Overview of Post Harvest Cooling Methods

The world relies on agriculture to provide life-sustaining, nutritious, and delicious produce. However, while most people intuitively understand the importance of growing an ample supply of fresh fruits and vegetables, many people don’t understand or discount the importance of proper post-harvest cooling, storage, and transport.

Even locally grown produce will rapidly lose quality and decay if it is not successfully cooled and stored after harvest. Meanwhile consumption of more exotic foods that only grow in particular regions of the world would be completely untenable without good storage and cooling. Good storage and cooling is about much more than simply tossing the produce in a cooler or using a refrigerated truck to ship them – though these methods are often important and effective too; good post-harvest cooling requires careful judgement and the use of sophisticated methods to select the best approach for any given type of food. Let’s take a look at the most common post-harvest cooling methods.

Room Cooling

Room cooling is one of the most popular, widely understood cooling methods and it is likely what people imagine when they think of industrial produce cooling. With this method the produce to be cooled is simply placed in a refrigerated room such as a cooler and allowed to naturally acclimate to ambient temperatures. However, modern coolers are carefully designed to closely regulate temperatures, airflow, humidity and often a host of other environmental factors that give the produce their best chance at maximum preservation and shelf life. Room cooling is most effective for produce that does not need to rapidly reach its minimum cooling temperature or which has already been pre-cooled using another method. Room cooling is commonly used for crops such as potatoes, onions, and citrus.

Forced-Air Cooling

Forced-air cooling is a type of modified and expanded room cooling method. As with room cooling the produce is placed in a refrigerated room or cooler. However, forced-air cooling adds one or more fans that are designed to circulate – or force – cool air throughout the produce. This is important because it results in a much more rapid cooling than room cooling alone could accomplish, thus making it effective for produce that requires lower temperatures sooner after harvest to maintain peak quality.

An important feature of forced-air cooling is that the fans pull air through the produce rather than pushing it past them, which helps minimize associated dehydration. Nevertheless, forced-air cooling often requires close monitoring and a humidifying system to prevent dehydration. Good airflow is essential for forced-air cooling and thus the produce must not be too closely packed together. Forced-air cooling is commonly used for crops such as berries, tomatoes, bell peppers, and many more.

Hydrocooling

Hydrocooling is a type of pre-cooling method that involves rapidly submerging the produce in near freezing water. Hydrocooling is considered a “pre-cooling” method because with hydrocooling the goal isn’t to lower the produce to its final cooling temperature; the goal is to quickly remove field heat and prepare the produce for additional cooling with another method such as forced-air cooling or room cooling.

Hydrocooling is also effective to help the produce retain moisture and stay hydrated. It is extremely effective for pre-cooling, but due to the high cooling load, especially to achieve cooling at lower temperatures, it is not appropriate for total cooling. Hydrocooling is often used with berries, corn, broccoli, cauliflower, and many more.

Packing Ice

Packing ice involves physically cooling the produce by directly applying ice to it. This is an effective method of removing field heat as well as providing short-term cooling for transport or temporary display. The melting ice also hydrates the produce with is often very beneficial. Packing ice also has the advantage of being quick, easy, and simple.

However, packing ice is not appropriate for all types of produce. Some delicate produce may be physically damaged by ice or could suffer from over-hydration. Packing ice is also not efficient for longer-term cooling and storage. Packing ice is often used for spinach, green onions, leeks, Brussels sprouts, and others.

Vacuum Cooling

Vacuum cooling is a cooling method that utilizes low pressure to cool the produce through evaporative cooling. As the pressure is lowered the water evaporates thereby cooling the produce. Vacuum cooling is one of the most rapid and uniform methods of cooling as long as the produce being cooled readily releases water. It is suitable for most types of leafy greens, but not suitable for produce that has a water barrier.

Hydrovac Cooling

Hydrovac cooling is a combination of vacuum cooling and hydrocooling. Just prior to the “flash point” when the water evaporates from the produce additional cold water is added. This helps prevent dehydration and a loss of water weight. However, it is one of the most expensive methods of cooling and requires a sophisticated setup.

Selecting the best cooling method for a given type of produce is the key to maximizing the food’s quality, taste, freshness, and shelf life. Shelf life and quality retention over time naturally vary among different types of produce, but using the most effective post harvest method provides a major advantage. SEMCO/SEMCOLD LLC designs and supplies high quality, dependable industrial cooling and storage solutions that are suitable for a full range of different types of produce.

