The Right Cooling Method for the Right Fish

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

Small Fish Cooling Methods

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

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

Medium Fish Cooling Methods

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

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

Large Fish Cooling Methods

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

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

Shrimp Cooling Methods

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

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

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Information about Storing and Cooling Loganberries

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

Loganberries in Action

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

Ideal Cooling Methods for Loganberries

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

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

Relative Humidity

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

Sanitation Procedures

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

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

Ethylene Sensitivity

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

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

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Strategies for Cooling Cranberries after Harvest

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

Cranberries in the United States

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

  • Washington
  • New Jersey
  • Wisconsin
  • Massachusetts
  • Oregon

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

Pre-Cooling Process

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

Pre-Cooling Methods

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

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

Chilling Damage

Chilling damage is the result of two things:

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

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

Relative Humidity

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

Ethylene Sensitivity

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

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

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Ways to Successfully Store Dewberries

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

General Information about Cooling and Storing Dewberries

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

Cooling and Storage Options for Dewberries

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

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

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

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

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

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

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Methods for Cooling Potatoes after Harvest

As the fourth-largest food crop in the world, potatoes are staple foods. With over a thousand different types of potatoes, they are a diverse form of produce that are widely used for cooking across the globe. They can be used whole, or chopped up to add to different dishes, as well as pureed for various uses. They also maintain an extensive shelf life, however they must be properly cooled. Check out these interesting facts about potatoes, as well as proper cooling practices and techniques.

Facts about Potatoes

Though it was previously believed that potatoes were cultivated in various parts of the world, studies have shown that they originated in southern Peru. Since their origin potatoes have found various homes and have become a staple in cooking. They are commonly used in every country, however they are quite essential in Europe and have been for centuries. Over the last few decades they have also grown constant in southern and eastern Asia. In fact, surveys revealed that a third of the potatoes in the world are harvested in China and India.

Potatoes grow with little effort in a variety of climates and are fairly easy to harvest. These factors have contributed to their diversification. From small red potatoes, to large russet potatoes to sweet potatoes, there are a variety of potato versions to choose from, all of which can be utilized to create a myriad of dishes. A few common uses of potato across the globe include: baked, boiled and fried. Outside of common uses, they are considered important aspects of traditional dishes in many countries. For instance, chopped, fried potatoes are a main component of the infamous British “fish and chips,” and in Lithuania, riced potatoes are an essential ingredient in the national dish, Cepelinai. With the different tastes of the diverse forms of potatoes and the textures and flavors that may be cultivated, the variations of potato dishes and uses are virtually endless.

General Information about Cooling and Storing Potatoes

Potatoes do have a longer shelf life than many other types of produce; however, in order for them to reach their full potential they must be properly cooled and stored after harvest. In order to achieve this there are a few factors that must be considered.

Temperature – The temperature needs can vary based on the state of the potato. After it has initially been harvested and cooled, it may be kept in temperatures ranging from 40-50⁰. Once it has sat for a while, it will need to be kept in slightly warmer temperatures, ranging from 50-60⁰.

Relative Humidity – Potatoes need to be kept at a pretty high level of humidity. It is suggested that they have a relative humidity of 90%.

Shelf Life – When potatoes have been properly cooled after harvest and are kept at appropriate temperatures and humidity levels, they can maintain a relatively long shelf life. It is estimated that they can last from 56 to 140 days. However, it should be noted that they become more sensitive to ethylene the longer that they sit unused.

Proper Cooling Systems for Potatoes

In cooling produce there are a variety of possible options that may be applied. However, not every choice is right for every type of produce. Some options may make the items too cold or not cold enough. There are a couple of methods that are often used to cool potatoes.

Room Cooling – This technique requires an insulated room and refrigerators. Basically, the produce is placed inside of the room and the fridges cool it. Depending upon the size of the room and amount of produce, various sizes and quantities of refrigerators may be required. Even still, this is considered one of the slower cooling methods.

