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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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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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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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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Information about Cooling and Storing Blackberries Post-Harvest

The blackberry is a fruit that is popular around the world. It’s known for its high nutritional content. Blackberries have higher antioxidants than most other fruit, which you can tell by its deep purple-black color. They lower the risk of the flu, cancer, and other diseases. Women can even eat blackberries during labor to naturally reduce the pain. The fruit isn’t the only part of the plant that can be consumed. The leaves can be turned into an herbal tea. The tea is also good for treating inflammation in your gums, sore throats, and it works as mouth wash.

Blackberries are self-fertile and grow easily in shallow soil. They require 3 to 8 feet of space between bushes, depending on breed and should be planted in early spring. Blackberries grow best in full sun in fertile soil that has good drainage. Healthy blackberry plants will produce harvestable fruit for about 15 to 20 years.

General Information about Cooling and Storing Blackberries

Blackberries are more expensive to produce than many other crops. This is because the sensitive berry is easily damaged in stormy weather. Rain, hail, and strong winds can break the berry, making it mushy and inedible. Once you have harvested your blackberries, you need to make sure that you handle, cool, and store them properly so you don’t lose any more crop than you have to. Here is some important information regarding cooling and storing your blackberries so they are perfect for consumption.

Respiration – Blackberries respire, just as many other fruits and vegetables do, so they consume oxygen and release carbon dioxide. You need to make sure that you store blackberries in well-ventilated crates or containers. Without proper ventilation, the carbon dioxide will build up around the blackberries and cause them to spoil. Respiration is also why cooling is so important. The colder your crop is, the slower they respire, allowing them to last much longer.

Temperature – Blackberries need to be stored at an adequate temperature. If they are too warm or too cold after harvesting, they will soften and become rotten. Blackberries should be stored between 31-32 degree at all times.

Relative Humidity – The proper humidity for storing blackberries is about 90-95%. Without the right amount of humidity, they lose moisture. The loss of moisture will turn your plump, juicy blackberries into small, shriveled, black rocks.

Shelf Life – Aside from raspberries, blackberries have the shortest shelf life of all fruit. They can be stored for 2-3 days before they begin to spoil. However, there are some things you can do to increase the shelf life by a couple days. Of course, cooling the blackberries quickly is important for increasing the shelf life. The other sanitizing the fruit.

Methods of Sanitizing Blackberries

Large companies have their own ways of cleaning and sanitizing their crop. If you have a home-based farm, you could be lacking the specialized equipment to do this. Having your own farmer’s market doesn’t mean that you can’t sanitize your blackberries effectively. A natural vinegar wash will kill spores on your blackberries so they can last as long as possible. To do this, you need 1 part vinegar and 3 parts water. Soak your blackberries in the solution for about 10 minutes, and then rinse with water.

Methods of Cooling Blackberries

Room Cooling – Room cooling is one method to cooling blackberries and many other crops. To cool your blackberries with this method, you will put them in space that is lined with cooling units. The unit will be set to cool the blackberries to their proper temperature. This should be done before putting the blackberries in a refrigeration unit

Forced-Air Cooling – If you don’t feel like room cooling is cooling your blackberries quickly enough, you can use the forced-air cooling method. Forced-air cooling works well for blackberries because of how low their required storing temperatures are. If you have a large harvest, forced air cooling tends to work better because it circulates the air between the bunched blackberries. The faster your blackberries are cooled, the slower their respiration rate becomes, and they will take longer to rot.

SEMCO/SEMCOLD LLC understands that our clients work hard to grow healthy, delicious blackberries. It is thus imperative that these fantastic berries be properly cooled and stored with great cooling systems. SEMCO/SEMCOLD LLC delivers industry-leading cooling and storage systems that can be fully customized to meet each client’s unique needs and circumstances. Please contact us for more information.

