Posts in category: Cooling

Keeping fruits and vegetables at their optimal temperatures is vital for maintaining freshness and nutritional value. Temperatures that are too warm could cause certain types of produce to go bad. Keeping your produce cool with ice cooling is beneficial in many cases. However, not all produce will fare well with ice cooling. Let’s take a look at 4 reasons why ice cooling isn’t always the right choice.

Large Ice Chunks Could Be Problematic

Some types of fruits, such as tomatoes, plums and peaches, have very thin skins that are prone to bruising, bursting and other types of damage. If you choose to use solid ice to keep these types of produce cool, there is a good chance you’ll end up with produce you either have to sell at a discount or can’t sell at all. Still the produce experts emphasize that stone fruits especially have to be stored at temperatures equaling 0 degrees Celsius or 32 degrees Fahrenheit. If they are too warm, they will continue to ripen, greatly diminishing their shelf life.

Melting Ice Could Ruin Produce

Some types of produce cannot get wet. Strawberries, blueberries and similar produce items will quickly become soft and decay once they get wet. Lettuce and other leafy vegetables are also prone to problems once they become wet. They will lose their freshness and begin to wilt within a few hours, leading to lost profits because of unusable vegetables. Even if the produce itself would be ok in water, melting ice could damage the packaging. Some fruits are stored in cardboard containers that degrade and fall apart when they become wet, leaving spilled produce as the result.

Ice Cooling Isn’t Always Economically Viable

Block ice is a common way to keep produce cool, but depending on where you are located and on the time of year, it isn’t always readily available. During peak seasons, agricultural areas usually have more demand than supply for block ice. While this type of ice is easy to transport long distances, doing so usually costs much more between the laws of supply and demand and the extra labor and transportation. One alternative is chip or flake ice, but it is only viable if you make your own with a machine such as the ones we sell at SEMCO/SEMCOLD LLC or if an ice plant is nearby. This type of ice cannot travel long distances since it melts and refreezes in one large ice chunk.

Ice Requires Enough Laborers

Small businesses simply might not have enough people on hand to work with large amounts of ice. Ice is heavy, and especially when working with large enough chunks or bags to cool large amounts of produce, it is practically impossible for one or two people to move alone. It is also time consuming to ensure the ice is still solid enough to do its job and that produce is at an optimal temperature. A business owner who already has a full plate could need to hire another person just to handle the care of produce.

All in all ice cooling is an excellent method of preserving freshness and quality. However, it is important to understand the limitations and drawbacks of ice cooling and to realize that for some types of produce, ice cooling isn’t necessarily the right choice. SEMCO/SEMCOLD LLC manufactures a wide range of cooling systems and whether ice is right for your application or not, we can design a fully customized system that meets your needs.

Many types of produce, like strawberries, apples, beans and blueberries, have to be drastically cooled after harvest in order to keep their freshness. Putting every different type of produce under the right cooling method will lengthen their freshness and ensure that a high quality product is given to consumers. There are a lot of different types of post-harvest cooling methods out there, like forced-air cooling, room cooling, hydrocooling and icing. Each of these cooling methods has a proper use when it comes to different types of produce. SEMCO/SEMCOLD LLC understands that you’ll need different equipment depending on the type of produce you deal with. However, in today’s article let’s take a look at forced-air cooling and some common mistakes to avoid when using this cooling method

What Is Forced-Air Cooling?

Forced-air cooling uses fans to pull cool air through the packages and pallets of produce. Because the cold air is actually forced around the room and into the heart of the pallets, this cooling method is typically 75% to 90% faster than room cooling. Forced-air cooling is thought of as being effective because:

• It reduces how long produce stays at warmer temperatures, which decreases deterioration of the product.
• It is energy efficient because of its shorter cooling times.
• It is particularly more efficient when it comes to cooling large volumes of produce.
• It cools produce without adding moisture or requiring excessive handling of the product.
• It can be retrofitted from an existing room cooling facility.

Potential Forced-Air Cooling Mistakes

While forced-air cooling systems can be really effective, you have to avoid making certain mistakes that would drastically reduce the effectiveness of this cooling method.