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Why Flake Ice Is Ideal for Use in Concrete Cooling Systems

Concrete is a strong, versatile material that is extremely popular and commonly used in a wide array of different large-scale commercial and industrial projects. Such major projects are often dubbed “large-pour” due to the significant amount of cement they pour at once to harden into concrete. However, such large-pour jobs generate a massive amount of heat, which if left unchecked can easily compromise the structural integrity and strength of the finished concrete. Fortunately there is a solution: concrete cooling systems that utilize flake ice.

Why Is Flake Ice the Industry Standard?

People automatically understand that when it comes to cooling ice is a very effective method. However, those outside of the concrete or industrial cooling industries may wonder why flake ice is the industry standard. The reason is that flake ice possess a number of very positive qualities that make it extremely successful for concrete cooling. Consider the following:

Flake Ice Is Energy Efficient

By far one of the most important reasons that flake ice is a good choice for concrete cooling is that flake ice is very energy efficient. Energy efficiency is key to getting the most value and benefit from the ice. Flake ice is so energy efficient for several key reasons including:

  • It has a higher relative surface than any other type of ice. More surface area equals more contact points for cooling.
  • Flake ice can be sub-cooled below freezing. This allows 100%, sometimes even more, of its latent cooling energy to be used on the concrete.
  • Flake ice is removed from the ice drum by shearing, as opposed to other loosening methods such as hot gases. This prevents energy loss from the hot gas heat.

Flake Ice Is Easy to Work With

Another important quality of flake ice is that it is very pliable and easy to work with. Because it is sub-cooled it remains “dry” and does not stick together in clumps, or form larger chunks that might otherwise clog equipment. The lack of clumping also allows the flake ice to retain its high relative surface area and preserve the energy efficient traits already discussed.

Flake Ice Melts Quickly

While concrete cooling is extremely important for large-pour projects it is also crucial that any ice used for cooling be thoroughly and completely melted during the cement-mixing process. If pieces of ice remain unmelted during mixing this can lead to weakness and non-uniformity in the finished concrete. Flake ice is a good choice for concrete cooling because its tiny size results in very rapid melting and averts the problems associated with incomplete melting.

Flake Ice Is Easily Automated & Conveyed

Along with being resistant to clumping and easy to work with, flake ice is also very easy to use with automated ice rake systems and is further easily transported and conveyed along throughout the system and into the cement with efficient equipment like blowing systems and screw conveyors. This results in a concrete cooling system that is very reliable without being labor intensive.

Flake Ice Is Economical

Flake ice is also a very economical choice, in large part due to the reasons discussed above. For example its energy efficiency saves energy costs and ensures the most value for the ice. Meanwhile its small size and rapid melting time ensures that mixing times are not extended, thus putting less strain on equipment and minimizing service and repair costs while often extending the life of the equipment. Its easy of use and suitability for automation also keep labor costs down and allow workers to spend their time and attention on other tasks.

Flake ice has established itself as the industry standard for large-pour concrete cooling systems and in the face of its many advantages and uses that primacy is almost certain to continue. SEMCO/SEMCOLD LLC designs and custom builds high quality concrete cooling systems that utilize flake ice and allow our clients to reap the full benefits these systems offer. Our systems are fully designed with each client’s needs in mind, ensuring that they get the most dependable and effective system possible for their applications.

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Post-Harvest Celery Cooling

Celery is almost synonymous with crisp, fresh food. It is often added to dishes to provide a crunchy texture or it may be used as a fresh, edible garnish for drinks, dips, and other tasty treats. However, while celery is naturally fresh and firm in order to keep it that way proper harvesting, handling, cooling, and storage methods must be carefully observed. Let’s take a closer look at celery and the factors that affect its quality.

General Facts About Celery

The celery species is Apium graveolens var. dulce and it is a member of the apiaceae plant family. Celery is most often associated with its leaf stalks, called petioles, and these stalks have been selectively bred to be long, wide, and solid. However, in addition to the stalks, celery leaves may also be consumed in salads or soups, or dried into herbs. Celery seeds also make a popular seasoning. They are often ground up and combined with salt to form “celery salt;” although, they may also be used for their oil, which is a common and useful ingredient in various pharmaceuticals and perfumes.

Celery forms the foundation of many culinary and cuisine styles including cajun and creole cooking as well as French mirepoix. Celery is also common in a wide range of soups including traditional chicken soup recipes.