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Elderberries Post-Harvest Cooling Information

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

Methods to Consider for Cooling Elderberries after Harvest

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

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

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

Methods to Avoid for Cooling Elderberries after Harvest

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

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

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

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

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

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

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Methods for Cooling Potatoes after Harvest

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

Facts about Potatoes

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

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

General Information about Cooling and Storing Potatoes

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

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

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

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

Proper Cooling Systems for Potatoes

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

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

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

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

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How Ice and Refrigeration Services Make Fresh Produce Possible

Maintaining fresh produce at a constant temperature is the key to ensuring it remains at the highest quality possible up to the moment it reaches consumers. When fruits and vegetables are harvested, creating optimum cooling conditions in a timely manner is of the utmost importance.

SEMCO/SEMCOLD LLC creates cooling and storage solutions that are tailored to each customer’s need, so produce that requires quick cooling and high humidity won’t be left in uncertain conditions. The three most important factors in maintaining produce quality are temperature, humidity and shelf life.

A fruit that requires high humidity but near-freezing temperatures for storage will have little chance for bacteria growth, but only if it is rapidly cooled directly after harvest. One of the most important factors in avoiding fruit and vegetable spoilage is reducing the amount of time between its harvest and initial cooling. Many fruits and vegetables bruise and ripen quickly without adequate and immediate cooling. As you consider your cooling needs, take a few moments to review how various cooling methods work and their role in regulating temperature and humidity.

Precooling Produce

Removing field heat from fruits and vegetables is known simply as precooling. It is an umbrella term for the numerous methods listed below for best preserving the current state of produce and avoiding ruin. Many times, a combination of methods are used to most effectively lower the temperature of produce just after harvesting and to then regulate the temperature in the near future.

Hydrocooling Produce

Fruit that must be picked in the afternoon sun can spoil in temperatures that often soar above 80 degrees Fahrenheit. When workers need to remove field heat quickly, one of the most effective methods for immediate results is hydrocooling. Just as you would assume, this term means the fruit or vegetables are submerged in water that hovers just above freezing. This is an extremely effective method for quickly removing field heat, but it is not a cost effective, efficient method for complete cooling and is instead a type of pre-cooling that is typically used in conjunction with other cooling methods.

Room Cooling Produce

In this cooling method, warm produce from the field is placed in a refrigerated room for cooling that lasts, at a minimum, for 24 hours. They can extend to much longer times if correct airflow allowances are not incorporated around boxes or if the produce is incorrectly packaged. Room cooling requires larger refrigeration units than rooms where previously cooled fruits and vegetables are stored.

Controlled Atmosphere Produce

Controlled atmosphere is a cooling and storage method that carefully controls not only temperature and humidity levels but also the levels of different gases in the atmosphere. This method is not preferred for most produce and is only used for citrus and apples in controlled atmospheric storage. CA storage requires that you carefully control a number of factors: oxygen, carbon dioxide, humidity and temperature.

Apples ripen when they take in oxygen and the starches in their flesh turn to sugar, leading them to give off carbon dioxide. When access to oxygen is reduced, the process of ripening slows. The quality of fruit in room cooling is acceptable, but does not always provide the optimal quality seen when rapid cooling is used.

Forced-Air Cooling Produce

Ventilating air through a cooler or refrigerated room is an active way to ensure produce stabilizes in temperature, and works more quickly than the results achieved with a method such as room cooling. In this method, produce is placed around large fans that pull cool air through it.

Vacuum- and Water Spray Vacuum Cooling Produce

These methods are generally used just for crops such as leafy vegetables. They release water vapor quickly, making it possible to cool them in a short time. For these products, even when they’re wrapped in a plastic film, cooling can be completed in about 20 to 30 minutes.

Packaged Icing Produce

This is a less common method in which crushed or flaked ice is used to cool a commodity and then maintain its temperature. The ice maintains high humidity for produce and results in reduced moisture loss. One of the disadvantages of packaged icing is that meltwater can damage nearby produce during mixed shipments. It continues as a traditional form of cooling and is still often used for broccoli.