Humidity Mistakes

The movement of the air can cause the produce to get dried out if the humidity levels are not properly regulated and monitored. Lack of water on the surface of the produce can result in shrinkage, wilting and overall loss of quality. Too much water can lead to the growth of mold and other fungi. This type of mistake can be avoided by incorporating more coils or larger coils used in the system and using a wet-bulb thermometer to monitor the humidity levels. You can also use industrial humidification systems to help keep the room at the right humidity level.

Ventilation Mistakes

Another mistake is not having enough ventilation between the packages, in the pallets and in the room in general. This lack of air flow can reduce the efficiency of the forced-air cooling system. If there is not enough ventilation, the cooling time will be longer. If there is too much ventilation, the products may not stay at a consistent temperature.

Overcrowding Mistakes

Another common mistake is over packing the pallets. When the pallets themselves are too full, the center produce is not able to get cooled as well as the other produce. You can avoid this type of mistake by not filling the individual pallets too full.

Produce Mistakes

Finally, many people use this type of system for the wrong types of produce. Some produce is not supposed to get as cold as quickly as others. At SEMCO/SEMCOLD LLC, we can help you get the right system for the right produce. It is appropriate to use a forced-air cooling system for apples, beans, blueberries, brambles, cabbage, cucumbers, eggplant, okra, peaches, peas, peppers, potatoes, squash, strawberries and tomatoes among others.

Using the most effective cooling system is important, but even an effective system has to be used in the right way. Turn to professionals who can help you get the best equipment for your line of work. Turn to SEMCO/SEMCOLD LLC. We provide fully customized cooling systems including forced-air cooling systems.

After harvesting, it’s essential to properly cool produce in order to maximize its shelf life. By staving off the natural growth of microorganisms, the cooling process helps to slow the physiological changes which impact freshness and nutritional value. This can be achieved both through lower-cost and more advanced methods, including harvesting during cooler periods during the day, cool air ventilation, and evaporative cooling. For many types of produce, however, precooling is an essential part of the equation. Precooling is a process performed to rapidly remove field heat immediately following a harvest.

Field heat is described as the difference between the temperatures of actual crops harvested versus the ideal storing temperatures for those same food products. Prompt removal of this type of heat is essential, as even an hour-long delay can correlate with about a day’s loss in terms of shelf life. As the name suggests, precooling is performed in advance of the final, primary cooling method, and it can be performed in several different fashions.

Precooling Methods

There are various approaches to precooling, and while they vary in their effectiveness, any process which quickly lowers the temperature of harvested produce without damaging them is beneficial to some extent. SEMCO/SEMCOLD LLC provides a range of industrial cooling products, such as hydrocoolers which deliver efficient, economical performance to maximize yield and minimize loss.

Hydrocooling – Hydrocooling is one of the most common and effective precooling methods. Hydrocooling involves spraying produce or dipping it into chilled water. This method can work up to 15 times faster than air-cooling methods. Hydrocooling also does a better job of retaining moisture and can even utilize refrigerated calcium chloride solutions in order to prevent storage problems with certain fruits. Hydrocooling does require a clean, sanitary water source and is best used for flower, stem, and root-type vegetables as well as some tree fruits.

Some other common precooling methods are described below:

Shade Cooling – By moving produce to a cool, shaded area immediately after harvesting, an acceptable amount of precooling can sometimes be achieved, depending on the produce. If possible, create viable indoor holding areas such as within packing houses. Structures which are outfitted with light-colored or white roofs are also generally better for reflecting sunlight and reducing solar gain, lowering inside temperatures with minimal overhead cost.

Ice Cooling – Ideal for use during storage, distribution, and transport stages, ice cooling is an acceptable method of field heat removal, particularly when produce packaging is too dense for effective air-based approaches. As much of the cooling potential is lost via heat exchange with the general environment as opposed to the produce itself, ice is not generally regarded as a highly-efficient method of precooling.

Ice cooling can be performed in several different fashions, including top icing, applying crushed ice over produce, or liquid icing, injecting a slushy ice and water mixture into packages, or by wrapping ice bottles in paper and placing them amid produce, such as in situations where direct contact is to be avoided.

