Cooling and Storing Methods for Field Corn After Harvest

field corn produce crops

When most people think of corn, their mind races to sweet corn. While field corn is not typically eaten straight off the cob, it still has a myriad of uses. It is an important ingredient in whiskey, ethanol and industrial products, such as ceramics, penicillin, crayons, shoe polish, batteries, and even cardboard. Farmers often feed livestock field corn as well. Field corn has to be properly handled after harvest so it can live up to its potential. Learn more about field corn, general cooling and storage information, and how you should cool and store field corn.

General Facts

Corn can be traced all the way back to Central American cultures around 3400 BC. Today, corn is a diet staple because of its high protein and carbohydrate content. While corn is native to North America, today it is produced on every continent besides Antarctica.

Sweet corn is a huge part of a lot of people’s diets, but field corn is not as sweet as is typically used in manufacturing other products. In fact, corn is one of the leading sources of sweetener. So much so that it is used to make bread, corn starch, sodas, candy, chewing gum and so much more.

Unlike sweet corn, field corn is not harvested until the kernels are dry. Field corn is higher in starch, yet lower in sugar than sweet corn.

General Information about Cooling and Storing

For many different types of produce, it is important that they get cooled right away and stay at the proper humidity level. Because field corn is not consumed right away, it has to undergo some different cooling and storing.

  • Sorting – When you sort your field corn kernels, you want to try to remove broken kernels from the rest because they can cause issues during storage. Also, broken kernels are not the choice product for many of the end manufacturing uses because they are more susceptible to moisture, insect damage and producing smaller grits. SEMCO/SEMCOLD LLC offers rotary screens, gravity screens and perforated auger housing sections to separate the fines and broken pieces from the good pieces.
  • Temperature – Keeping field corn at the right temperature will reduce the likelihood of stress-cracking. Using natural and low temperature in-bin will result in 5% or less of your kernels being damaged. Corn being used for animal feed shouldn’t exceed 130F, wet milling shouldn’t exceed 100-130F, dry milling shouldn’t exceed 100-120F and snack foods shouldn’t exceed 100F during the drying process. Corn should be cooled to 35F, but never frozen, to get it ready for storage.
  • Drying – Letting the kernels steep in a bin without airflow will help them cool and reduce stress-cracks.
  • Shelf Life – If stored and dried properly, field corn can have a shelf life of up to 25 years.

Effective Cooling Methods

There are a few different pieces of equipment that you can use to cool your field corn. SEMCO/SEMCOLD LLC can help you pick out the product that is right for you:

  • Room Cooling – Because you don’t want field corn to get too cold, using room cooling may be sufficient.
  • Forced-Air Cooling – Again, without getting it too cold, forced-air cooling may be the right cooling method for field corn.

No matter which method you decide to use for your field corn cooling and storage, you have to make sure to get the best equipment. Because this type of corn is getting ready to be put to uses besides being directly consumed, it has to undergo different kinds of prolonged storing and cooling. Work with SEMCO/SEMCOLD LLC to get the customized equipment that will make your after harvest handling of field corn much simpler.

 

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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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Strategies for the Post-Harvest cooling of Gooseberries

Native to Europe, Africa and Asia, the gooseberry is grown on small bushes commercially and domestically. Sparingly, the crop can be found in North American thanks to naturalization efforts. The plant’s fruit is generally a bit hairy, though some varieties are grown to be hairless. The bush grows to about five feet high and wide with sharp spines. The berries are generally green, but they also come in yellow, white, red, black and purple.

Gooseberries as an American Crop

Perhaps the main difference between wild and cultivated gooseberries is simply the size. Wild gooseberries are considerably smaller, but very similar in flavor. The small fruit rose to popularity in Europe during the 19th century. Some crops begin with cuttings instead of traditional seed growth, which produces fruit bearing plants in a few years. Seed growth allows produces fruit giving bushes very quickly. During cultivation, farmers must take care to monitor nitrogen levels, as excess will weaken the bush.

Industry Cooling Methods

Fruit cooling methods will vary throughout the industry, but generally, commercial enterprises will use:

  • Room cooling – Fruit is housed in an insulated and refrigerated room while slowly cooled.
  • Vacuum cooling – In a vacuumed room, produce’s moisture is evaporated resulting in heat loss.
  • Hydro cooling – The harvest is submerged or run through chilled water.
  • Forced-Air Cooling– Stored in a designated space, the fruit is placed under fans used to circulate cool air.
  • Top or liquid Icing – Products are submerged in crushed ice or a water-ice slurry.