Packaged ice is one of the numerous products offered by SEMCO/SEMCOLD LLC to meet each customer’s needs with the most appropriate solution. Not every individual farmer needs a large cooling system. If you need to cool a specific crop that is small in quantity, ask if the same results can be achieved with a simpler, more cost-effective method.

Transport Cooling Produce

In some areas, no cooling infrastructure is available to rapidly cool products from the field, such as bananas. For these products, farmers use refrigerated ships and containers that lower temperatures during shipping. You should note that inadequate airflow is found in highway trailers and they should not be used to cool produce. No matter which cooling method you choose, take a moment to contact SEMCO/SEMCOLD LLC about the customized system that works best for moving your produce from farm to table at the highest quality.

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Avoid These 5 Fish Cooling Mistakes

Fish and other seafood is highly perishable. If not stored properly immediately after catching fish, it could pose dangers to anyone who consumes it. There are some indicators that you can look for that will tell you if a fish isn’t fresh and hasn’t been cooled properly while stored. A fresh fish will have slightly bulging, clear eyes. If the eyes are sunken in and glossed over, it’s a good indicator that is has begun to spoil. If you are buying whole fish, the skin should be moist and shiny with pink gills. If the skin is dry or developing a slimy, dull, and/or developing a shiny film, it may not be safe for consumption. The smell of the fish will also tell you if the fish is fresh and has been stored properly. Fish have a mild smell, if the smell is strong, you shouldn’t eat it.

Dangers of an Industrial Fishing Company Inadequately Cooling Fish

If industrial and commercial fishing companies aren’t adequately cooling their fish, then they are selling spoiled fish in mass quantities. Not identifying that the fish is spoiled and consuming it will lead to many dangerous health effects. If fish isn’t cooled immediately after catching it, bacteria will begin to grow. The higher the temperature rises on the fish, the faster the bacteria will grow. Salmonella is a bacteria that grows on raw fish. If you are using or fish for sushi or undercooking it, then you are relying on how quickly it was cooled for your health. Being subjected to salmonella will give you food poisoning symptoms such as fever, diarrhea, vomiting and chills within 24 hours of consumption.

Top 5 Fish Cooling Mistakes an Industrial Fishing Company Might Make

  1. Not Planning the Voyage Properly – Planning is important when it comes to how you will handle the fish. If you are out on the water for longer than you have planned to be you could run out of space and ice for the fish, leaving it out to spoil.
  2. Not bringing Enough Ice – Not bringing enough ice is another problem that can lead to spoiled fish. You need to plan on not only cooling all the fish that you will catch, but to replace ice that will melt while you’re out on the water too.
  3. Using the Wrong Type of Ice – Bringing any type of ice out onto the water isn’t good enough. You need to make sure you bring the right type of ice. Bringing large chunks will take up too much space in the coolers and not leave enough space for the fish. Bringing ice that is crushed into pieces that are too small will cause them to melt too quickly. You need medium-sized ice chunks that will last without bulking up the cooler and taking too much space.
  4. Not Having Adequate Insulation in the Cargo Storage Area – Insulation in the storage area is key to keeping the fish fresh. The ice will melt too quickly if the storage isn’t properly insulated. Even if the ice begins to melt, the storage area will stay colder longer with proper insulation.
  5. Failing to Get the Fish Cooled and Covered Quickly Enough – Fish need to be covered and cooled immediately after coming out of the water. It might seem easier to wait until you have a lot of fish, but every minute that they aren’t cooling, they’re growing bacteria.

Avoiding these top 5 fish cooling mistakes is an important first step for helping industrial fishermen prevent spoilage. SEMCO/SEMCOLD LLC customizes cooling and storage systems ideal for use with best practices of fish cooling. We can also advise clients about their fish cooling and storage options to ensure that they get the absolute best system for their needs.

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