Nutritional Facts About Celery

Celery is often falsely purported to be a negative calorie food – that is a food that takes more calories to digest than are yielded from digestion, thus resulting in a net calorie loss. However, this is false. Scientific study indicates that a typical stalk of celery provides about 6 calories and only takes about .5 calories to digest, thus yielding a net calorie gain, not loss, of about 5 and a half calories. However, while celery is not calorie negative, it is nevertheless a useful and common component of many low-calorie diets because it provides low calorie mass that often helps satisfy hunger with few additional calories.

Celery Allergies

Many people are highly allergic to celery and can suffer deadly anaphylactic shock if they consume even trace amounts. The allergy is so severe that the reaction may occur even from food that was merely processed on equipment that was also used with celery. The allergy is more common in Europe than in North America. In fact the European Union requires that all foods that may contain celery or have come into contact with equipment that touched celery be labeled with a warning in much the same way that peanut warnings are required in the US.

General Information About Cooling and Storing Celery

Celery has a long shelf life and maintains its quality quite well when it is properly handled, cooled, and stored. The following are key factors:

Harvest – Celery should be harvested using sharp blades to prevent damage to the stalk. It should also be quickly pre-cooled to remove field temperatures and sanitized to remove bacteria, fungi, and pathogens which may hasten decay.

Temperature – Celery should be stored at a temperature of about 32°F to 36°F and is not prone to chill damage unless temperatures drop below 31.1°F.

Relative Humidity – Celery has a very high water content and thus also needs a very high relative humidity to avoid shriveling and weight loss, which also compromises texture and firmness. A relative humidity of about 98%-100% or full saturation is desired for maximum crispness.

Storage – Celery is usually stored in stalk bunches with all or most of the leaves removed. It may also be sorted and graded based on its quality, color, size, and other factors.

Shelf Life – Under ideal conditions fresh, non-frozen celery may last up to 1-3 months.

Methods of Cooling Celery

The following cooling methods are common and effective for proper celery cooling:

Hydrocooling – Celery is often pre-cooled using the hydrocooling method, which involves removing field heat by rapidly submerging the celery in near-freezing water.

Hydrovac Cooling – Hydrovac cooling involves vacuum cooling – increasing the pressure until water evaporates – while also adding additional chilled water to prevent dehydration and moisture loss.

Forced-air Cooling – Forced-air cooling involves pulling cold air through the celery, thereby forcing circulation and ensuring more rapid cooling than would be possible with room cooling alone.

Proper cooling and storage of celery is key for ensuring maximum taste, quality, and freshness. SEMCO/SEMCOLD LLC designs and installs high quality, dependable produce cooling and storage systems that are ideal for use with celery and other vegetables. Our systems are fully customizable to ensure that every clients gets the exact right system for their particular needs. Please contact us for additional information.

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The Pros and Cons of Chilled Seawater for Fish Cooling

If you are in the industrial or commercial fishing industry, then you likely already know how important it is to keep your fish in the most favorable condition you can in order to attain the highest price and to ensure the distribution of safe product. It can feel like a losing battle, especially since fish begin to spoil as soon as they are deceased. It is important for you to take the necessary precautions to make certain that you’re looking after your best interests as a member of the industry, as someone who has a vested interest in your company, and as a person who is responsible for delivering healthy, quality fish to your consumers. Chilled seawater ice (also often referred to as CSW) can be an effective and beneficial tool for your boats to utilize in order to keep your fish in the best attainable condition.

How Chilled Seawater Can Help to Keep Fish Fresh

Chilled seawater can be a highly efficient, safe, and useful way to keep fish at their peak of freshness for as long as possible. Chilled seawater is a unique kind of ice water mixture since it is composed of sea water and cooled by the addition of ice. There are a number of different functions that ice naturally performs that can help you maintain freshness:

Reduction of Temperature

Chilled Seawater and ice are able to reduce the temperature of the fish to the optimal 0°C, which combats the growth of pathogenic microorganisms and reduces the rate of spoilage – which in turn can reduce or even eliminate many of the safety risks that comes with storing fish.

Chilled Seawater Maintains Moisture

Once a fish is out of the water and deceased, it immediately begins to dry out – which affects its appearance, quality, and weight. Melting water helps to prevent surface dehydration, and will help keep the quality and weight of the fish up to industry standards. CSW is essentially a slurry of seawater and ice, and this kind of mixture can be the quickest and most practical chilling method since it is able to reach more surface area uniformly and swiftly. Melting water increases the speed at which the fish is chilled, so it has less time to be affected by heat or exposure.

One noticeable drawback that water can have is to create a color leaching effect. It can also leach mass and nutrients if the fish is left in it for too long. This concern can be addressed by routinely draining the excess water from the CSW mixture – adding more as needed.

