Cooling and Storing Grapes after Harvest

Grapes are one of the most popular types of berries in the world. They have been cultivated domestically for over 6,000 years and are an integral part of cultures around the world. As with most fresh fruits and vegetables, however, proper cooling and storage is crucial for preserving quality and shelf life. Let’s take a look at some general facts about grapes, conditions that affect their cooling and storage, and successful preservation methods.

General Facts About Grapes

Grapes are a fruiting berry that grow on deciduous vines. They can be eaten raw or processed and consumed in a variety of different foods and drinks, in particular wine. archeological evidence shows that humans have been producing wine for at least 8,000 years and it is believed that grapes were domesticated between 6,000 and 8,000 years ago. Grapes are often classified as either table grapes or wine grapes. Table grapes are eaten raw, used for grape juice, jams, or other food, while wine grapes are used for winemaking.

Depending on their intended use grapes are grown and cultivated to have different characteristics. Tables grapes are usually larger and have thinner skins than wine grapes. Meanwhile wine grapes tend to have a higher sugar content and thicker skins since these traits are desirable for winemaking. Grapes themselves varieties and colors including green, dark blue, yellow, orange, pink, crimson, and black. So called “white grapes” are actually green.

The Many Uses of Grapes

Grapes have a wide variety of uses. In addition to being eaten raw or made into wine, they are also commonly fermented into brandy or vinegar. Non-fermented grapes are used for grape juice, which may be consumed by itself or in various juice cocktails. Meanwhile grapes are also one of the most popular types of dried fruit and are frequently turned into raisins. Dried grapes are usually known as raisins; however, they may also be called currants when they are dried from Corinth grapes – “blackcurrants” and “redcurrants” are different types of berries unrelated to grapes – or they may be called sultanas when they are made from the Sultana grape, or when raisins made from non-sultana grapes are bleached to have the appearance of traditional sultanas.

Grapes are also of significant importance in jam, jellies, and other preserves. Additionally grape leaves are often used in Mediterranean dishes and grape seeds may be used to make grape seed oil for cooking or grape seed extract.

Grapes are also believed to have health-promoting properties. Research indicates that the resveratrol in their skins may help protect or improve the cardiovascular system. They are also being studied for possible effectiveness in reducing the risk of cancer, though that link has not been proven.

General Information About Cooling and Storing Grapes

Whether they are going to be eaten raw, made into juice or wine, or used in other products, it is important to properly cool and store grapes to keep them fresh, delicious, and nutritious.

Temperature – Grapes should be stored at a temperature of about 30°F-32°F. Cooler storage runs the risk of freeze damage whereas warmer temperatures may be insufficient to fully preserve them.

Relative Humidity – Grapes have a very high moisture content and as such require a high relative humidity. They should be stored at a relative humidity of about 90%-95%. Additionally it is important to avoid placing them directly in the path of rapidly flowing air since this will hasten dehydration.

Storage and Handling – Grapes should be stored away from other produce that have a strong smell since they may absorb odors. In particular they shouldn’t be left near onions and leeks. It is also important to ensure that there is adequate air flow around the grapes to keep them cool and that they are not too tightly packed together. Finally, all efforts should be made to prevent the grapes from coming into contact with water since this will also hasten decay.

Shelf Life – Under proper conditions fresh grapes will have a shelf life of about 1-2 weeks. Longer shelf lives may be attained if the fruit is frozen, processed, or preserved.

Ethylene – It is worth noting that unlike many other types of produce grapes are not ethylene sensitive and the presence of ethylene will not affecting ripening or decay.

Methods of Cooling Grapes

For best results grapes should be cooled using the forced-air method. This involves placing the grapes in a refrigerated room such as a cooler and using fans to force air circulation. However, once again it is important to avoid inadvertently dehydrating the grapes with too heavy or direct an air flow. The user of a humidifier may be required to keep the grapes properly hydrated.

SEMCO/SEMCOLD LLC provides high quality, dependable cooling and storage solutions for commercially grown grapes. We know how important freshness is to our clients and we can fully customize their cooling and storage systems to best meet the needs of their particular operation. Contact us for additional information or to create a custom cooling system.

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A Closer Look at Concrete Cooling Systems: The Flake Ice Storage

Concrete cooling systems are crucial for the success of large-pour projects, helping to maintain structural integrity and uniformity in the final hardened concrete. Most concrete cooling systems contain several distinct sections that work in tandem to provide dependable, on-demand flake ice storage for concrete cooling. Let’s take a look at an important aspect of concrete cooling systems: the flake ice storage unit.

About the Flake Ice Storage Unit

In our past articles in the concrete cooling system we’ve looked at the chilling plant and cold water tank as well as the flake ice plant. After the flake ice is produced in the flake ice plant it travels into the flake ice storage unit where it where remains until it is needed for concrete cooling. This may seem simple, and indeed it is very straightforward; however, there are several key additional pieces of equipment that are usually associated with the flake ice storage unit.