Ideal Storage Environment for Gooseberries

As with any fruit, gooseberries have an ideal storage temperature an environment, which ensures maximum freshness and shelf life. Gooseberries perform best when stored at 31 to 32 degrees Fahrenheit and 95 percent relative humidity. Failure to observe these guidelines could result in chilling damage or decreased product quality. However with proper storage techniques, gooseberries can be expected to have a shelf life ranging from 10 to 21 days.

Ethylene and Storage

Ethylene is a natural hormone produced as certain fruits ripen, which causes ethylene sensitive fruits to ripen too quickly. For this reason, ethylene-producing fruits cannot be stored with ethylene sensitive products. Otherwise, sensitive products may have excessive bitterness, discoloration, russet spotting and accelerated softening. Luckily, there is no evidence to suggest gooseberries are sensitive to ethylene production. This makes them eligible to be stored with bananas, avocados, kiwi and prunes.

Sanitation of Gooseberries

Refrigeration naturally removes moisture from fruit and other products. However, produce must maintain its moisture to retain its overall quality. During storage, water is introduced in the form of sprays, reservoirs and wet floors. With these solutions comes an increased risk for disease and bacteria, leading to the use of chlorine washes for many fruits and other produce. Ozonation is another option, which uses naturally occurring ozone molecules to disinfect. Alternatively, hydrogen peroxide is utilized in small doses.

SEMCO/SEMCOLD LLC is thoroughly in tune with the demands of gooseberry farmers and transporters. That’s why we offer industry-leading cooling systems to our clients. Using our expertise and experience, we will guide you through system customization to ensure your needs are met.

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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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10 Surprising Facts about Fish Cooling

It is crucial that any industrial or commercial fishing crew fully understand the ins and outs of properly cooling and storing fish. There are often complicating factors such as fish size, ice type, environmental conditions, and other aspects that may make fish cooling more challenging. What follows are 10 surprising facts about cooling fish.

1. The Difficulties of Small Fish

Small fish, as compared to medium or large sized fish, have an abundance of surface area and small weight. These factors lead to a propensity for spoiling because the meat lacks natural insulation, unlike larger, thicker fish. Conversely, these small swimmers cool very quickly and evenly, which is convenient for fishermen.

2. Pros and Cons of Cooling Large Fish

Large fish require a little extra consideration before cooling. Unlike smaller species, these large swimmers have denser bodies and extra layers of fat between their meet and skin. As a result, these fish have slower cooling times. However, the surface area to meat ratio is much smaller, giving it an advantage in the preservation game.

3. Medium Sized Fish Are Just Right

Medium sized specimens have the advantages of both large and small fish, making them almost ideal for transport. Like their larger counterparts, these fish hold temperatures easily and are naturally protected against spoilage. As with smaller species, medium swimmers cool evenly and fairly rapidly.

4. Planning Factors for fish cooling

Before embarking on a fishing expedition, fisherman must account for:

  • Estimated size of catch
  • External conditions
  • Size of fish
  • Type of ice needed
  • Trip length

Climate conditions in particular are important to consider as this affects the starting temperature of the fish.

5. Perfect Time, Perfect Temperature

During an immersion process, shrimp are frozen to preserve freshness and ease the transportation route. To prevent any damage, the crustacean is frozen for no more than 10 to 15 minutes and afterwards, should be kept at -30 degrees Celsius. For increased water retention, some shrimp companies will freeze the product within an ice block.

6. Methods for Rapid Cooling Large Fish

Cooling large fish comes with a unique set of challenges, which means there are just two commonly used methods for rapid cooling big catches. Large commercial vessels and smaller fishing enterprises use chilled seawater and flake ice to decrease temperatures within the safe preservation time window.

7. Adjusting for Thermal Loss with fish cooling

A properly planned fishing expedition will account for both ice needed cool the fish and melting due to thermal loss. In the freezers and cooling areas, all the ice’s cooling potential cannot be transmitted into the cargo. Instead, some simply melts in accordance with external temperatures. As this happens, fishermen must replace what is lost to maintain the transport temperature.