CSW Is Convenient

Chilled seawater is a portable cooling method – able to be transported quickly and easily from place to place since it to not particularly heavy or cumbersome. It is also composed of raw, natural materials that are widely available – making it easy to come by and fairly inexpensive to both produce and to purchase.

CSW Can Extend the Shelf Life of Your Fish

All of these attributes come together to help you with your primary purpose – to conserve your resources as much as possible while still ensuring that you’re delivering quality goods to your next port of call. Given these factors, CSW can be relatively cheap way to preserve fish and to make sure that their quality is retained for as long as is feasible.

Limitations of Chilled Seawater

While chilled seawater has many benefits in terms of application and usefulness, it does have a few drawbacks. In addition to the possibility of color, mass, and nutrient leaching that too much water exposure can enact, CSW that has too high of a salt content can affect the taste and quality of the fish by imbuing it with more salt than desired. The heat transferability of CSW is also affected by the salt content – causing the ice to separate from the salt after a while and to not convey its coolness as quickly.

However, many of these drawbacks can be addressed simply by prudent testing of the CSW’s salt content, as well as making sure that the fish aren’t left to soak to long in stagnant water. That concern can be assuaged by systematic draining, as well as water circulation technologies with which some containers can be outfitted.

While chilled seawater systems may not work for every company or every boat, the technologies that produce them and the natural attributes that they offer will likely make them a useful and practical addition to many within the commercial and industrial fishing industries. It is a universal truth that once a fish is caught it needs to be either eaten or quickly preserved for future consumption, and CSW can help many achieve the latter.

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How to Know When It’s Time to Upgrade Your Old Industrial Cooler

Every smart, profitable business tries to be as savvy as possible about minimizing expenses and getting the most value and use from equipment such as industrial coolers. Maintenance and repairs are typically much cheaper than full replacements and in many cases are able to restore full function. However, there comes a time when even the best maintained industrial cooler will need to be replaced and waiting too long to do that may actually cost your business more money in the long run than just taking the plunge and getting a new unit. What follows are some key tips that could indicate it’s time to upgrade your old industrial cooler.

Your Maintenance and Repair Costs Are Escalating

One of the best and most obvious indicators that it’s time to replace your old industrial cooler is if its maintenance and repair needs have been escalating. While any single repair may not equal the cost of a new model if you are having to shell out for several repairs a year you may be better off upgrading to a more reliable, less-expensive-to-maintain model.

You Fear a Major Breakdown Is Imminent

Unfortunately the cost of repairs associated with a broken industrial cooler are usually not the only financial risks to consider. Chances are you need your industrial cooler as a core part of your business and it likely contains large quantities of highly perishable food or products. An industrial cooler that suddenly suffers a major breakdown is not only expensive to fix by itself, it will probably cost you in terms of spoilage and perhaps also lost productivity as your business – and revenue – grind to a halt without it. Thus if you have reason to believe that a major breakdown is imminent you’re probably much better off replacing the cooler in a controlled, planned environment rather than risking a costly surprise.

Your Energy Costs Are Rising

Over time the cooling efficiency of the old cooler may decrease, thus raising your energy costs as it takes more power to accomplish the same level of cooling. Likewise, newer models are often more energy efficient in their own right than older models. Better energy efficiency is of course also better for the environment, which may be personal value of your business or could be something that will appeal to customers.

Your Needs Have Changed

Another major, important reason to consider upgrading to a new industrial cooler is if your needs for the cooler have changed. For example perhaps the size or focus of your business has changed and your need more cooler space. Instead of buying a second cooler – and having to run and maintain both units – you may be better off replacing your old cooler with a larger one. Alternatively perhaps you need less cooler capacity and are needlessly powering a large unit with lots of unused space. You may also find that the features you’re looking for are now different or that a feature you always wanted is now available or more affordable. Put simply if the needs or priorities of your business have changed it may be time to purchase an industrial cooler that better reflects the new situation.

SEMCO/SEMCOLD LLC provides industry-leading industrial coolers and cooling systems. We also custom build our coolers to ensure that each of our customers is able to get all of the options and features they need. Please contact us to discuss your system.

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Cauliflower Cooling and Storage Post-Harvest

Cauliflower is renowned the world over for its healthy, nutritious properties and its versatility in an array of dishes. Besides the classic white variety, cauliflower comes in various other bright colors that make it an attractive, welcome addition to any plate. As always, however, for maximum taste, quality, and nutrition it is important to start with fresh cauliflower. Let’s take a look at some key facts about cauliflower as well as cooling and storage considerations and methods.