Additional Equipment Associated with the Flake Ice Storage Unit

While different concrete cooling systems may vary and may utilize different equipment and tools in the flake ice storage unit, the typical system is likely to incorporate the following:

Air-Cooling Unit – The air-cooling unit ensures that the temperature within the flake ice storage container remains cold enough to keep the flake ice dry and crisp. Cooling capacity may vary, but usually aim to keep the container at least several degrees below freezing.

Insulated Container Walls – Flake ice storage units are usually very well insulated, often with double-walled insulation. This ensures that even on a hot day, outside warmth stays out and inside cool stays in. A well-insulated container also relieves the burden on the air-cooling unit, allowing it use less energy while still keeping the container at the desired temperature.

Ice Rake – The ice rake repositions the flake ice within the storage container, particularly when locating for discharge.

Screw Conveyor – Many flake ice storage units utilize a screw conveyor for discharging the ice. The screw conveyor is an enclosed tube with a large, rotating screw in the middle. As the screw turns the flake ice is moved.

Blowing System – Rather than a screw conveyor, some flake ice storage units utilize a blowing system to discharge the flake ice. Such systems use moving air to blow the flake ice where it is needed, without prematurely melting it.

SEMCO/SEMCOLD LLC Delivers Quality Flake Ice Storage Systems

The flake ice storage unit is as important as every other aspect of a good concrete cooling system; without a reliable storage unit with reliable equipment and components the flake ice will melt, clump together, or fail to discharge, rendering it useless. SEMCO/SEMCOLD LLC provides high quality, dependable flake ice storage systems and concrete cooling systems. Our systems are fully customizable, allowing our clients to get the features and equipment they need most for their large-pour projects.

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Broccoli Cooling Methods for Best Quality

Broccoli is one of the most popular and high profile vegetables. It is almost synonymous with healthy eating and images of broccoli are often used to represent vegetables as a whole. It is a staple in many different types of dishes and is also often eaten raw as a standalone treat. However, as with most types of produce the key to getting the best taste, quality, and nutrition from broccoli is in selecting fresh, healthy broccoli that has been properly harvested and cooled. What follows is some key information about broccoli, different cooling methods, and factors that affect its shelf life.

Botanical Facts About Broccoli

Broccoli is a cultivar of the Brassica oleracea plant species. While this scientific Latin name is likely unfamiliar to everyday people the varieties of food it produces definitely are not. Brassica oleracea is not just the species that broccoli belongs to; it is also the species responsible for cabbage, cauliflower, Brussel sprouts, collard greens, kale, and several other commonly consumed leafy greens. These different foods represent different cultivars of the plant, but are in fact the same species and are thus able to be crossed with each other. Broccoli is a member of the Italica Group of cultivars, the most common of which is Calabrese broccoli with the characteristic large green heads atop thick stalks. Other types of broccoli include sprouting broccoli which has more heads and thinner stalks, and purple cauliflower, which despite the name is a type of broccoli that has a cauliflower-like shape and a purple hue.

Health Facts about Broccoli

Broccoli is so popular in large part due to its many positive health benefits. It is an excellent source of vitamin C and vitamin K. It also contains large amounts of B vitamins including niacin (B3), folate (B9), riboflavin (B2), Thiamine (B1), and vitamins B5 and B6. Additionally broccoli is an excellent source of dietary fiber and contains many trace minerals such as calcium, iron, magnesium, manganese, zinc, potassium, and selenium. Its low-calorie nature also makes it a popular choice for weight-conscious consumers.

Research has indicated that broccoli also contains enzymes and compounds that are anti-viral and antibacterial. There is even evidence that broccoli contains anti-cancer properties and that it helps promote DNA repair. For optimal health benefits it is advised that it be eaten raw, steamed, stir fried, or even microwaved. By contrast boiling broccoli reduces many of its most nutritious, anti-carcinogenic properties. The longer it is boiled the more of its nutrients are lost.

General Information About Cooling and Storing Broccoli

Careful cooling and storing of broccoli is imperative to ensure its taste, quality, and nutritional value. Furthermore, better maintained, fresher broccoli will naturally have more market appeal and higher value. For best results the following cooling and storage factors should be taken into consideration:

Temperature – Broccoli should be stored at a temperature of 32°F for optimal shelf life. Dropping below 31°F will run the risk of freeze damage while temperatures above 32°F may be insufficient to slow decay.

Relative Humidity – Broccoli requires a very high relative humidity, about 95-100%. Failure to keep broccoli in a high humidity environment will result in weight loss as the vegetable dries and shrivels.

Ethylene Sensitivity – Broccoli is extremely sensitive to ethylene, a chemical compound naturally excreted by many fruits and vegetables during the respiration process. Ethylene plays an important role in ripening, but sustained ethylene exposure results in decay. Thus, to prevent premature broccoli should be kept separate from other ethylene-producing produce.

Shelf Life – Fresh broccoli has a shelf life of about 2 weeks after harvest. When frozen it may last significantly longer.

Methods of Cooling Broccoli

The following methods of cooling broccoli after harvest have been shown to be most effective:

Icing – Icing the tops is the preferred cooling method because it not only provides excellent temperature reduction, it also helps keep the vegetable stay hydrated, thus reducing weight loss and shriveling.