Specific Produce Types That Require Precooling

Precooling is an important step in the harvesting process for many fruits and vegetables. Among those that should always be precooled are the following:

• Berries
• Capsicum
• Cherries
• Chili peppers
• Cucumbers
• Eggplant
• Grapes
• Green beans
• Leeches
• Mandarin oranges
• Melons
• Okra
• Peas
• Sapotas
• Spinach
• Stone fruits
• Tomatoes

Conversely, some types of produce do not typically require precooling. Such produce includes cabbage, carrots, cauliflower, green bananas, guava, mangoes, papaya, pomegranates, and radishes. Keep in mind these lists are not exhaustive but are helpful starting points for reference. For more detailed information about cooling and storage methods for specific types of produce be sure to check out our past articles.

More Information about Precooling

SEMCO/SEMCOLD LLC is a trusted manufacturer of custom-spec cooling systems for storage and transportation of all types of produce and perishable food products. We design hydrocooling technology which will help you to deliver more fresh, high-quality produce while reducing potential losses. Taking a careful, active role in cooling and precooling will help to improve produce taste, quality, and even economic value.

One of the most important considerations for fishing boats is how to keep the catch as fresh as possible until the ship gets back to port. It doesn’t matter if you’re a small family fisherman trawling the waters every day or a large commercial vessel going out for days at a time, the proper icing and storage of the catch is crucial to your profit margin. The use of flake ice is one of the best ways to preserve freshly caught seafood and can be loaded on shore or produced on board.

Flake ice, or scale ice as it is sometimes called, consists of large, flat, thin pieces of ice that are ideal for providing the total contact needed to keep fish and other seafood fresh. However, to keep the ice itself fresh, is must be stored at below freezing temperatures. It remains workable for up to 48 hours but becomes increasingly difficult to work with the longer it is stored because it tends to form clumps. After 96 hours, it is virtually impossible to break apart and the larger chunks will not provide the surface area coverage necessary to keep fish fresh.

Proper Flake Ice Storage

SEMCO/SEMCOLD LLC recommends that ice storage chambers aboard fishing ships have the following elements.

Insulation

Proper insulation in the cargo hold or storage container is crucial to preventing the absorption of bacteria and to preventing vermin access. Lightweight, moisture-resistant Polyurethane Foam is the preferred type of insulation for ice containers aboard ship.

Lining

Ice and fish storage areas must be properly lined to ensure the cleanliness of the ice. Fiberglass is preferable for lining cargo holds because it is easy to clean and sanitize. In addition, fiberglass will not absorb microbes and bacteria that could potentially be carried to the next load of ice and the catch stored in it.

Drainage

An effective drainage system is vital in order to handle runoff from slowly melting ice. This runoff serves to wash away fish slime and prevent standing water both of which are bacteria and microbe breeding grounds that can cause the fish to spoil even while it is in the ice.

Storage containers designed to fit the individual needs of your vessel are also available at SEMCO/SEMCOLD LLC.

Flake Ice Production

Flake ice can be purchased and loaded prior to leaving port, which is a viable option for short fishing trips, or it can be manufactured aboard ship which is a safer, more cost effective method for longer expeditions. Flake ice machines that are capable of producing ice using seawater eliminate the space requirements and the expense of carrying fresh water. On board ice machines also allow flake ice to be produced on an as-needed basis, meaning that the ice used to preserve the catch is as clean and fresh as possible.

Whether you choose ready-made ice or make your own aboard ship, SEMCO/SEMCOLD LLC can provide the storage solutions needed to bring the freshest possible fish back to port.

A top priority for commercial fishermen is preserving their catch. Since they may not be returning to port immediately but moving on to other fishing spots, refrigeration and a well-insulated hold are vital in the effort to keep fish fresh. SEMCO/SEMCOLD LLC understands the importance of preventing fish spoilage, and we manufacture and install industrial cooling systems designed to customer specifications. In the commercial fishing business, proper cooling of the seafood product can mean the difference between expected profit and economic disaster. The warning signs of spoilage can typically be detected through the senses of sight and smell, but there are also other warning signs of fish spoilage.

