage time – While chilling and freezing increases the fruit’s shelf life, cranberries have an estimated shelf life of 60 to 120 days.

Luckily, cranberries are not especially prone to chilling damage, but possible symptoms would include skin blemishes, failure to ripen and internal discoloration.

Relative Humidity

For produce, water loss can spell disaster as it degrade quality rapidly and result in weight loss. Ultimately, this leads to profit loss and a low level product. Refrigeration and cooling naturally removes humidity so maintaining the proper level of relative humidity can be difficult. For the best quality, cranberries should be stored at 90 to 95 percent relative humidity. This can be achieved with water sprays, wet floors and even buckets of water.

Ethylene Sensitivity

As some fruits ripen, they begin to produce ethylene, an organic hormone. When stored with ethylene sensitive products, it results in quality degradation, chilling damage and reduced shelf life. Additionally, sensitive products can show symptoms like excessive bitterness, russet spotting, discoloration and browning. As fruits ripen, they are increasingly susceptible to ethylene and its effects. Fortunately, cranberries are not sensitive to ethylene and can be stored with other fruits like apples, cantaloupes and passion fruits.

SEMCO/SEMCOLD LLC understands the demands of cooling and storing cranberries. That’s why we use our resources, experience and expertise to create industry-leading products for our clients. Furthermore, we will work closely with you to ensure your capacity demands and other specifications are fully met every step of the way. Our cooling and refrigeration products are ideal for the cranberry industry from harvest to delivery.

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Elderberries Post-Harvest Cooling Information

Elderberries have a long and colorful tradition in North America, stemming from their use by Native Americans for everything from music to healing. The whole plant was a center of enrichment for the lives of Native American tribe members, as they used the woody stems to stoke fires and make flutes, the berries for healing and food, and the remainder of the plant for other uses. Today, elderberries are hailed for their health properties, having sufficient nutrients to make them widely desired, and applications ranging from jams and wines to desserts. However, as they must be cooked before use, and they ripen at different times on the vine, proper storage is an item that requires consideration.

Methods to Consider for Cooling Elderberries after Harvest

Elderberries, like other berries, must be properly preserved after harvest in order to remain useable. Immediate cooling is advised, as any time at room temperature encourages mold, decay and rot.

Forced-Air Cooling – Cooling methods vary, but generally a forced air system is the most effective and efficient method for all types of berries. A forced air system is one where cold air is circulated through a cooled room in order to surround the berry with lower temperature air and cool the produce.

Hydrocooling – Hydrocooling is performed by submerging the produce in very cold water. This is not the best method for cooling berries after harvest because it does not sufficiently lower the temperature of the produce, but it can be successfully used as a pre-cooling method.

Methods to Avoid for Cooling Elderberries after Harvest

Room cooling – Room cooling is a system in which the room is cooled down to the appropriate temperature and the berries are allowed to adjust to the ambient temperature on their own – is inefficient for berries, and the cooling process is not fast enough to suit them.

Ice Packing – Ice packing, while somewhat faster and more efficient for short-term storage, is complicated where berries are concerned because of the fragility of the produce.

Vacuum Cooling – Produce that has structure that readily releases water, such as leafy greens, do well with a vacuum cooling system where the room is subjected to a vacuum that removes pressure from the room, thereby evaporating moisture and lowering the temperature, but the water barrier that forms the outside of the elderberry makes this an ineffective method for cooling them.

Hydrovac Cooling – Hydrovac cooling, a combination of hydrocooling and vacuum cooling where water is added to the produce just as they begin to lose water through the vacuum process, is ineffective for berries for the same reason.

When properly cooled after harvest, elderberries can be used in any number of applications. They aren’t suitable for eating raw due to the presence of toxins, and so must be properly stored before use to ensure that they can be utilized to their fullest potential when ready.

SEMCO/SEMCOLD LLC can help you design a forced-air or hydrocooling system ideal for use with elderberries or other produce. We design these systems individually for each client and meticulously focus on the quality, integrity and dependability of the system to ensure that it will serve our clients well as they cool and store their fresh produce.

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Concrete Aggregate Cooling with Flooded Silos

There are many different ways that concrete aggregate cooling can be done. In some cases it is enough to add ice and chilled water, but in others you actually have to cool the aggregates using special technology from manufacturers like SEMCO/SEMCOLD LLC. There are different methods of aggregate cooling, but let’s take a look at one popular and effective method in today’s article: concrete aggregate cooling with flooded silos.