Hydrocooling – Hydrocooling involves rapidly submerging the broccoli in near-freezing water. This is a very quick and effective method of removing field heat. Hydrocooling is a pre-cooling method that can be combined with other methods such as icing or room cooling once the initial field heat has been removed.

Room Cooling – Room cooling is less effective than icing the broccoli and results in more moisture loss, shriveling, and yellowing of the broccoli. However, room cooling may be effective short term or in the absence of options such as icing.

SEMCO/SEMCOLD LLC understands the economic importance of keeping broccoli properly cooled and stored. We provide dependable, custom-made cooling and storage solutions that are ideally suited for use with broccoli and other produce crops. Like our customers we are committed to ensuring that consumers end up with the freshest, most delicious broccoli possible and we are proud to be able to offer industry-leading cooling solutions that meet that objective.

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Concrete Cooling Systems: The Water Chilling Plant & Cold Water Tank

In previous articles we have discussed the importance of concrete cooling and why it is an essential part of many large-pour projects. We have also reviewed an overview of a typical concrete cooling system. In today’s concrete cooling article we will examine one of the most influential aspects of a concrete cooling system: the cold water system. This includes the water chilling plant and the cold water tank.

Why Is the Cold Water System Important?

The temperature of the water used for mixing concrete is the single biggest determiner of the temperature of the concrete, outweighing even the aggregate temperature and reducing the burden placed on the ice system. Fortunately the temperature of the water being used can easily and effectively be controlled by the pouring company as long as they utilize a quality water chilling plant and cold water tank. This makes cold water systems an almost universal aspect of most concrete cooling systems.

The Water Chilling Plant

The water chilling plant is the part of the cold water system that cools the water from its beginning ambient temperature down to almost freezing levels. Many water chilling plants are able to reduce water from a starting temperature of 113°F all the way down to about 33°F or 34°F, a massive 80°F differential! Although naturally the lower the starting temperature of the water, the more quickly and efficiently the water chilling plant can operate, thereby reducing cooling load costs and saving time.

There are different water-chilling systems on the market which may vary slightly in terms of the temperatures they can process and the exact processes by which they achieve them. Typically the system will utilize evaporative condensers, compressors, and heat exchangers, with some systems featuring multiple compressors or heat exchangers for maximum cooling potential. In addition to these system components the water chilling system will also likely feature a control panel and gauges to monitor and regulate water temperatures, and of course water pumps to convey water into, throughout, and out of the system as needed. Technology has advanced over the years, making modern water cooling systems more efficient and effective than older systems.

The Cold Water Tank

As the name implies, the cold water tank is used to store the cold water after it is chilled by the water chilling plant. The tank is insulated to help maintain the water temperature. The tank will also feature a pump for circulating water into and out of the tank and into other parts of the system. The size of the tank may vary depending on the specifications of the system.

Some cold water tanks may consist of concrete and be insulated on-site, which has the advantage of allowing the tank to be any size as needed. Other tanks may consist of steel with insulation and are usually only available in specific sizes.

Most cold water tanks are installed directly below the water chilling plant. This is an effective way for the water to flow from the water chilling plant into the cold water tank, and also helps utilize space more efficiently. SEMCO/SEMCOLD LLC is proud to manufacture and install industry-leading cold water tanks and water chilling systems for the concrete cooling sector. Our systems can be customized to best fit the particular needs of each our clients.

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Understanding Conveying Systems and Their Importance

Conveying systems are at the very heart of manufacturing and industrialization. Henry Ford revolutionized manufacturing by developing the assembly line, which consists of interchangeable parts moving along a conveyor belt. Without conveyor belts and other conveying systems many of the manufacturing and industrial processes we take for granted today would not be possible. In this article we’ll discuss what conveying systems are, the major types, and why they are so important.

What Are Conveying Systems?

A conveying system is an automated system of conveying something from one area to another. It utilizes mechanical energy, often via a system of belts and pulleys, thereby avoiding the necessity of human or animal labor while simultaneously achieving highly predictable, repeatable speeds and performance levels. Conveying systems may be designed to transport solids or liquids and may move massive materials, lightweight materials, or anything in between. The speed and capacity of the conveying system can be adjusted depending on the needs of the circumstance and the conveying system may operate horizontally, vertically, or at an incline.

The Main Types of Conveying Systems

Naturally different types of conveying systems are better suited for different applications. Three of the most common types of conveying systems include the following:

Belt Conveyors – Belt conveyors, which are also often referred to simply as conveyor belts, are perhaps the most commonly thought of and widely recognizable conveying system. The typically operate across horizontal spaces; however, they can also be designed to work on an incline. Belt conveyors utilize a system of two or more pulleys to continually rotate a belt on an endless loop. The item being moved is placed on one end of the belt and conveyed to the other. Rotating the belt more quickly will of course increase the speed of the system.