8. New Live Transport Methods

Transporting live shrimp isn’t incredibly common, but it is growing in popularity because of high profit yields. However, live transport typically requires heavy and expensive water tanks, severely increasing overhead costs. New studies indicate live shrimp can be cooled to 15 degrees Celsius, transported without water and then re-acclimated upon arrival.

9. Ice Cooling

Cooling with ice in addition to using chilled seawater are highly popular cooling methods in commercial enterprises. Ice is extremely efficient because it is both versatile and cost effective. Generally, it’s considered convenient and also increases the cargo’s moisture retention. For maximum effectiveness, the ice should be crushed to better surround the fish.

10. Using Chilled Seawater for fish cooling

Like ice, chilled seawater is high convenient. It’s readily available during fishing expeditions, making it especially cost effective. Additionally, it thoroughly surrounds the fish and completely permeates the specimen for cooling.

SEMCO/SEMCOLD LLC knows how important cooling is to fishing enterprises and we are dedicated to offering highly effective storage and cooling systems. We customize our systems to your needs so you can meet your capacity demands as well as any other important or unique specifications.

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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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Cooling and Storing Currants Post-Harvest

Currants are a diverse fruit that are grown all around the world and utilized for different purposes. They are considered a healthy fruit, seeing as they are packed full of vitamin C, antioxidants and rich nutrients. They can be used in a number of different dishes, altered into various forms and utilized for decoration. With so many options it is clear to see why they are a favorite amongst fruit. To ensure that you get the most out of this berry, check out some of its facts as well as the best ways to preserve it.

Facts about Currants

Though it has spread across the world, currants are native to northern Europe and Asia. It is still widely grown in specific areas, including England, Scotland, Ireland, France, Germany, Norway, Spain, Portugal and Poland. The berries can be easily identified by their unique display. They grow amongst yellowish-green, five-lobed leaves that are spirally on the stems. Though they have been planted many places, some currants have escaped into the wild. In previous years, this contributed to the spread of certain plant diseases. Thankfully, the diseases have diminished, however the berries do still grow in wild, tropical environments today.

Currants can be utilized in various dishes and in a number of different forms. The red currant is sometimes eaten by itself as a snack, while the tarter black currant is usually utilized in jams, jellies and syrups. Another popular version, the white currant, is also utilized in different jams and syrups, as well as pressed to make wine. The vibrant colors and sweet-tart flavors make this fruit a regular go-to in many European and Asian dishes.

General Information about Cooling and Storing Currants

Currants are usually harvested in large numbers, whether by machine or by hand, and are a common commercial fruit. As such, they are usually not utilized directly and must be preserved for shipping and selling. To accomplish this, there are certain cooling measures that need to be adhered to. Along with understanding those methods, there are certain aspects of the cooling and storing process that you should be aware of.

Precooling – Currants do not have a long shelf life at all once harvested. These berries are sensitive to ethylene, so they begin to perish quickly after they are picked. To slow down this process, it is imperative that proper cooling methods set in place as soon as possible after the berries have been harvested.

Temperature – The optimal temperature for storing the berries is at 34⁰F. This temperature should be reached within two hours of harvesting.

Relative humidity – Currants require quite a bit of humidity. In fact, it is suggested that they maintain a relative humidity of 90-95%.

Shelf life – Without refrigeration, currants do not have a long shelf life at all. However, when properly cooled and refrigerated, they can last one to two weeks. If frozen, they may last ten to twelve months.

Methods of Cooling Currants

Considering how sensitive currants are, it is critical that the proper cooling process be followed. Otherwise, the fruit can begin to deteriorate quickly. There are a couple of cooling options to utilize for currants.

Forced-air cooling – This type of cooling involves placing the fruit in an insulated room with refrigerators in it. Different factors, including the size of the room, number of berries being cooled and the size of the refrigerators, determine the number of refrigerators needed. To help the air to circulate properly, fans must be inserted around the room. This helps to ensure an expedient cooling process, which is especially important for large quantities.

Room Cooling – These cooling rooms are similar to forced-air cooling, except they do not have the additional application of the fans. This results in a slower cooling process, therefore these rooms are often considered a good option for keeping the currants cool after they have undergone an initial cooling process. Also, with the lack of the additional air circulating apparatus, it is important that the refrigerators be strategically placed around the room for optimum cooling.