Effectiveness of Aggregate Cooling

Pouring concrete, especially for large batches, has its risks. Because the hardening of concrete is actually an exothermic chemical reaction, it gives off excess heat. This can cause the concrete to expand, crack and lose tensile strength. That is why it is necessary to cool cement in the first place. Simply using ice water to mix with the cement is not always enough, especially for large-pour projects.

Aggregate cooling is effective because it cools the granular materials that are mixed in with the cement mix and water. When these materials are cooled before the mixing process, it actually reduces the issues that can arise due to the heat. The mixture starts off cooler, so it doesn’t get as hot. You want to make sure that your cement is very cool.

Benefits of Flooded Silos

When you use aggregate cooling by water, it typically takes a lot of space and equipment. You have to have a conveyor belt to flood, so that the aggregates can get cooled. You then have to have a water removal process and a settling tank. That can take up a lot of space, and depending on your situation, you may not have that amount of space for cooling.

The flooded silo method is beneficial because it doesn’t require as much space. You have silos that your aggregate is stored in anyway, and then you just flood the silo. Typically you want to have at least two silos, so that one can be flooded while another is being drained. Everything happens in that silo from the flooding to the water removal to the settling. It doesn’t take up a lot of space.

How Does It Work?

When you do a lot of large-pour projects, you have to have an effective way to cool your aggregates. Aggregate cooling with SEMCO/SEMCOLD LLC flooded silos allows you to pre-cool a large quantity of aggregates. Your aggregates start in silos, which are then flooded with ice cold water. The water is recirculated through the silos after it goes through a sediment basin. This basin catches mud, and gets the water ready to be reintroduced to the aggregates.

Once the aggregates have been completely removed from the water, they are ready to be added to the cement mixture. Now the aggregates are cooler, which means that the overall mixture is going to give off less heat.

Getting the Technology

Finding a reliable, durable and innovative cooling system is important. You don’t want to spend money on something that isn’t going to work. Thankfully SEMCO/SEMCOLD LLC is committed to helping our clients get exactly the technology that they need. Our commitment to customer satisfaction and quality means that we only provide systems that are industry-leading and dependable. Talk with a representative today to find out what system would be best for your company.

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Information about Cooling and Storing Blackberries Post-Harvest

The blackberry is a fruit that is popular around the world. It’s known for its high nutritional content. Blackberries have higher antioxidants than most other fruit, which you can tell by its deep purple-black color. They lower the risk of the flu, cancer, and other diseases. Women can even eat blackberries during labor to naturally reduce the pain. The fruit isn’t the only part of the plant that can be consumed. The leaves can be turned into an herbal tea. The tea is also good for treating inflammation in your gums, sore throats, and it works as mouth wash.

Blackberries are self-fertile and grow easily in shallow soil. They require 3 to 8 feet of space between bushes, depending on breed and should be planted in early spring. Blackberries grow best in full sun in fertile soil that has good drainage. Healthy blackberry plants will produce harvestable fruit for about 15 to 20 years.

General Information about Cooling and Storing Blackberries

Blackberries are more expensive to produce than many other crops. This is because the sensitive berry is easily damaged in stormy weather. Rain, hail, and strong winds can break the berry, making it mushy and inedible. Once you have harvested your blackberries, you need to make sure that you handle, cool, and store them properly so you don’t lose any more crop than you have to. Here is some important information regarding cooling and storing your blackberries so they are perfect for consumption.

Respiration – Blackberries respire, just as many other fruits and vegetables do, so they consume oxygen and release carbon dioxide. You need to make sure that you store blackberries in well-ventilated crates or containers. Without proper ventilation, the carbon dioxide will build up around the blackberries and cause them to spoil. Respiration is also why cooling is so important. The colder your crop is, the slower they respire, allowing them to last much longer.

Temperature – Blackberries need to be stored at an adequate temperature. If they are too warm or too cold after harvesting, they will soften and become rotten. Blackberries should be stored between 31-32 degree at all times.

Relative Humidity – The proper humidity for storing blackberries is about 90-95%. Without the right amount of humidity, they lose moisture. The loss of moisture will turn your plump, juicy blackberries into small, shriveled, black rocks.