Screw Conveyors – Screw conveyors are a conveying system that utilizes a rotating, helical screw blade. As the blade turns it pushes materials forward. Screw conveyors are especially useful for moving thick liquids, or small, granular materials. For example grain and aggregates are often conveyed using screw conveyors. To prevent the liquid or small, granular substance from spilling away, screw conveyors are usually encased in a tube. By turning the screw blade more or less quickly the speed of transfer can be adjusted.

Bucket Elevators – Bucket elevators are a conveying system that utilize a series of buckets attached to a belt and pulley system. As with belt conveyors, the pulleys turn the belt in a continuous loop. However, the buckets are used to contain liquids or other flowable substances. Bucket elevators are often used to move fertilizer, dirt, or grain. As their name implies, they typically operate vertically or at an incline, thereby elevating the material against gravity. They also commonly utilize a discharge chute to empty the buckets once they reach the top of the system. This process typically relies on centrifugal force to operate properly and for that reason bucket elevators must often be rotated at relatively fast speeds.

What Are the Benefits of Conveying Systems?

The major benefit of conveying systems is that they provide a very efficient means of conveyance that is not dependent on human or animal energy. They are also relatively low maintenance yet provide great returns on efficiency and function very dependably. Finally, they are highly customizable and can be designed to move just about anything and can operate in a wide array of different conditions and settings. Conveying systems are thus found in factories, plants, warehouses, and manufacturing facilities all over the world. In addition to being staples of indoor facilities they are also extremely useful outdoors in industries such as agriculture and construction.

SEMCO/SEMCOLD LLC Custom Designs Conveying Systems

Due to their versatility, conveying systems are useful in a huge array of different industries and applications. However, to most benefit from these systems they should be designed specifically with the needs of the application in mind. SEMCO/SEMCOLD LLC custom designs and installs high quality, dependable conveying systems. We also provide maintenance and replacement parts and components. Please contact us for more information.

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Cucumber Post-Harvest Cooling Methods

Cucumbers are a classic ingredient in salads as well as many other dishes and sauces. Cucumbers are also arguably the most popular of all pickled foods and in the US the term “pickles” refers exclusively to pickled cucumbers. There are in fact three main varieties of cucumbers that have each been cultivated to improve the cucumber’s suitability for different purposes: slicing, pickling, and burpless. Regardless of the variety and ultimate use, starting with a healthy, high quality cucumber and carefully cooling and storing it after harvest is critical.

Facts About Cucumbers and Cucumber Varieties

Cucumbers are members of the gourd family and are thus closely related to squash, zucchini, watermelons and other melons. Like their relatives cucumbers are classified as a fruit in botanical terms; however, like squash they are often used more as a vegetable for culinary purposes. Cucumbers grow on creeping vines and produce thin, spiraling tendrils that climb trellises and other supporting frames. Eventually the vines develop flowering blossoms, which eventually produce the cucumber fruit. Like many other types of fruit they have a very high water content, usually about 90% or higher.

Cucumbers originated in India and from there spread throughout Southern Asia, the Middle East, and Mediterranean. They have been cultivated for at least 3,000 years and are mentioned in the Bible as well as in the writings of the ancient historian Pliny the Elder. The Roman Emperor Tiberius is known to have had such a great fondness for them that special measures had to be taken during his reign so that he could eat them year round. The main varieties of cucumbers are as follows:

Slicing – Slicing cucumbers are long, smooth,and uniform in color. They are harvested while green, though if allowed to continue ripening will turn yellow and become bitter and sour. As the name implies they are typically cut into round slices and are commonly used in salads and other dishes. In North America slicers have a thick, tough skin; however, the ones grown in other countries have a more delicate, thinner skin and are also typically smaller. Slicing cucumbers may also be pickled if desired.

Pickling – Pickling cucumbers are a specially developed cultivar that are more suitable to pickling. They have a longer shelf life than slicers as well as several other key physical differences. Pickling cucumbers are typically shorter and thicker than slicers, have a less uniform shape, and usually have bumpy skin. They also have varying colors and may be creamy yellow, light, pale green, or dark, deep green. Many different pickling processes exist which yield different flavors and textures.

Burpless – Burpless cucumbers have been cultivated to be easier to digest than slicing and pickling cucumbers and are less prone to causing digestive gas for the people who consume them. They are typically seedless or nearly seedless, have a thinner, sweeter taste than other varieties, and often grow considerably larger. They may be eaten raw, sliced into salads, chopped up into yogurt, fried, or braised with meat.

Gherkin – The gherkin belongs to the same species as other cucumbers and has been specially cultivated for use in pickling. However, gherkins are their own cultivar and are distinct from other pickling cucumbers. Gherkins are so popular for pickling than in some parts of the world such as the United Kingdom and Australia the term “gherkin” is used generically to refer to a pickled cucumber instead of the typical American term “pickle.” In this way the term may be applied to other cultivars that are not technically gherkins.