General Facts About Cauliflower

Cauliflower belongs to the species Brassica oleracea, an extremely important species for human food that is not only responsible for cauliflower but also cabbage, broccoli, collard greens, brussels sprouts, and kale. All of these various vegetables are technically the same species with different cultivars emphasizing and expressing the various trademark qualities we recognize from the foods. In fact the word “cauliflower” actually derives from the Latin word “caulis,” which means cabbage.

Cauliflower has existed since ancient times, with the oldest known written record of it coming from Pliny the Elder, a noted Roman philosopher and naturalist. Cauliflower is low in calories, carbohydrates, and fat while containing many important vitamins and minerals such as Vitamin C, folate, dietary fiber, phytochemicals, and carotenoids. It is considered very nutritionally dense and integrates well into healthy diets and lifestyles.

Cauliflower Colors and Varieties

There are four main types of cauliflower:

Northern European Annuals – Developed in German in the 18th century it includes cultivars such as Snowball and Erfurt and is commonly used for summer and fall harvests throughout Europe and North America.

Northwest European Biennial – Developed in France in the 19th century it includes cultivars such as Roscoff and Angers and is commonly used for early spring and winter harvests.

Asian – Developed in the 19th century in China and India it includes cultivars such as Early Patna and Early Benaras.

Italian – The Italian type is the original ancestral type from which the others are derived. It includes the Romanesco cultivar as well as multi-colored varieties discussed in more detail below. It is diverse in appearance and comes in both annual and biennial types.

Colors – Cauliflower comes in an array of bright as well as muted colors. White is the most common and prolific type of cauliflower but it also comes in various shades of brown, yellow, orange, purple, and green. The green variety is often referred to as “broccoflower” due to its similarities to broccoli.

General Information About Cooling and Storing Cauliflower

The following are several key factors to consider for properly cooling and storing cauliflower:

Temperature – Temperature is one of the most important factors for maximizing the quality and shelf life of cauliflower. At 59°F cauliflower only last about 3 days after harvest. By contrast cauliflower will last about 5 days at 50°F and up to 10 days at 41°F.

Relative Humidity – A relative humidity of about 95% is optimal to prevent the cauliflower from drying out.

Handling – Cauliflower are easily damaged by physical trauma, which in turn reduces quality and hastens decay. Care should be taken to avoid damaging them.

Shelf Life – Under optimal conditions cauliflower may last about 10 days after harvest.

Ethylene Sensitivity – Cauliflower produce very little ethylene but are highly sensitive to it. They should be kept isolated from high ethylene producers like tomatoes and apples.

Methods of Cooling Cauliflower

Hydrocooling – Hydrocooling is a very desirable practice for cauliflower because their shelf life and quality is enhanced when field temperatures are quickly removed. Hydrocooling involves submerging the cauliflower in near freezing water.

Room Cooling – Room cooling, which involves simply placing the cauliflower in a cooled room and allowing them to reach ambient temperatures is insufficient alone to ensure best quality. However, after precooling via the hydrocooling method is performed room cooling may be adequate.

Forced-Air Cooling – Forced-air cooling, which involves forcing cool airflow around the cauliflower, is helpful to ensure that they reach good storage temperatures quickly. This method may be paired with hydrocooling.

SEMCO/SEMCOLD LLC develops high quality industrial cooling and storage systems. Our systems are great for use with commercially grown produce such as cauliflower and their relatives broccoli, cabbage, kale, and brussels sprouts, among others. Our priority is ensuring that our clients’ have dependable cooling systems that perfectly meet their needs and support optimum food quality.

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Best Cooling and Storage for Small Fish

Due to their name alone, many people outside of the fishing industry may assume that small fish are just that: “small fish” that almost aren’t even worth reeling in. After all in common daily speech people often refer to good deals as “big fish,” while the “small fish” aren’t seen as lucrative. However, the reality is that within the fishing industry small fish such as sardines and fish of similar size are in fact quite important and profitable.

The Uses and Role of Small Fish

The term sardine is very commonly applied to small commercial fish. However, this term is inexact and is just loosely used to refer to fish in the clupeidae family. It may refer to a variety of species of small fish. The term “pilchard” is also commonly used, especially in the United Kingdom and Europe. Regardless of the name given to them, so-called small fish serve a number of important purposes including:

  • Canning
  • Pickling
  • Grilling
  • Smoking
  • Drying
  • Salting
  • Bait Fish
  • Fish Meal
  • Fish Oil

They are considered very nutritious and when they are properly prepared also quite delicious. Fish meal may be used for pet or animal food. Meanwhile, the oil produced from these little fish may also be used for a variety of purposes unrelated to consumption. Fish oil is commonly used in the manufacturing of varnish, paint, and linoleum.