Assessing the Quality of Fresh Fish and Warning Signs of Fish Spoilage

The term “quality” refers to the appearance and freshness of fish or the degree of spoilage that has occurred during the time of transport from sea to land. Though quality is something an individual can determine through sight and smell, food researchers have developed parameters that form the basis of an assessment tool known as the Quality Index Method (QIM). The various parts of a fish, such as the skin, eyes, and gills are rated. The QIM assigns a score of zero for very fresh fish and the numbers, or demerits, pile up as the fish deteriorates. Characteristics such as dull skin, cloudy eyes or a musty, sour odor are among the signs of fish spoilage. The QIM assessment has been used for many years by European and Nordic countries to evaluate how many days caught fish such as cod, herring, and flounder can be kept on ice while still remaining safe to eat.

Guarding Against Fish Spoilage

The hold of a commercial fishing vessel must be properly chilled in order to preserve the catch. Many types of insulation are available—polyurethane foam, fiberglass, cork board, even wood shavings—and SEMCO/SEMCOLD LLC can provide the accompanying cooling system depending on the kind of insulation selected, the size of the craft, the amount of space available, and the type of fish being caught. With the entire customized system in place, fishermen can go about their business, confident that there is ample protection against fish spoilage. The refrigeration equipment, coupled with the proper insulation, will maintain the correct temperature inside the hold.

Icing Down the Catch

Fish of good quality should have bright, shiny skin. Their eyes should be clear, their gills characteristically colorful, and they should carry a fresh, seaweed sort of smell. To ensure that they maintain good quality from the moment they are taken from the sea until the day of their delivery for packing and transport to a final destination, ice will be an important preservative. Ice, however, has its own issues. Since it is often handled with human hands, bacteria can invade the ice container, speeding up the spoilage process. SEMCO/SEMCOLD LLC offers ready-made clean ice that is available in several forms. Also available are icemakers that will produce ice continually as well as water filtration systems designed to ensure that the water used for the preservation of the catch is kept clean and organism free.

Different Kinds of Cooling for Best Preservation

Fish of different sizes have different needs relative to cooling methods. Small fish such as sardines and anchovies tend to spoil easily because they have few layers of protection. However, their small size allows for fast cooling. Medium-sized fish such as salmon, cod, or tilapia are less likely than smaller fish to spoil quickly and they stay cool longer than large fish. Meanwhile, large fish should ideally be gutted or filleted to make the cooling process more efficient. At SEMCO/SEMCOLD LLC, we understand these different requirements and stand ready to equip the commercial fishing industry with the ice, ice-making equipment, and refrigeration products they need to ensure the integrity of each valuable catch.

Proper cooling of produce is critical to maintain the quality and nutrition of food. The single most important factor that prevents food degradation is maintaining a proper food temperature. Through refrigeration by units produced by SEMCO/SEMCOLD LLC, major spoilage processes are prevented. The first is that the processes of ripening and premature softening are slowed at lower temperatures. Refrigeration also prevents wilting and moisture loss. Lastly, refrigeration prevents significant food quality and safety issue by preventing bacteria, fungi and yeast from growing. Among many cooling methods, hydrocooling is an effective pre-cooling method that aids in food quality.

The Hydrocooling Process

Hydrocooling is an effective process by which cooled water is used to bring the temperature of produce down. After produce is harvested, it can have a temperature between 50 to 80 degrees. This is commonly referred to as field heat. If the fruits, vegetables, and grains are not negatively affected by the process, they can be pre-cooled with hydrocooling.

Hydrocooling involves submerging produce in a tub of refrigerated water or passing produce through a stream of cooled water. Additionally, some machines will recycle to water used in the process while adding sanitizers to the water to help clean the produce as it is cooled. Water is more effective at quickly pulling heat out of produce compared to air-cooling. This allows field heat to be rapidly removed, slowing the spoiling process.

Limitations of Hydrocooling

Hydrocooling is a an efficient cooling process but does not work for all types of produce, is not as energy efficient compared to other methods at lower temperatures, and functions only as a pre-cooling and not a standalone cooling method. Certain produce should not be soaked or sprayed with water after harvesting. A few examples of fruit and vegetables that cannot be hydrocooled include celery, carrots, cabbage, blackberries and beets. In certain cases, the produce can be damaged by hydrocooling. In certain fruits and vegetables, extra water absorption by produce can also increase the speed of spoilage or decrease the structural integrity, taste, or quality.