Information About Cooling and Storing Cucumbers

Cucumbers are at their most delicious when they have been harvested at their prime, carefully picked and stored, and properly cooled. What follows are key factors that affect the cooling and storing of cucumbers:

Temperature – For maximum freshness and quality cucumbers should be stored at a temperature of about 50º-55ºF. They may suffer chill damage if over-cooled and will freeze at 31ºF. However, temperatures that are too high will hasten decay and reduce shelf life and quality.

Relative Humidity – As discussed above, cucumbers have a very high moisture content; typically 90% or more of the cucumber’s weight comes from water. Thus, if cucumbers are exposed to dry air they will rapidly shrivel and shrink, losing both mass and quality. For best results cucumbers should remain in an environment with about 95% relative humidity.

Ethylene Sensitivity – Cucumbers are highly sensitive to ethylene and will rapidly yellow and decay in response to even low levels of ethylene. For this reason it is important to keep cucumbers isolated from ethylene-producing fruits and vegetables such as tomatoes, bananas, and other melons.

Handling – Cucumbers should be cut, not pulled from the vine. Pulling cucumbers from the vine may result in tearing. Cucumbers are also prone to bruising and other defects if they are mishandled or treated too roughly.

Shelf Life – Cucumbers have a shelf life under optimal conditions of about 10 – 14 days. If pickled the cucumber’s shelf life is dramatically extended.

Methods of Cooling Cucumbers

Hydrocooling – Hydrocooling is a pre-cooling method that involves rapidly submerging the cucumbers in near freezing water. This results in a very fast and effective removal of field heat and quickly lowers the cucumbers’ temperatures to levels that can be more easily managed with other cooling methods such as room cooling or forced-air cooling.

Room Cooling – Room cooling involves placing the cucumbers in a refrigerated room such as a cooler and allowing them to gradually acclimate to the ambient temperature. For this method to be effective the cucumbers should not be over-packed, which might result in fruit near the center of the bunch never fully reaching the desired temperature or in doing so too slowly to prevent quality loss.

Forced-Air Cooling – Forced-air cooling involves placing the cucumbers in a refrigerated room around a large fan which then pulls cool air through the cucumbers, thereby forcing airflow and more rapidly cooling the cucumber than room cooling alone.

SEMCO/SEMCOLD LLC is an industry leader in the manufacturing and installation of industrial cooling equipment that is ideal for use with cucumbers and other produce. We know that our clients are trusting us with the quality of their crops and we are committed to earning that trust with dependable, effective cooling systems. Our systems can also be fully customized to best fit the capacity needs and other specs of our clients.

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An Overview of a Concrete Cooling System

As discussed in our article about Why Concrete Cooling is Necessary there are several important reasons why cooling concrete is beneficial, particularly in relation to improving its strength and durability. Thus for optimal results many large-pour cement projects require a comprehensive concrete cooling system. The exact specifics of the concrete cooling system will of course vary somewhat depending on the particular application and needs of the project. However, what follows is a general overview of the main components likely to be found in most concrete cooling systems.

Water Chilling Plant

The temperature of the water used in cement hydration is one of the single most important factors in determining the concrete’s temperature. Thus using well-chilled, cool water is an effective concrete-cooling strategy and most concrete cooling systems utilize a water chilling plant. The water chilling plant is a water cooling system designed to lower water temperature from its natural environmental temperature often to near freezing levels.

The water chilling plant itself is likely to contain various pieces of equipment which may vary somewhat depending on the particular system. Common components include compressors, a gauge and control panel, pumps, evaporative condensers, and heat exchangers. The efficiency of the system may vary, but strides have been made in making modern water chilling plants much more power efficient than older plants.

Cold Water Tank

Once the water has been chilled in the water chilling plant it will need to be stored in an insulated tank to maintain its cold temperature. The tank will of course have a pump for circulating the water into and out of other parts of the cooling system. Cold water tanks may themselves be made of concrete or they may be made of steel or other materials. The size of the tank will typically vary depending on the requirements of the cooling system. In all cases it is important that the tank be well insulated to prevent the water from warming up again.

Ice Plant

In addition to cooling the water used in cement hydration, another common and effective strategy for concrete cooling is to add ice, particularly flake ice, into the mixing drum to further lower the concrete’s temperature. Flake ice is an especially good type of ice to use for this application because its small size and high relative surface area ensure that it will pack the most cooling punch while still melting quickly and thoroughly. Rapid melting is important because the cement mixture needs to be uniform.

Thus, the ice plant is responsible for making the ice that will be used in the cooling process. Ice production generally takes place in a refrigerated drum. Water is sprayed onto the drum’s surface where it will freeze almost immediately. Next an ice removal tool will shear the ice off the drum’s surface, allowing it to fall into a storage bin. For the best cooling properties the ice should be relatively thin, roughly about 1.5mm thick. Good ice plants will also make ice that remains crisp and does not stick together or clump into blocks, will melt rapidly, and that is easy to convey to the blowing system.

Ice Storage Bin

Just as the cold water tank holds the chilled water that leaves the water chilling plant the ice storage bin houses the completed flake ice. It is crucial that the ice storage bin be well-insulated and many are thus double-walled. Some systems also include an air-cooling unit designed to keep air temperatures low and prevent the ice from melting. A good ice storage bin will keep the flake ice crisp and maintain its cooling integrity. Just as the cold water tank comes in various sizes to fit the needs of the project, so too are different capacity ice storage bins available.