Forced-Air Cooling – This cooling method could be considered an advancement to the cooling room technique. It incorporates the same concept of placing the produce in an insulated room with refrigerators, and it adds strategically placed fans to help circulate the air. This aids in speeding up the cooling process 75-90%.

To properly maintain your potatoes, make sure that you have the right cooling system in place. SEMCO/SEMCOLD LLC designs and manufactures industrial cooling and storage systems that are ideal for use with potatoes and other produce. We will take factors such as capacity, budget, required time line and other key information into consideration to ensure that every client gets the best system possible.

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Concrete Aggregate Cooling with Wet Belts

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

Why Aggregate Cooling is Effective

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

Why Aggregate Cooling is Beneficial

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

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

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

Other Methods of Concrete Cooling

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

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Cooling and Storage Options for Olives

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

General Information about Cooling and Storing Olives

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

General Information about Curing Olives

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

Methods of Cooling Olives

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

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

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Elderberries Post-Harvest Cooling Information

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

Methods to Consider for Cooling Elderberries after Harvest

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

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

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

Methods to Avoid for Cooling Elderberries after Harvest

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

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

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

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

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

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

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Facts about Cooling and Storing Raspberries

The raspberry is a delicious fruit that people have been enjoying for years. There are a number of different types of raspberries that contain their own special traits and tastes. These fruit are also grown in many parts of the world, which allows for the use of different cooling and preservation practices. Take a look at a few key facts about raspberries, as well as some of the most effective ways to cool and store this delicious fruit.

Raspberry Facts

Raspberries are a common commercial fruit with a variety of daily uses. As a rich source of vitamin C, manganese and dietary fiber, this fruit is a common choice for individuals looking to maintain a healthy diet. They are often eaten amongst other fruits and vegetables in various salads, eaten by themselves as a snack or added as a sweetener in different shakes and smoothies. With certain types of raspberries it is also quite common to create different jams and preserves.

There are a variety of species of raspberries, many of which possess their own unique look and taste. The most common type is the red raspberry. This variation is often used commercially and is actually a hybrid of two species of raspberries. The black raspberry is the next popular option, and many jams and preserves are derived from this species. Other choice raspberries are derived from the first two; purple raspberries are a hybrid of red and black variants, while blue raspberries are a hybrid of purple and blue types. Sometimes these cross-pairs create pale-yellow colored raspberries, which are often called golden or yellow raspberries and still hold the distinct taste of their colorful red and black predecessors.

General Information about Cooling and Storing Raspberries

Though there are a number of various raspberry species and hybrids, the cooling and storing strategies are pretty much universal. Considering that the fruit is prone to spoiling quickly, it is important that it be cooled properly to help in the preservation process. There are a few key pieces of information to know and understand about their particular cooling needs.

Precooling – It is important to keep raspberries cool until you complete the full cooling process. Otherwise, they are prone to go bad quickly. The key to precooling this fruit is to get the proper temperature and humidity. Too much cold can damage the fruit, and too little cold can leave it susceptible to ethylene damage.

Temperature – The optimum temperature for preserving raspberries is 32⁰F.

Relative Humidity – Raspberries require a high relative humidity. They should be stored at a relative humidity level of 90-95%.

Shelf Life – Fresh raspberries do not have an extended shelf life. They usually last between two to three days when kept in the refrigerator. It is not suggested that they be left out or in a pantry.

Methods of Cooling Raspberries

It is clear to see that proper cooling is critical in the preservation process for raspberries. Not all cooling process are appropriate for this berry, and it is important that you understand which process works best. Below are two of the main cooling processes that can and should be used in preserving raspberries and how they work.

Room Cooling – As the name indicates, the produce is placed inside of a room that is insulated and equipped with refrigeration units. To actually cool the berries, larger refrigerators are needed; however, if the room were being utilized to simply preserve fruit that had already been cooled, then smaller units could be used. Either way, the units should be arranged within the room in a way that allows the cool air to flow around easily so that it is able to properly cool the raspberries. This is considered to be one of the slower cooling methods, though it is still quite effective.