Increased Speed and Decreased Energy Efficiency

Room cooling utilizes an air-conditioned room to bring down the temperature of produce. Hydrocooling is much more rapid than room cooling, but the hydrocooling process is not as energy efficient as room cooling. Maintaining a low water temperature required for the hydrocooling process take significant amounts of energy. This means that hydrocooling is a fast, efficient way of quickly removing heat, but it is not suitable for complete cooling to optimal temperatures because it would require too much energy.

Hydrocooling Is Not a Standalone Method

Hydrocooling is designed to quickly decrease the temperature of produce that is not sensitive to wetting, but it is not designed to maintain it at a low temperature. In addition to energy efficiency concerns, most produce could not be continually stored in cold water without significantly decreasing its stability, taste, and quality. To design an effective cooling process, hydrocooling should be an introductory method to decrease the temperature of sensitive produce rapidly so that it can be stored in a cold room and maintained at the correct temperature.

SEMCO/SEMCOLD LLC designs high quality cooling and freezing systems ideal for produce, food, and many other industrial and commercial applications. We are always happy to help our clients find the produce cooling system that is best for their needs. All of our systems are also customizable and can be designed to customer specs. For more information about cooling methods for specific types of produce please browse our past articles.

No matter how large the catch may be, if a fishing ship doesn’t have an effective cooling system that catch will spoil before making it back to the harbor. The most cooling methods involves using various forms of ice. There are many different types of ice that may be used, but in today’s article let’s take a look at block ice and its proper handling. Block ice is preferred by many fishermen because of it lasts longer than pre-crushed or flake ice and because it is easier to store in that larger quantities can be stowed in smaller spaces than other forms of ice.

Proper Storage and Handling of Block Ice

Before being used to preserve the freshness of the catch, block ice must be stored and handled in a safe and hygienic manner. The most important point to remember is that block ice must be made from either potable water or clean sea water. Harbor water should never be used to produce ice blocks because of the contaminants left behind by the fishing vessels that come and go from the port.

Once you’ve purchased or made the proper quality of ice, the blocks will need to be stored aboard ship in a refrigerated chamber until such time as they will be used. A variety of SEMCO/SEMCOLD LLC cooling and storage systems offer the necessary insulation and seamless construction to ensure that a proper temperature is maintained. Only authorized personnel should be allowed to handle ice blocks in order to keep the ice as clean and pure as possible. Persons handling the ice should always wear rubber boots and rubber gloves to limit the spread of bacteria and other contaminants that could be transferred from the ice to the catch.

Proper Usage of Block Ice

Freshly caught fish should be frozen as quickly as possible to maintain freshness; however, to freeze it effectively, the fish must be completely surrounded by ice to prevent air from drying out the flesh. In order to accomplish this, ice blocks need to be crushed prior to use. The ice must be crushed as finely as possible because a smaller crush has a better likelihood of contacting the entire surface of the fish. Freshly crushed ice should be applied immediately to the fresh catch. If the ice is crushed in advance, it will melt more quickly causing unmanageable clumps to form. Crushed ice can become virtually unworkable after 24 hours, which is why most commercial fishing ships prefer to carry block ice that can be crushed on demand. Many fishing ships carry an on-board mechanical grinder, like the ice systems offered by SEMCO/SEMCOLD LLC, in order to crush ice blocks more efficiently.

Successful fishing expeditions require three things in terms of ice handling and preparation:

1. Clean ice
2. Proper refrigeration
3. Appropriate tools

From pristine block ice to top quality ice systems or industrial cooling and storage systems, SEMCO/SEMCOLD LLC makes it easy to maintain a clean, fresh catch from sea to shore. Our systems are also fully customizable and designed to each customer’s particular specifications. Let us help you maintain optimal fish quality and freshness.