Ice Delivery and Weighing

The ice delivery and weighing component of the concrete cooling system plays an important role in delivering the correct amount of ice to the mixing drum and batcher plant. It must also do so in a consistent, reliable way that does not freeze up or compromise the integrity of the ice. Typically the ice delivery system will utilize a blower, rotary valve, and cyclone receiver.

Aggregate Cooling With Water

For many concrete cooling projects chilling the mixing water and adding flake ice to the mixer will be enough to sufficiently cool the concrete. However for other projects the application calls for such significantly cooled concrete that it is also necessary to cool the cement aggregates. One effective method is with the use of chilled water. The cooling rate of the aggregate will depend in large part on the size of the aggregate, as well as on the temperature of the water. Depending on these factors exposure to water may accomplish the necessary aggregate chilling in as little as one minute to as long as an half hour or more.

Two methods of aggregate cooling with water include wet belt applications and flooded aggregate silos. With wet belt applications the aggregates are placed on moving conveyor belts and then flooded with chilled water. With the flooded silo method the aggregate silo itself is completely flooded with chilled water. Both methods require a sediment basin and de-watering system to re-separate the water from the aggregates.

Aggregate Cooling With Air

Water cooling the aggregate is an extremely effective method; however, it requires more space to accomplish since it necessitates the use of a de-watering system. Thus for projects with limited space, air cooling of the aggregates may be more desirable. This process involves blowing cool air in a continuous stream through the aggregate silo. Typically the aggregates will be slightly moistened since evaporative cooling holds much greater cooling potential. However, since the moisture is evaporated no net moisture is added to the aggregates.

Other Cooling Systems: Sand Cooling & Post-Cooling

For some projects that need extremely thoroughly cooled concrete they may utilize another cooling method in addition to chilled water, ice, and aggregate cooling: sand cooling. Sand cooling is a much more demanding process that will generally require custom-designed systems specialized to meet the needs of the particular project.

A final option is a post-cooling systems that runs chilled water through a network of pipes throughout the concrete. This process may be used in dam construction to allow for very thorough cooling. These final two options are not as common as other components of a concrete cooling system.

SEMCO/SEMCOLD LLC builds and delivers reliable, efficient concrete cooling systems that are custom-designed for each of our clients with their cooling needs and capacity demands in mind. No matter the size of the project we will create a state-of-the-art concrete cooling system that will get the job done.

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5 Tips to Prevent Fish Spoilage

The bane of many industrial fishermen is spoilage. Fish spoilage destroys the economic value of the catch and, if spoiled fish are somehow overlooked and do make it to market, could also severely damage the reputation of the fisherman or company. What follows are 5 important tips for preventing fish spoilage.

Use Flake or Small Ice

Many fishermen bring ice to sea in block form since block ice is more compact to store and since the ice itself is often sold in block form. However, the cooling efficacy of the ice is much higher if it is in flake or slush form. That is because compared to large or block ice, smaller ice particles can come into much more complete contact with the fish as they make their way into small crevices and openings. Thus, even if you do bring your ice in block form it is a wise strategy to break it into small pieces or flakes prior to icing the fish.

Bring Plenty of Ice

Right up there in terms of importance with using the right type of ice is using enough ice. For more information on determining the amount of ice you will need for your fishing trip please see our article on How to Calculate the Amount of Ice Needed to Chill Fish. The main takeaway, however, is that for warm-water fishing you will need approximately a ratio of 1:3 for pounds of fish to pounds of ice and possibly more depending on other factors. It could be tempting to underestimate how much ice you will need since bring more ice will likely reduce the storage capacity you have available for fish; however, a better way to think about it is that bringing too little ice could endanger your entire catch.

Insulate Your Storage Area

The best way to safely reduce the amount of ice you will need is to insulate your storage area. Well-insulated cargo holds will help reduce the rate at which the ice melts by keeping warm temperatures out and cold temperatures in. This will keep your fish fresh and safe for longer and could also help free up valuable cargo space that you can use for something else.

Cover the Fish Immediately

It’s hard to over-emphasize how dangerous it is too leave fish out, baking in the hot sun. Ideally of course you will be able to immediately ice them and store them in a well-insulated container, but even if this is not possible, it is crucial to at least keep them covered and moist as soon as they are out of the water. Consider setting up a canopy on your boat’s deck to reflect much of the sun’s rays and provide crucial shade to freshly-caught fish – and your crew.

Plan Ahead

The key to preventing fish spoilage is to plan ahead as much as possible. Before ever leaving shore you should know how long you will be out, how far you will go out, what the weather will be like, and what types of fish you will be catching. These factors will all impact how much ice you will need to bring and how much time you have before spoilage occurs.