Special Considerations for Cooling Small Fish

It is important to understand how small fish vary from their medium or large counterparts. For one thing due to their increased surface area and smaller weight and size they are more prone to spoiling. That is because their meat is closer to the surface with fewer layers of insulation protecting it from warmer temperatures. This makes proper small fish cooling and storing extremely important for preventing the loss associated with spoilage.

On the flip side, however, is the fact that because they are so small and have less mass, small fish cool more rapidly. They also cool more uniformly. Larger fish may experience cooling gradients with the parts of the fish exposed to the ice being cooler than parts further away from the ice. By contrast a well-packed, small fish is likely to be cooled through and through.

Planning Ahead for Best Results

As with all types of fishing trips and commercial endeavors it is wise to plan ahead for best results. A well-insulated cooler is more efficient at keeping cool air in and warm air out, potentially allowing the voyage to be successfully undertaken with less overall ice. This will also increase the amount of storage area that is available for the fish rather than the ice.

However, it is crucial to bring enough ice to keep the fish safely chilled for the duration of the trip. To do this it is necessary to consider factors such as the ambient temperature of the water – and thus also the fish – where the fish are being caught. It is also important to consider how long the vessel will be out to sea and how quickly it can make its way back to shore.

Cooling with Ice and Chilled Seawater

Most industrial fishing operations use ice, chilled seawater, or a combination of the two. Chilled seawater is effective because it is abundant, cost effective, and will thoroughly permeate the fish for better cooling. Ice is highly effective for a variety of reasons including its versatility, low-cost nature, moisture retention, convenience, safety, and more. For ice to be most effective, however, it should be able to fully surround the fish and should thus be broken into small pieces or flakes.

SEMCO/SEMCOLD LLC understands the vital role small fish play in the lives of the fishermen who catch them. We are committed to providing industry-leading cooling and storage systems that are well suited to the particular needs of each of our clients. We can customize the system to be most effective for use with small fish and to meet the capacity demands and other specifications of the particular client. Please contact for additional information.

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The Pros and Cons of Using Block Ice to Chill Fish

In a past article we discussed the Advantages of Using Ice to Cool Fish. We’ve also discussed How to Calculate the Amount of Ice Needed to Chill Fish. This naturally leads into the topic of what type of ice is the best to use for cooling fish. Each different common type of ice will of course have its own set of pros and cons. In today’s article let’s take a look at the advantages and disadvantages of using one of the most popular types of ice to cool fish: block ice.

Block Ice Must Usually be Crushed

Before we get any further into the meat of the subject about the pros and cons of using block ice for cooling fish, it is important to understand that the block ice must be crushed if it is to be at all effective. Left in block form the ice would only be able to cool the surface of the fish placed directly against it, which would not be sufficient to prevent spoilage. Thus what we are considering in this article are the pros and cons of purchasing and transporting block ice, crushing it, and using that to cool the fish rather than simply starting with ice in a smaller form.

The Advantages of Block Ice

Having read the previous paragraph about the necessity of crushing ice before attempting to use it to cool fish, many readers may be wondering why any fishing crew would bother with block ice at all. Why not just start with crushed ice and save the trouble? In fact there are several excellent advantages to using block ice which make it arguably the most popular type of ice used for fishing expeditions. Consider the following:

Space Efficiency – One of the main advantages of block ice is that it is the most space efficient form of ice, meaning that for a given storage area more block ice per pound can fit than any other type of ice. That alone is extremely beneficial to fishermen all of the world, especially those operating smaller vessels where space is at a premium.

Readily Available – Another simple reason why block ice is so popular is because it is very readily available. Many commercial ice selling businesses supply not only fishing crews but also restaurants, bars, and other commercial and industrial clients. The wide availability of block ice also helps ensure that it stays affordable.

Melts Slowly – Block ice also has the advantage of being the slowest melting type of ice. That is because less of its surface area is exposed to warm air. This allows it to last much longer than other types of ice and makes it a great choice for longer expeditions.

Contains Less Water – Per area of volume block ice also contains less water than other types of ice. Once again that is because less of its surface area is exposed to warmth and thus there is less meltage. Not only does this ensure that the block ice lasts longer, it also ensures that it has maximum fish cooling potential. Once again this also positively affects the economy of block ice since fishermen purchasing block ice – with less liquid water – are getting better cooling potential and thus better value for their money.