Whether you are seeking to preserve meat products, fresh produce, or any other commercial products that needs to be cooled, choosing the right kind of ice for your application is essential. Block, flake, and slush ices each offer their own unique advantages and disadvantages, including variances in availability, melting speeds and space efficiency. When combining the proper ice type with the capability of SEMCO/SEMCOLD LLC custom-designed cooling systems, you’ll be assured of product integrity throughout the storage process. Let’s take a look at some of the most common types of ice and when they might be useful for a given application.

Block Ice

If space limitations exist or you’re seeking a slower-melting option, block ice may be an ideal choice. Keep in mind that blocks must usually first be crushed in order to be used for actual food storage purposes, as a flat slab would not have the ability to surround non-standard shapes and thus provide proper cooling. Block ice does also provide the benefits of widespread availability and maximum space efficiency, as there is no empty container space as when carrying flake or slush types.

Conversely, it must be noted that properly crushing block ice can be a labor-intensive process, and without the right kind of equipment, it may not be possible at all. When blocks are not broken down into small enough pieces, you can run the risk of inadequate cooling performance (due to insufficient surface contact) as well as product damage which can result from larger, sharper chunks of ice.

Traditional tools can be utilized to break down ice in block form, such as picks and hammers, but this is potentially inefficient and can even be unsafe. If choosing this ice type as part of your preservation strategy, keep in mind that SEMCO/SEMCOLD LLC crushers are a convenient and efficient means of outputting ideal, consistent crushed ice, both for transportation and general storage needs.

Flake Ice

There are a few immediate benefits of flake-style ice versus blocks. For starters, manual crushing is not necessary, as flake ice is sold in a ready-to-use state. Its natural shape allows it to fit easily around stored food such as fish and as it melts, it creates a kind of natural skin which aids in decelerating the melting of any ice below.

Additionally, with greater overall surface area than many other types, flake ice is able to cool product more quickly when compared with some of the competition. This type of ice is easy to transport and store, and it helps to prevent introduction of bacteria which can result when relying on other methods of refrigeration.

By contrast though, this type of ice is less space-efficient than several other varieties, particularly when compared to block form. Potential caking can occur at the bottoms or sides of your storage areas as well, and while more surface area does provide faster cooling potential, it also tends to melt more quickly. SEMCO/SEMCOLD LLC recommends the use of this flake ice when ample space is available and when crushing block ice is either impractical or impossible.

Slush Ice

As the name suggests, slush is a combination of ice and water, which combine to create a cooling method that’s both efficient and adaptable. The liquid component helps to ensure that slush ice will completely fill in any spaces between food products, regardless of the size of your holding area. This is also a preferred method of cooling while retaining your product’s natural moisture.

As with other varieties, certain drawbacks do exist for slush ice. For example, the overall liquidity level must be monitored constantly in order to ensure that too much ice does not melt, resulting in temperatures too high for safe food storage. SEMCO/SEMCOLD LLC has also found that micronutrients and pigment can be sapped from fish stored in water, possibly necessitating use of a dry cooling method instead.

Overall Comparison

In the end, each type of ice offers many similar benefits and drawbacks. In order to protect your product and profitability, you must be sure to select the type that’s best suited to your environment and application:

• For the greatest overall efficiency in terms of space usage and melting speed, block ice makes a good choice. Keep in mind the additional labor and/or equipment necessary to produce crushed ice.
• Fast cooling, ample moisture retention and ease of use are some of the primary benefits of flake ice. However, be aware that this type does melt more quickly and typically requires larger storage spaces.
• Choose slush ice when strong moisture retention is desired or when you must ensure thorough contact with all food products being stored or transported. Bear in mind that liquidity must be steadily monitored and fish pigment or micronutrients may be drained to some extent.

SEMCO/SEMCOLD LLC is an industry leader in industrial and commercial cooling systems, providing the technology to preserve a variety of perishable commodities safely and effectively. We provide everything from ice bins and scales to crushers, blowers and hydro coolers, serving companies working throughout each stage of the supply chain. Our systems can be built and installed to meet your custom specifications, making it possible to address virtually any needs in the world of commercial ice storage and transportation.