SEMCO/SEMCOLD LLC offers a full range of ice and cooling systems that are ideal for use in the seafood industry. We understand how crucial it is for our clients to keep their fish fresh and safe and we take that responsibility very seriously. All of our systems can be fully customized to meet the needs and capacity demands of each particular client. Please contact us for more details.

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Information About Pickles and Pickle Styles

For millennia people have been searching for ways to extend the shelf life of their foods while also improving taste. In response the process of pickling developed, which involves soaking the food to be pickled in vinegar, salt brine, or other herbs, spices, and fluids. By far one of the most popular foods to pickle is the cucumber, and indeed throughout North America the term “pickle” is synonymous with pickled cucumbers, requiring the speaker to clarify if the pickled food in question is something other than cucumber.

Facts about Pickles

References to pickles exist in some of the earliest known literature. Aristotle praised the curative effects of pickles, Julius Caesar is known to have fed pickles to his army believing they would promote strength, and even Cleopatra attributed her renowned beauty to a diet rich in pickles. Likewise noted writers including Shakespeare and Thomas Jefferson often mentioned them in their text. In today’s era of health-conscious dieting pickles have the advantage of being very low in calories while still containing up to 20% of the Recommended Daily Allowance of vitamin K.

Types of Pickles

Because pickles are so popular and widespread they are found in traditional dishes throughout the world. The pickling process allows a great deal of flexibility in terms of the pickling brine used, for example vinegar or salt brine, as well as the spices and herbs used, for example dill, allspice, garlic, horseradish, mustard seeds, bay leaves, and many others. Additionally the pickles may be sliced, speared, or pickled whole and may be pressed or unpressed. The cultivar of cucumber used in the pickling process may also vary as does the pickling vessel, which may be a glass jar, wooden barrel, or ceramic container. Finally, different textures and flavors can be attained depending on the length of time the pickle is soaked in the brine. The following is a list of some of the most popular types of pickles and information about them:

Bread-and-Butter Pickles – Bread-and-butter pickles are very popular on hamburgers, sandwiches, and hot dogs. They are sweeter than dill pickles thanks to a higher concentration of sweetener in the brine. The cucumbers used in bread-and-butter pickles are often pre-sliced prior to pickling to allow the consumer to easily add them to sandwiches and burgers.

Brined Pickles – Brined pickles use a saltwater brine which may vary in concentration to promote the natural fermentation process. The more salt there is present in the brine solution the more sour the pickles will be. The natural fermentation process does not involve the use of any vinegar, though some modern manufacturers add it as a preservative. Instead the process relies on the presence of Lactobacillus bacteria which is usually naturally found on the skin of growing cucumbers. In addition to the saltwater brine many other herbs and spices may be used, depending on the particular recipe.

Cornichon Pickles – Cornichons pickles are a type of French pickle. They are made from small gherkins that are pickled in a solution of vinegar and tarragon. This tart pickle is often found accompanying French pâtés.

Danish Pickles – Traditional Danish pickles are thinly sliced and pickled in a brine of sour-sweet vinegar containing salt, sugar, dill, and mustard seeds. Danish cucumber salad is known as agurkesalat and it often accompanies traditional Danish meat dishes, particularly a roasted chicken dish known as gammeldags kylling med agurkesalat. Danish pickles are also often found on Danish-style hot dogs.

Gherkins – Gherkin are perhaps the most popular and well-known type of pickle. The term gherkin refers to a particular cultivar of cucumber, the West Indian or Burr Gherkin (Cucumis anguria) which are harvested and pickled when they are about 1”-3” long. The term has also has come to refer more loosely to any small cucumber that was pickled in a vinegar brine, even if a different cucumber cultivar was used. In the United Kingdom and Australia instead of the American term “pickle,” the word “gherkin” is used to refer to a pickled cucumber.

Hungarian Pickles – Hungarian pickles may be either savanyú uborka, which are made throughout the year using vinegar, or kovászos uborka, which means “leavened pickles” and which are made during the summer using a mixture of spices such as dill and garlic, water, and salt as well as slices of bread. The bread is added to the pickling vessel and then the container is left in the sun for a few days to promote yeast fermentation.

Kosher Dill Pickles – The term “kosher” in the kosher dill pickle style does not refer to the usual meaning – that the food has been prepared in accordance with Jewish dietary practices – but rather that the pickle has been made in the traditional style of Jewish New York City pickle makers. This style includes the generous use of garlic and dill in a natural salt brine. The pickle may be “full-sour” which means that it has fully fermented, or it may only be “half-sour” denoting a shorter pickling process that leaves the food still crisp and bright green. This style of pickle has been produced in New York City since at least 1899, but is known to have existed even earlier in Germany, Poland, Russia, and Ukraine.

Lime Pickles – Lime pickles are first soaked in lime for at least 24 hours, rather than a salt brine, which makes them crisper. The lime is rinsed off prior to consumption. Often after the initial 24-hour lime soak vinegar, sugar, and other spices are added to the solution.