The Disadvantages of Block Ice

While block ice has many great advantages there are also some very significant disadvantages, especially in terms of crushing requirements and ease of use. These disadvantages must either be overcome by careful and thorough crushing or else the fishing crew may want to consider a different form of ice to protect their fish.

Labor Intensive to Crush – Block ice that is crushed manually by a person is fairly labor intensive. Often the ice is crushed with an ice pick or a hammer and thus requires a significant amount of time and effort. There is also the risk of accidents or injuries. The entire process will require at least a little more planning and preparation than would be necessary for most types of ices since the block ice will essentially be useless for fish cooling until it has been broken.

May Require Extra Crushing Equipment – Many fishing crews eliminate the labor intensive aspect of block ice crushing by using mechanical crushing and grinding equipment. This also has the positive advantage of ensuring that the ice is thoroughly crushed. However, this method will obviously require the use of extra equipment which will take up space on board and cost money to purchase and maintain.

Large Chunks May Damage Fish – If the ice is not properly crushed there is also the risk that the large, jagged chunks may damage the fish. This can exacerbate the risk of spoilage, adversely affect meat quality, and make the fish less appealing to potential buyers.

Insufficient Crushing May Result in Insufficient Cooling – In addition to the physical risk of damage from the large chunks of ice, if the block ice is not thoroughly crushed it may not be able to provide sufficient cooling. Larger pieces will not as effectively surround the fish and will not readily enter cracks, crevices, and cavities. Thus insufficient crushing risks spoilage.

When considering what type of ice to use for your fishing voyage it is important to carefully weigh the pros and cons and determine the best type for your particular situation. SEMCO/SEMCOLD LLC can help. We provide outstanding cooling, freezing, and ice solutions that are ideal for use for industrial or commercial fishing. Let us help you protect the value and quality of your fish.

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Methods of Cooling Grapefruit Post-Harvest

Grapefruit is a great healthy food item that is enjoyed by people all over the world. With flavors ranging from seriously sour to semi-sweet, this citrus fruit can offer both immense health benefits as well as a distinctive taste profile that many people swear by.

To ensure that grapefruit tastes the best it possibly can, proper knowledge of cooling and storage procedures is crucial. To this end, the following information is essential to keeping grapefruit tasting great long after it’s been harvested.

Get to Know the Grapefruit

In general, there are quite a few varieties of grapefruit available to shoppers. Ruby Red is perhaps the most popular variety thanks to its sweetness, which is a staple among those varieties sharing a similar red hue. Other types of grapefruit include pink, Star Ruby, Oro Blanco, White Marsh, and even flame, which offers a combination of tart and sweet flavors. Grapefruit is grown in numerous countries, with U.S. production concentrated within Florida and Texas.

In addition to the unique flavor, grapefruit is also an exceedingly healthy food source. Grapefruit is rich in fiber and antioxidants, as well as being a great source of vitamin C. Grapefruit is also known for its fat-burning properties thanks to its low glycemic index. Many dieters rely on grapefruit as a means of boosting metabolism, which is why this fruit is often consumed for breakfast.

Proper Storage of Grapefruit

When it comes to storing grapefruit, there are a number of considerations one must make to ensure the fruit is tasty and long-lasting. Harvesting at the right time is just one of many factors involved in producing a quality fruit, as well as making certain that cooling and storage is successful.

Grapefruit should be harvested at full maturity, as ripening ceases once the fruit is harvested. Determining ripeness involves observing the following:

  • No evident decay or defects (staining, scars, pitting, damage from insects, etc.)
  • Size/shape
  • Thickness/smoothness of peel
  • Intensity and uniformity of color
  • Firmness

Proper storage of grapefruit entails maintaining the correct temperature, as well as ensuring that humidity remains at an acceptable level. When storing grapefruit, temperatures should remain between 54-57°F, while humidity should be between 90-95%.

Additionally, growers must look out for certain issues that often befall grapefruit harvest. For instance, oil spotting can occur due to physical stress on overly-hard fruits. Pathological disorders can also pose a threat. Diseases of note include blue and green mold, stem end rot, brown rot, and sour rot.

Implementing common sense control strategies can help reduce the likelihood of issues with harvests. Proper handling is important to prevent physical damage from occurring, while treatment with fungicides post-harvest can greatly inhibit mold growth.