Providing fresh, tasty, and good-looking produce to consumers is an intensive process that doesn’t end at the moment of harvest. It’s important to take care of produce after it has been gathered but before it is shipped or purchased, ensuring the highest quality product and best competitive edge in today’s market.

Proper cooling is essential for any produce operation, but the type of cooling that you pick will depend on what type of food you are trying to preserve. There are many different types of cooling, and many different choices when it comes to keeping your fruits and vegetables fresh. In today’s article let’s take a look at the popular forced-air cooling method and the type of produce that is best suited for this method.

The Importance of Cooling Produce

First of all, it’s important to know why good cooling matters. As soon as fruits or vegetables are removed from the plant, they begin to lose freshness, and the heat that they have gathered while growing in the field or orchard can cause this degradation to accelerate. Proper cooling is absolutely essential to slow these natural processes as much as possible so that produce is still in great condition when it is delivered to the consumer. A cooling system can suppress respiratory activity in the cells of the plant, which causes produce to soften and become mushy; it also prevents wilting and water loss. Cooling systems can reduce the production of ethylene in fruits and vegetables, a chemical which causes produce to become overripe. Finally, cooler temperatures prevent the growth of microorganisms that produce decay, such as bacteria and mold.

Proper Cooling and Storage Increase Produce Value

SEMCO/SEMCOLD LLC knows that good cooling does more than just keep quality high. By increasing the amount of time that food can be stored, it allows growers to market their products days, weeks, or even months after the harvest has passed, eliminating the need to sell directly after harvest. This is beneficial for high-volume growers as well as producers that need a great degree of flexibility.

Forced Air Cooling

There are a number of cooling methods available to growers, including room cooling (where the produce is left in a refrigerated room) and hydrocooling (where the produce is cooled by ice and cold water), to name just a couple. However, this article will focus on forced-air cooling.

Forced-air cooling requires a refrigeration room, much like room cooling does—but unlike room cooling, fans are used to draw cold air through the produce, expediting the process. Forced-air cooling can be 75% to 90% more efficient than simple room cooling, allowing produce to be cooled much more rapidly and with less energy.

However, forced-air cooling can also lead to moisture evaporation, since moving air can carry water away from the produce. For this reason fans are typically turned off once the desired temperature is reached, ensuring that the fruits and vegetables do not dry out. Likewise, it is important to monitor and regulate humidity levels within the cooler.

Important Considerations for Forced-Air Cooling

When trying to decide whether to use forced-air cooling, the type of produce should be taken into account. Different foods have different storage requirements. For example, broccoli should be kept at near-freezing temperatures while in storage, but tomatoes cannot be kept in temperatures lower than 40 degrees. Forced-air cooling can be adjusted to accommodate a wide range of temperatures, but for food that needs to be kept somewhat warmer, room cooling may be sufficient. Forced-air cooling is generally the best choice for many foods that need to be kept cold but might be damaged when wet, preventing the use of hydrocooling.

Additionally, forced-air cooling works best with certain types of packaging. If the produce is on trays or in shallow boxes, so that air can circulate around it, then forced air cooling is a great choice. However, it loses its effectiveness if the fruits and vegetables are in sealed bins or large bags with limited airflow.

Best Produce for Forced-Air Cooling

There are many fruits and vegetables that respond well to forced air cooling. These include the following:

• Apples
• Pears
• Berries (especially blackberries, blueberries, raspberries, and strawberries)
• Cherries
• Grapes
• Nectarines
• Peaches
• Plums
• Cantaloupe and other small melons
• Broccoli
• Eggplant
• Squash
• Tomatoes
• Peppers
• Cabbage
• Cucumbers
• Pea pods
• Potatoes

Foods that cannot be effectively cooled by forced-air cooling include celery, corn, bananas, citrus fruits, lettuce, mushrooms, onions, and avocados to name just a few. For more information about cooling methods for specific types of produce make sure to visit our archives and search the crop you want more information about.

Forced-air cooling is an efficient and economical way to ensure long-term storage and high quality of fruits and vegetables. SEMCO/SEMCOLD LLC is a proud manufacturer of forced-air systems and similar cooling solutions. All of our systems are fully customizable and designed to best meet customer specs.