Polish Pickles – There are two primary styles of Polish pickles which originated in Northern Europe but have spread worldwide. The ogórek kiszony/kwaszony is similar to the kosher dill style but contains a different blend of spices and seasonings and is preserved in wooden barrels. The ogórek małosolny style, which translates to “low-salt cucumber” refers to a type of pickle that has only been in the pickling solution for a few days. The second major variety of Polish pickle is the ogórek konserwowy which is sweet and vinegary, uses a different recipe of spices, and is preserved in jars rather than barrels.

Swedish Pickles – Swedish pickles, known as pressgurka, are similar to Danish pickles in that they are thinly sliced and placed in a pickling solution of vinegar, sugar, dill, and mustard seeds. However, unlike Danish pickles they are pressed and the solution also contains parsley.

The Importance of Cucumber Quality

Regardless of the style of pickle, nearly all can be enhanced with the use of fresh, high quality cucumbers. In order for cucumbers to maintain peak flavor, quality, and nutrition it is important for all proper harvesting, cooling, and storage methods to be observed. SEMCO/SEMCOLD LLC is an industry-leader in manufacturing cooling and storage systems that are ideal for cucumbers and pickle farmers. Our systems can be customized to best fit the needs of each of our clients.

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Factors That Affect Seafood Cooling Rate

Seafood is one of the most highly perishable of all food types and will begin to spoil as soon as the fish dies. Lowering the meat’s temperature to the temperature of freezing, 32°F, will help prevent the growth of spoilage and pathogenic micro-organisms, thereby crucially extending the seafood’s viable shelf life to the point that it can be transported and sold. However, for this process to be effective it is important to understand the rate of cooling and the factors that may affect it. Failure to do so could result in inadequate cooling and dangerous, spoiled seafood. What follows is a discussion of several of the main factors that affect seafood cooling rate.

The Size of the Fish

The size of the fish is one of the most important factors that affect cooling rates since as a general rule the larger the fish the more ice will be needed to cool it and the longer it will take to completely cool. It is also important to realize that even if the outer surface of the fish reaches freezing, the inner layers of meat may still be retaining heat. Thus, larger fish will of course call for more ice and more aggressive cooling methods.

The Starting Temperature of the Fish

Another very important factor is the temperature of the fish. Most fish are cold-blooded, meaning that their body temperatures are closely in line with ambient temperatures. This is in contrast to warm-blooded organisms who regulate their body temperatures and keep it fairly consistent regardless of ambient temperatures. Thus a fish that is caught in a polar or temperate region with a cold or cool climate will have a body temperature that is much lower than that of a fish caught in a warm or hot tropical or subtropical climate.

The higher the fish’s starting temperature the longer it will take to fully cool to a safe storage temperature near freezing. Likewise, in order for the fish to reach this safe temperature it will require much more ice than a fish that is caught in already-cold waters. Thus fishing vessels operating in warmer temperatures need to start out with more ice than cold-water vessels and plan accordingly.

The Type of Ice Being Used

Some people inexperienced in the fishing or cooling industries may not realize that when it comes to cooling fish not all ice is created equally. That is because in order for the ice to be maximally effective it needs to fully suffuse and saturate the fish, so that as much of the fish as possible is in contact with the ice. Thus a fish placed against of block of ice will not be as quickly and evenly cooled as a fish that is surrounded by flake ice. Fish placed in a slush ice bath is even more efficiently cooled since the cooling agent may then enter crevices and cavities inaccessible by larger chunks of ice.

Thus an informed selection of white ice type will be used on a fishing trip will carefully consider the cooling efficiency of each type of ice and weigh that against other factors. For example despite the fact that block ice is relatively inefficient for cooling fish in block form, some fisherman decide to bring it anyway due to the convenience of storing and transporting it and an ease of acquiring it. Once out to sea the block ice may then be crushed to allow for better fish cooling.

The Amount of Ice Present

A fourth factor that affects the rate of seafood cooling is the amount of ice that is present. Not all of the cooling potential of ice is able to be transferred directly to the fish. Instead some ice is sacrificed in the process of thermal loss. Thus a successful fishing expedition needs to correctly account not just for the weight of ice that will be needed to properly chill the fish, but also for the ice that will be needed to replace melting ice due to thermal loss. If there is not enough ice present then the fish may not achieve full cooling or may begin to re-warm once ice loss passes the critical point of no longer being able to compensate for thermal loss.

The Ambient Temperature in the Hold

Just as the starting temperature of the fish plays a large role in the cooling rate so too does the local ambient temperature in the hold. As we discussed above not all of the cooling potential in ice can be directly applied to the fish since some will be sacrificed to thermal loss. Naturally this effect will be much higher in a warmer local environment than a cooler one. That is why having a well-insulated storage hold can make such a significant difference in cooling rate and efficiency. A well-insulated container will allow less heat in, thereby reducing thermal loss and allowing for greater ice efficiency.

SEMCO/SEMCOLD LLC is an industry leader in manufacturing and supplying industrial cooling equipment. Our fishing clients can count on us for equipment that gets the job done thoroughly and efficiently while taking their particular space and capacity needs into consideration. Please contact us so that we can design a fully customized system for your fishing needs.

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