Grapefruit Cooling Techniques

Grapefruit can also be cooled to maintain longevity. In this case, it’s important to utilize the proper methods to ensure your fruit retains its delicious flavor post-harvest. Being aware of the different types of cooling methods is also extremely helpful:

Room Cooling – As the name suggests, room cooling entails storing grapefruit in a room with a built-in refrigeration unit. This method affords a gradual adjustment to cooler temperatures, which is less disruptive to the fruit. For the best results, be sure to keep grapefruit in packs with a decent amount of airflow.

Cooling via Forced-Air – Forced-air cooling offers a slight tweak on the above method via the introduction of a fan into a refrigerated room. Grapefruit should be placed around the fan, which will then increase the cooling speed by forcing air into the fruit. This is a good method when the cooling process must happen at an accelerated rate, which is not possible with room cooling alone.

Hydrocooling – While fully chilling grapefruit via hydrocooling is not recommended, this method can help prepare grapefruit for the above storage methods. Hydrocooling requires submerging grapefruit in near freezing water to remove any residual heat from the field. Grapefruit can either be cooled via room cooling or forced-air, both of which offer long-term methods for keeping fruit cool.

Treating Grapefruit With Care Will Offer the Best Results

As with all fruits, maintaining flavor and freshness requires taking the right approach to post-harvest storage. Doing so will not only afford the best taste possible, it can also allow fruit to retain its maximum quality for even longer. This is especially true of grapefruit, which offers an unbelievable flavor when handled accordingly. SEMCO/SEMCOLD LLC provides cooling and storage systems that are ideal for use with grapefruit and other produce.

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Ice Crushers & Ice Blowers Save Money for the Entertainment Industry

Producers are well aware of the current expenses involved in creating a quality, believable movie, as well as the often limited funds for making these movies. While in the past, producers had to choose between real weather conditions for authenticity and artificial conditions that didn’t match the real thing, special effects have evolved in their ability to recreate reality in a believable way. Ice crushers and ice blowers are one important way that the entertainment industry is able to save money without sacrificing quality.

Production Schedules

Movies and TV shows are filmed at very specific times in order to meet the needs of networks and promoters. TV shows often film their winter scenes by mid-fall at the latest, and a wide variety of them film on set in Burbank instead of at the location the series portrays. Movies, likewise, often have a particular filming schedule that can’t be altered. This is due to a myriad of factors such as individual actor’s promotional commitments and side projects, and, for big budget films, when the film is most likely to have the largest viewership when it hits theaters. Non-serious action movies are generally released in the summer months, while any movie that might make the Oscar nomination list is released in fall through the end of the year. It goes without saying that these schedules may not always line up with weather conditions. Ice blowers and ice crushers bring real weather conditions to sets at the exact moment the producers and directors want them.

Special Effects

Ice blowers and ice crushers also allow a production team to create special effects that are completely within their control. Because these machines use actual water to create these effects, they can position things in exactly the right places in order to get the results they want. Ice crushers make real snow conditions, and ice blowers can both blow these conditions and create strong winds as desired. The machines are never visible on camera due to their expert positioning. When actors deliver lines, they often have to take several takes in order to get the scene just right. If the actors are supposed to give the impression that their characters are walking through freshly laid snow, or snow that has not been previously tread upon, ice crushers and blowers can give this effect by putting down a fresh layer of snow with each take. Similarly, since the snow is real, as well as any wind conditions from the blower, the characters will react in a natural manner that helps solidify the effects’ believability.

Still Shots

Ice blowers and crushers are also valuable commodities for still frames in modeling shots. Models often pose in sets related to the weather conditions for the clothes they wear, such as Fair Isle sweaters or ski attire in winter. While it is sometimes possible to take these frames in actual snow conditions or in fake snow without any water properties, for high-end shots the crew will want to make the still frames as realistic and manageable as possible. Ice crushers and blowers allow the set to be entirely safe, which is especially important for anyone modeling clothing in a high-pressure environment or in clothing that may not represent the weather. Photographers are able to position the snow conditions in the perfect location for the best lighting, incline and backdrop.

The entertainment industry is always looking for ways to cut expenses that won’t cut the quality of their projects. Ice crushers and ice blowers help save the entertainment industry money by creating real weather conditions at the exact place and time that they want them. This equipment prevents cast and crew from having to arrange their schedules around hopeful weather effects, which cuts down on production time and unnecessary expenditures. SEMCO/SEMCOLD LLC manufactures high quality, dependable ice crushers and ice blowers that are ideal for use in the entertainment industry. Contact us for more information.

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