Shelf Life – Aside from raspberries, blackberries have the shortest shelf life of all fruit. They can be stored for 2-3 days before they begin to spoil. However, there are some things you can do to increase the shelf life by a couple days. Of course, cooling the blackberries quickly is important for increasing the shelf life. The other sanitizing the fruit.

Methods of Sanitizing Blackberries

Large companies have their own ways of cleaning and sanitizing their crop. If you have a home-based farm, you could be lacking the specialized equipment to do this. Having your own farmer’s market doesn’t mean that you can’t sanitize your blackberries effectively. A natural vinegar wash will kill spores on your blackberries so they can last as long as possible. To do this, you need 1 part vinegar and 3 parts water. Soak your blackberries in the solution for about 10 minutes, and then rinse with water.

Methods of Cooling Blackberries

Room Cooling – Room cooling is one method to cooling blackberries and many other crops. To cool your blackberries with this method, you will put them in space that is lined with cooling units. The unit will be set to cool the blackberries to their proper temperature. This should be done before putting the blackberries in a refrigeration unit

Forced-Air Cooling – If you don’t feel like room cooling is cooling your blackberries quickly enough, you can use the forced-air cooling method. Forced-air cooling works well for blackberries because of how low their required storing temperatures are. If you have a large harvest, forced air cooling tends to work better because it circulates the air between the bunched blackberries. The faster your blackberries are cooled, the slower their respiration rate becomes, and they will take longer to rot.

SEMCO/SEMCOLD LLC understands that our clients work hard to grow healthy, delicious blackberries. It is thus imperative that these fantastic berries be properly cooled and stored with great cooling systems. SEMCO/SEMCOLD LLC delivers industry-leading cooling and storage systems that can be fully customized to meet each client’s unique needs and circumstances. Please contact us for more information.

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Cooling and Storage Options for Olives

An olive is a small, egg-shaped fruit that grows on an olive tree. Olive trees are popular in warm regions such as the western side of Asia and the Mediterranean Sea. Olives need war, weather and sun throughout the day. Olive trees can grow in just about any type of soil, but they particularly thrive in soil with high limestone content. An olive tree takes about four years to produce its first fruit. There isn’t enough fruit to harvest until they are about 15 years old, which is still young for an olive tree. The average olive tree will leave between 300 and 600 years, although some have lived well over 1,000 years. Green olives and black olives are both extremely common to eat and they have a very different taste. The difference between black and green olives in not the type of tree; the difference is when they are picked. Green olives are unripe, and they turn black when they are fully ripened.

General Information about Cooling and Storing Olives

  • Respiration – Fruits and vegetables respire, which means that they take in oxygen and release carbon dioxide like humans do. Without proper ventilation, fruits and vegetables go bad because the air around them becomes filled with carbon dioxide and they run out of oxygen to take in. Without enough oxygen, they begin to rot. Make sure olives are in ventilated crates.
  • Temperature – When storing olives, you need to make sure that they are at a proper temperature. If they are too warm then they will rot. If the temperature is too cold, then they will be susceptible to chill injury, which involves browning of the skin and a change in the taste. Olives should stored in temperatures between 41 and 50 degrees. Olives can withstand cooler temperatures for short periods of time. The coldest that they should ever be stored is 32 degrees.
  • Relative Humidity – The optimum relative humidity levels for storing olives is about 90-95% This will keep the olives for losing moisture and becoming dry and shriveled.
  • Shelf Life – If olives are stored between 32 and 40 degrees, it can’t be longer than two weeks. After two weeks, the skin browning and pitting will begin. At proper temperatures, fresh olives can be stored for about 6 weeks before they need to be cured.

General Information about Curing Olives

Unlike most fruits, olives do not taste good when eaten right off the tree. They need to be cured or you will be eating a bitter fruit. The way you cure it depends on the type of olive that you are trying to make. Kalamata olives, Greek olives, regular green olives, Spanish olives, and many others are all made just by using a different brine for curing. Some olives are simply water cured, while others are cured in the a pickling brine. First, you slice each olive lengthwise so the brine can penetrate the skin. Next, you soak the olives in water, in a glass or food-grade plastic container for 8 to 10 days, changing the mixture each day. Once they are finished, you have to soak them in a finish brine for a month. The finishing brine consists of pickling salt, cold water, olive oil and red wine vinegar. Other finishing brines are similar; however, some might contain a different kind of vinegar, lemon, garlic and other seasonings to obtain the different taste. Other types, such as Greek olives, will soak in the pickling mixture from the beginning, instead of just cool water for the first 10 days, and then they will sit in the finishing brine for two months.

