Cooling and Storing Limes For Distribution

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

General Facts About Limes

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

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

General Information About Cooling and Storing Limes

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

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

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

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

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

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

Methods of Cooling Limes

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

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

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

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

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Storage Considerations for Live Lobster

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

Lobsters Must be Kept Alive Prior to Cooking

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

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

Saltwater Is Essential

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

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

Lobsters Should be Kept Cool

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

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

Storage Tank Considerations

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

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

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

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

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How to Calculate the Amount of Ice Needed to Chill Fish

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

The Importance of Correct Estimation

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

Basic Formula and Rule of Thumb

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

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

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

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

Consider the Size of the Fish

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

Consider the Length of the Trip

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

Consider the Storage Conditions

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

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

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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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Cooling and Storing Cherries Post-Harvest

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

General Facts About Cherries

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

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

Information About Cooling and Storing Cherries

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

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

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

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

Methods of Cooling Cherries

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

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

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

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

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Cooling and Storing Fresh Coconuts

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

General Facts about Coconuts

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

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

Coconuts in Food Products

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

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

Coconuts in Household Products

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

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

Coconuts and Medicinal Uses

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

General Information About Cooling and Storing Coconuts

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

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

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

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

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

Methods of Cooling Coconuts

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

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

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

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Cooling and Storage Methods for Beets After Harvest

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

General Facts About Beets

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

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

General Information about Cooling and Storing Beets

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

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

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

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

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

Methods of Cooling Beets

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

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

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

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

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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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Cooling Considerations for Spinach Post-Harvest

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

General Facts About Spinach

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

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

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

General Information About Cooling and Storing Spinach

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

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

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

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

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

Methods of Cooling Spinach

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

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

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

Effective Spinach Cooling Systems from SEMCO/SEMCOLD LLC

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

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Why Concrete Cooling Is Necessary For A Successful Project

Companies having concrete work done may have heard the term ‘concrete cooling’ used before. For some people who are unfamiliar with the concrete industry this term may have seemed confusing or surprising. Many people may have been left wondering why concrete cooling was necessary at all. Below is a discussion of why concrete cooling is important, what problems can arise from concrete that is too hot, which projects may be most in need of cooled concrete, and what factors can influence concrete temperature.

The Chemistry of Concrete

Though in casual conversation some people may use the terms “concrete” and “cement” interchangeably, it is important to understand the distinction. Cement is the mixture that, when combined with water, forms the material known as concrete. Concrete formation itself is accomplished through a process known as cement hydration. This essentially refers to the chemical bonding of cement aggregates with water. Concrete cannot harden and strengthen without hydration.

All chemical processes can be classified as either endothermic, meaning they absorb heat and thus lower the temperature of their surroundings, or exothermic, meaning they release heat and thus raise the temperature of their surroundings. The process of cement hydration involves mostly exothermic chemical reactions. Thus as hydration occurs the concrete gets hotter. In some applications concrete temperatures may exceed 200°F.

Problems Associated with Hot Concrete

As concrete hardens the process is known as curing. Unfortunately high curing temperatures for concrete can result in reduced tensile strength and performance. It is well documented that concrete that cures at temperatures of 95°F or higher will have significantly less strength than concrete that is cured at around 70°F.

Part of the problem is that concrete that is curing will expand at higher temperatures. This results in a less dense setting, thereby reducing the strength of the concrete. This is especially a problem in large-pour settings where the inner concrete may be significantly warmer than the outer concrete, sometimes by as much as 10-20°F, resulting in non-uniform density and weak spots.

Another problem associated with hot concrete is related to water evaporation. As most people are well aware, water evaporation occurs much more quickly at higher temperatures than at lower temperatures. Thus as the temperature of the concrete rises, more and more water is evaporated. Unfortunately since the process of cement hydration relies on water this can create serious problems and may prevent some of the cement from ever fully hydrating.

Industrial Applications Are Particularly Vulnerable to High Concrete Temperatures

Industrial settings are among the most vulnerable to problems associated with high concrete temperatures. This is because industrial settings often require large-pour applications, which as discussed above often results in higher concrete temperatures and potentially non-uniform density and reduced tensile strength and performance. Another reason that industrial settings are particularly vulnerable to strength problems associated with high concrete temperatures is because industrial settings require very strong concrete to begin with. Thus any weakness could prove catastrophic in an industrial setting, whereas in lower-demand settings it may not prove problematic. In industrial settings often the safety and integrity of the entire facility is dependent on the performance and strength of its concrete.

Factors That Affect Concrete Temperature

The temperature of concrete is most significantly affected by the water used in the hydration process. Thus concrete cooling methods often involve cooling the mixing water prior to hydration. However, the temperature of the cement aggregates is also important and by pre-cooling the aggregates lower hydration temperatures can also be achieved. Another method of concrete cooling is drum cooling, which involves cooling the concrete mixtures as it hydrates. Naturally many concrete cooling systems involve using these techniques in conjunction with each other for maximum performance.

SEMCO/SEMCOLD LLC is an industry leader in providing industrial cooling systems, including for the purpose of cooling concrete. Our systems can be fully customized based on the particular needs and preferences of each of our clients. Please contact us for more information about concrete cooling.

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