Forced-Air Cooling – This type of cooling system is similar to a cooling room, in that the produce is placed in an insulated room with refrigerators, however there are also fans strategically placed in the room to create a greater circulation of air. The added fans help to speed up the cooling process by about 75-90%.

Having the right cooling system is critical in protecting your produce. At SEMCO/SEMCOLD LLC, we manufacture and install industrial sized cooling systems to fit your needs. You can get a system designed to your specifications so that you may receive the best use out your machine.

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Facts about Concrete Cooling Systems

Concrete cooling is beneficial in various large pour projects where heat is a contributing factor. Concrete is utilized for a number of different things. From buildings, to residents, to monuments and to various trafficked surfaces, concrete is a strong component and a versatile material. In order for concrete to be created and worked into its various shapes and forms, it must endure specific processes. Take a look at how concrete is made and some of the most commonly used cooling systems.

Creating Concrete

Concrete is created through a combination of aggregate materials and a unique paste mixture. The paste mixture, which is composed of portland cement and water, is combined with the aggregate material. The aggregate material may be either course or fine, which contributes to the different cement textures. As all of the materials mix together, the complete mixture undergoes a cooling process called hydration that causes it to harden. During this process, the material heats up and must be cooled down to be utilized. There are a few different cooling techniques that may be used.

Aggregate Cooling

One way to help make sure that the cement will be able to cool down properly is to ensure that it does not get too hot to begin with. To achieve this, there are two distinctive types of aggregate cooling techniques that may be applied.

Air – For this process, air is continuously blown through the aggregate material to keep it cool during the mixing process and afterwards. In order for the air that is circulating to be most effective, the aggregates must be moist, however they cannot be too damp. To achieve this balance, the air also helps to circulate warm air to dry the materials out a bit so that they may still stick together.

Water – Simply stated, cool water is added to the aggregate mixture to harden the concoction. The water must be at a specific temperature to activate the process, and the right temperature may vary dependent upon the amount of aggregate material. If the water is not naturally cold enough, a cooling system may be needed.

The two methods have their specific uses and advantages. Cooling by water tends to be much quicker than cooling by air, but air cooling is an efficient means of cooling in tight spaces.

Post-Pouring Cooling

Where aggregate cooling begins to cool items at the beginning of the process, post-pouring cooling systems cool the elements towards the end. Usually, piping is laid where the concrete will be poured beforehand. After the concrete has been poured in but before it is completely set, cold water is pumped through the pipes from containerized water chillers. The cold water then cools down the cement from the inside out. Usually, the water enters the pipes at 40⁰ and reaches around 50⁰ by the time it completes its cycle through the piping. This process is usually found to be most effective when used to cool larger cement features, such as dams, fountains and some highways. Despite its effectiveness, this process is usually not the most commonly used, consider the various elements that must be in place for it to work properly, which increases the time, labor and cost associate with the project.

Sand Cooling

Basically, sand is cooled and used to help keep the aggregate mixture cool throughout the hydration process. This form of cooling is often utilized in conjunction with another type of cooling method. The most common types of techniques that sand cooling is added to include: water, ice and aggregate cooling. Depending upon the size and extent of the cooling process, sometimes the aforementioned methods cannot achieve proper temperatures by themselves, at which point the sand cooling method is helpful. However, similar to post-pouring cooling, sand cooling does require specific equipment and procedures that impeded upon the process. For instance, sand cooling requires sand silos or rotary cooling drums, which are both expensive expenditures and require additional time to get the sand to the proper temperature to make the process effective. On the other hand, incorporating this process can help to lower the costs of the cooling methods that it is utilized with.

Depending upon your needs and desires, any of these cooling methods could be beneficial for you in creating viable concrete. Contact SEMCO/SEMCOLD LLC to receive customized cooling systems. They provide superior quality work with excellent customer service.

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