Methods of Cooling Olives

Forced-Air Cooling – Olives shouldn’t be submerged in water until they are ready to be cured. They also shouldn’t be packed in ice, because olives shouldn’t be stored at below or even near-freezing temperatures. Forced-air cooling is a sufficient way to cool olives. It will allow them to cool quickly without exposing them to pitting and browning skin. With forced-air cooling, they are placed in a refrigerated space surrounded by fans. The fans will push the airflow to the olives and cool them quickly and evenly.

Olives are a delicious fruit that is popular around the world, and SEMCO/SEMCOLD LLC knows how important it is to ensure that they are cooled and stored properly. SEMCO/SEMCOLD LLC will create an effective cooling system that meets your exact specifications, so you can get your olives from the tree to the table.

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Avoid These 5 Fish Cooling Mistakes

Fish and other seafood is highly perishable. If not stored properly immediately after catching fish, it could pose dangers to anyone who consumes it. There are some indicators that you can look for that will tell you if a fish isn’t fresh and hasn’t been cooled properly while stored. A fresh fish will have slightly bulging, clear eyes. If the eyes are sunken in and glossed over, it’s a good indicator that is has begun to spoil. If you are buying whole fish, the skin should be moist and shiny with pink gills. If the skin is dry or developing a slimy, dull, and/or developing a shiny film, it may not be safe for consumption. The smell of the fish will also tell you if the fish is fresh and has been stored properly. Fish have a mild smell, if the smell is strong, you shouldn’t eat it.

Dangers of an Industrial Fishing Company Inadequately Cooling Fish

If industrial and commercial fishing companies aren’t adequately cooling their fish, then they are selling spoiled fish in mass quantities. Not identifying that the fish is spoiled and consuming it will lead to many dangerous health effects. If fish isn’t cooled immediately after catching it, bacteria will begin to grow. The higher the temperature rises on the fish, the faster the bacteria will grow. Salmonella is a bacteria that grows on raw fish. If you are using or fish for sushi or undercooking it, then you are relying on how quickly it was cooled for your health. Being subjected to salmonella will give you food poisoning symptoms such as fever, diarrhea, vomiting and chills within 24 hours of consumption.

Top 5 Fish Cooling Mistakes an Industrial Fishing Company Might Make

  1. Not Planning the Voyage Properly – Planning is important when it comes to how you will handle the fish. If you are out on the water for longer than you have planned to be you could run out of space and ice for the fish, leaving it out to spoil.
  2. Not bringing Enough Ice – Not bringing enough ice is another problem that can lead to spoiled fish. You need to plan on not only cooling all the fish that you will catch, but to replace ice that will melt while you’re out on the water too.
  3. Using the Wrong Type of Ice – Bringing any type of ice out onto the water isn’t good enough. You need to make sure you bring the right type of ice. Bringing large chunks will take up too much space in the coolers and not leave enough space for the fish. Bringing ice that is crushed into pieces that are too small will cause them to melt too quickly. You need medium-sized ice chunks that will last without bulking up the cooler and taking too much space.
  4. Not Having Adequate Insulation in the Cargo Storage Area – Insulation in the storage area is key to keeping the fish fresh. The ice will melt too quickly if the storage isn’t properly insulated. Even if the ice begins to melt, the storage area will stay colder longer with proper insulation.
  5. Failing to Get the Fish Cooled and Covered Quickly Enough – Fish need to be covered and cooled immediately after coming out of the water. It might seem easier to wait until you have a lot of fish, but every minute that they aren’t cooling, they’re growing bacteria.

Avoiding these top 5 fish cooling mistakes is an important first step for helping industrial fishermen prevent spoilage. SEMCO/SEMCOLD LLC customizes cooling and storage systems ideal for use with best practices of fish cooling. We can also advise clients about their fish cooling and storage options to ensure that they get the absolute best system for their needs.