Properly cooling and storing currants after harvest is crucial for maximizing their value, maintaining quality and freshness, and delivering great tasting product to end consumers. SEMCO/SEMCOLD LLC designs fully customizable cooling and storage systems that are ideal for use with currants and other 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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The Pros and Cons of Different Types of Insulation on Fishing Vessels

Fishing vessels must keep their holds chilled in order to safely store caught stock. In addition to ice and refrigeration equipment, the hold’s insulation is key for maintaining the proper temperatures and reducing energy costs. There are multiple types of insulation available, each with benefits and disadvantages. Understanding the properties of these materials, and taking them into consideration along with factors such as the size of the craft and the structure of the hold, will allow industrial fishermen to choose the optimal insulation for their fishing vessels.

Polyurethane Foam

Polyurethane foam is one of the top options for insulating materials. A man-made polymer, the foam is filled with various inert gases to slow heat conduction. It’s lightweight and moisture-resistant, and has multiple methods of installation, allowing for flexible construction. Boards or slabs of pre-made foam can be cut and placed along walls. Polyurethane can also be mixed as a liquid and poured into place or injected into cavities to form a solid mass, or else sprayed in layers, adhering to most woods and metals as well as itself, a useful property for insulating ship holds.

One main disadvantage of polyurethane is its water permeability compared to some other materials. While moisture won’t damage it, the foam becomes heavy and its insulating properties are reduced when waterlogged. Fiberglass-reinforced plastic linings are used to block moisture, but are more expensive. Polyurethane also can burn when exposed to fire, and though it’s usually treated with flame retardants it can produce toxic chemicals when burning. It’s also pricier than other insulation options, and not available in all markets.

Polystyrene Sheets

Another artificial polymer, extruded polystyrene is better known as Styrofoam. When molded into sheets of various sizes and widths, it can provide significant insulation that is not as permeable to water as polyurethane. However, like polyurethane it is flammable. Polystyrene also starts to break down in direct sunlight, and can react with certain solvents, making it impractical for any hold that has a fiberglass lining directly applied over the insulation.

Cork Board

Made of natural cork wood, cork boards were once among the most popular insulating materials on the market. Nowadays, however, a shortage of cork trees means the board is expensive compared to other options, and generally has limited applications. While it’s more burn-resistant than most woods, it can’t be used in temperatures over 65 degrees Celsius, and its high rate of absorbing water vapor makes it impractical for widespread use on ships and boats.

Fiberglass

Matting composed of fiberglass is resistant both to fire and heat as well as chemicals, and is a good thermal insulator. It’s still water-permeable, however, losing effectiveness when damp, and offers little in the way of structural support to a hold. Though it’s generally inexpensive and comes in a variety of thicknesses for ease of installation, if it’s incorrectly arranged it can settle in place, leaving gaps in the insulation.

Wood Shavings, Sawdust and Straw

Organic materials such as straw, wood shavings and sawdust have a long history of being used as insulators. Whether packed or poured as loose fill into spaces or used to block gaps, the relatively light densities of the materials and the air trapped between them forms a useful thermal barrier, if not as effective at blocking heat by volume as man-made materials such as polyurethane and polystyrene. Straw and sawdust are also extremely cheap and easy to come by almost anywhere.

However, they have several major drawbacks. Wood particles and straw are flammable when dry. They also are likely to shift and pack down when subjected to engine vibration, leaving inefficient spaces where the cold can be lost. These materials are also very prone to absorbing water and moisture. Not only does dampness increase their weight and lower their insulation efficiency, but they can start to rot and are more likely to develop mold and mildew than artificial materials. Insects and other pests may also make nests in sawdust or straw.

Sealed Air Space

Since the insulating properties of most insulation actually is provided by the air or other inert gases trapped in the foam or fibers, it’s no surprise that plain air can also act as an insulator. Gases conduct heat less than liquids or solids, since the molecules which transfer thermal energy are more dispersed in the gaseous state. Air is as lightweight as it’s possible to be, and of course free. However, to effectively employ air as an insulator, it must be held in completely sealed compartments, or else circulating drafts of heat can counter-productively raise the hold’s temperature, rather than keeping it low. Air also provides no structural support and requires substantial empty volume, so may not be a practical choice for some vessels.

Whatever type of insulation is installed in the hold, SEMCO/SEMCOLD LLC’s industrial cooling systems can provide the right level of refrigeration. Every system is rigorously designed and customizable to the exact specs for each client, ensuring that fish are cooled efficiently and effectively chilled.

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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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