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How Ice and Refrigeration Services Make Fresh Produce Possible

Maintaining fresh produce at a constant temperature is the key to ensuring it remains at the highest quality possible up to the moment it reaches consumers. When fruits and vegetables are harvested, creating optimum cooling conditions in a timely manner is of the utmost importance.

SEMCO/SEMCOLD LLC creates cooling and storage solutions that are tailored to each customer’s need, so produce that requires quick cooling and high humidity won’t be left in uncertain conditions. The three most important factors in maintaining produce quality are temperature, humidity and shelf life.

A fruit that requires high humidity but near-freezing temperatures for storage will have little chance for bacteria growth, but only if it is rapidly cooled directly after harvest. One of the most important factors in avoiding fruit and vegetable spoilage is reducing the amount of time between its harvest and initial cooling. Many fruits and vegetables bruise and ripen quickly without adequate and immediate cooling. As you consider your cooling needs, take a few moments to review how various cooling methods work and their role in regulating temperature and humidity.

Precooling Produce

Removing field heat from fruits and vegetables is known simply as precooling. It is an umbrella term for the numerous methods listed below for best preserving the current state of produce and avoiding ruin. Many times, a combination of methods are used to most effectively lower the temperature of produce just after harvesting and to then regulate the temperature in the near future.

Hydrocooling Produce

Fruit that must be picked in the afternoon sun can spoil in temperatures that often soar above 80 degrees Fahrenheit. When workers need to remove field heat quickly, one of the most effective methods for immediate results is hydrocooling. Just as you would assume, this term means the fruit or vegetables are submerged in water that hovers just above freezing. This is an extremely effective method for quickly removing field heat, but it is not a cost effective, efficient method for complete cooling and is instead a type of pre-cooling that is typically used in conjunction with other cooling methods.

Room Cooling Produce

In this cooling method, warm produce from the field is placed in a refrigerated room for cooling that lasts, at a minimum, for 24 hours. They can extend to much longer times if correct airflow allowances are not incorporated around boxes or if the produce is incorrectly packaged. Room cooling requires larger refrigeration units than rooms where previously cooled fruits and vegetables are stored.

Controlled Atmosphere Produce

Controlled atmosphere is a cooling and storage method that carefully controls not only temperature and humidity levels but also the levels of different gases in the atmosphere. This method is not preferred for most produce and is only used for citrus and apples in controlled atmospheric storage. CA storage requires that you carefully control a number of factors: oxygen, carbon dioxide, humidity and temperature.

Apples ripen when they take in oxygen and the starches in their flesh turn to sugar, leading them to give off carbon dioxide. When access to oxygen is reduced, the process of ripening slows. The quality of fruit in room cooling is acceptable, but does not always provide the optimal quality seen when rapid cooling is used.

Forced-Air Cooling Produce

Ventilating air through a cooler or refrigerated room is an active way to ensure produce stabilizes in temperature, and works more quickly than the results achieved with a method such as room cooling. In this method, produce is placed around large fans that pull cool air through it.

Vacuum- and Water Spray Vacuum Cooling Produce

These methods are generally used just for crops such as leafy vegetables. They release water vapor quickly, making it possible to cool them in a short time. For these products, even when they’re wrapped in a plastic film, cooling can be completed in about 20 to 30 minutes.

Packaged Icing Produce

This is a less common method in which crushed or flaked ice is used to cool a commodity and then maintain its temperature. The ice maintains high humidity for produce and results in reduced moisture loss. One of the disadvantages of packaged icing is that meltwater can damage nearby produce during mixed shipments. It continues as a traditional form of cooling and is still often used for broccoli.

Packaged ice is one of the numerous products offered by SEMCO/SEMCOLD LLC to meet each customer’s needs with the most appropriate solution. Not every individual farmer needs a large cooling system. If you need to cool a specific crop that is small in quantity, ask if the same results can be achieved with a simpler, more cost-effective method.

Transport Cooling Produce

In some areas, no cooling infrastructure is available to rapidly cool products from the field, such as bananas. For these products, farmers use refrigerated ships and containers that lower temperatures during shipping. You should note that inadequate airflow is found in highway trailers and they should not be used to cool produce. No matter which cooling method you choose, take a moment to contact SEMCO/SEMCOLD LLC about the customized system that works best for moving your produce from farm to table at the highest quality.

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