Post-harvest Cooling of Asparagus

Asparagus have been used for food and medicine for thousands of years in a variety of cultures. Ancient Egyptians, Greeks and Romans all utilized the vegetable. While asparagus is in season during the spring, the Greeks and Romans dried and even froze the vegetable for use in major festivals. The oldest existing recipe book contains an asparagus recipe. Today, the vegetable remains a staple in cultures around the world and is a central feature on spring menus in an array of restaurants. Like other fresh foods, asparagus must be properly cooled and stored to maintain quality after harvest.

General Facts About Asparagus

Officially known as asparagus officinalis, asparagus was originally classified as part of the lily family of vegetables and plants along with garlic and onions. However, the family was later split, and onion varieties have been classified as Amaryllidaceae while asparagus are now Asparagaceae.

The plant is native to Northern Africa, Western Asia and most of Europe and is an herbaceous perennial plant. Only young shoots are used for food because once they begin flowering they become too woody for consumption. Varieties grown in northwestern Europe are most prominently white, and are extraordinarily popular in the region. They are tenderer and less bitter than the more widely produced green stalks. The thickness of the stem indicates the age of the plant. The plant consists of about 93% water and is extremely low in calories and sodium, making asparagus a healthy dietary choice.

General Information About Cooling and Storing Asparagus

Asparagus can require up to three growing seasons before they are ready to harvest. Once spears begin to show, they can be harvested for 2-3 weeks. Asparagus spears continue to age after harvesting. Therefore, it is important to harvest them when they are young. Because of the restrictive harvest requirements, it is vital to properly store the asparagus. There are several things to consider when storing the vegetable.

Pre-cooling – Pre-cooling is important in the storage of most vegetables because you want to remove the ambient heat as soon as possible for lengthened storage time. Asparagus’s high respiration rate requires that it be cooled to its lowest temperature as quickly as possible. Therefore, asparagus should be precooled either with hydrocooling or package icing for optimal results.

Temperature – The plant should be stored at a range of about 32°F – 35°F. Asparagus should not be stored at a temperature lower than 32°F because doing so can result in chilling injury, substantially changing the flavor of the vegetable.

Relative Humidity – Because of their substantial water make up, asparagus can easily become dried out during the refrigeration process if care is not taken. Therefore, it is important to maintain a substantially high relative humidity of 95% – 100%. This relativity can be accomplished through a variety of moisturizing techniques. However, asparagus can be susceptible to microbial infection, so there must be a delicate moisture balance during refrigeration.

Shelf Life – Asparagus have a medium-range storage life compared to other produce and can be stored for about 14 – 21 days under ideal conditions.

Ethylene Sensitivity – Due to its ethylene sensitivity one rotting, bad, or aging asparagus can greatly affect the life span of the other vegetables stored with it. This makes it important to carefully sort asparagus and to keep them separate from other ethylene-producing fruits and vegetables.

Methods for Cooling Asparagus

Hydro-cooling – This technique immerses harvested asparagus spears in cold water, quickly and efficiently reducing the temperature of the plant. While this technique is the most effective in reducing temperature, it is not the most energy efficient. However, thermal immersion systems can substantially increase efficiency. In addition, it is important to add a form of disinfectant in the water to decrease the potential for the spread of disease throughout the crop.

Ice Packaging – Both top and liquid icing are beneficial for quickly and efficiently cooling densely packaged or palletized harvests. Liquid icing allows asparagus being cooled in their packaging containers through vents and handholds. This technique prevents the need to open and remove plants from the packaging. Top icing also allows the product to remain packaged, as crushed ice is added through the top of the container. Both methods can be completed by hand or by machine. The technique is particularly beneficial for high respiration vegetables like asparagus.

The storage of your harvest is essential in ensuring that your customers receive the best possible products. As an industry expert in storage and cooling systems, SEMCO/SEMCOLD LLC works intimately with its clients to provide the perfect equipment for each producer’s individual needs. We have the necessary experience and resources to design optimal cooling and storage systems for your asparagus or other harvested crops.

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Effectively Cooling Peaches Post-Harvest

Peaches were a coveted and pricey luxury in the 16th and 17th centuries, when Spanish explorers brought them to North America. Although they are more accessible today, they are still a delicious snack and are enjoyed in both desserts and savory dishes, not to mention their prized spot as an iced tea and beverage flavoring. While a growing peach requires a specific cycle of precipitation and increasing temperatures to thrive, they are best preserved using appropriate methods for cooling peaches after harvest.

General Facts About Peaches

Peaches are categorized into one of two main groupings – clingstones or freestones. Clingstone varieties consist of flesh that grips tightly to the pit while freestone peaches tend to cleanly separate. The main difference between these varieties is that cling peaches are better for canning while freestone peaches can be eaten right after picking. Peach trees flower in March and produce a mature harvest in the summer heat, as long as they do not experience a late frost, which tends to kill the blossoms.

There are hundreds of cultivars of peaches bred for less fuzz, more color, or levels of firmness. This has led to varieties that are easier to pack and ship, some with more juice and flavor and others that are easier to wash and eat fresh. Most significantly are the variety called nectarines, which are so popular as to have their own name and their own distinct cultivars as well.

Information About Cooling and Storing Peaches

Peaches are a delicate fruit, and deciding when to harvest can be challenging. A peach should be ripe enough to cultivate flavor and yet not so developed as to soften or bruise during packing and shipping. The art of picking peaches is developed over time and experienced pickers are an asset to an orchard. Often times the same grove will have to be picked over multiple times to ensure each piece of fruit is removed at the peak of freshness. In order to ensure this effort isn’t for naught, it’s important to use appropriate methods for cooling peaches after harvest, and storing them in the meantime. The principal factors are:

Handling – Peaches are prone to bruising. The thin skin and flesh fruit can be easily damaged, so careful packaging is necessary to keep them protected. A damaged peach will release ethylene which causes other peaches to over ripen and can ruin an entire crate of fruit.

Temperature – Like many fruits, peaches will continue to ripen as they are exposed to heat. To counteract that tendency, the fruit should be cooled and stored at 31°F-32°F. Cooling peaches will only stave this off for so long before rot or internal breakdown occurs. A peach with a chilling injury will fail to ripen when the temperature is increased causing dry flesh and discoloration.

Relative Humidity – Peaches are mostly water, and should be exposed to high humidity in order to thrive in storage. Levels of 90-95% are necessary to ensure peach moisture.

Shelf Life – Peaches have a relatively short shelf life compared to other fruits. They can be stored for approximately 2-4 weeks, after which they are unlikely to be appetizing or safe to eat.

Methods of Cooling Peaches

Peaches need to be pre-cooled to quickly remove field heat and bring down overall fruit temperature. This should occur within the first 24 hours of harvest to ensure the best quality. Simply refrigerating the fruit will not be an effective method of temperature reduction particularly for fruit that will be shipped and continue to be stored. The following are effective methods of cooling peaches after harvest:

Hydrocooling – The longer that peaches are kept at the high field temperatures after picking, the more quickly they will be damaged and over ripen. Hyrdocooling is a quick and efficient method of cooling fruit that consists of running the fruit under cool water. This reduces heat rapidly while also cleaning the fruit at the same time.

Forced-Air Cooling – Instead of simply setting peaches in a freezer, forced-air cooling adds circulation by using fans to move the cold air rapidly around the fruit. When used alone or in conjunction with hydrocooling, forced-air cooling removes field heat to help ensure a good crop.

Farmers work hard to harvest their peach crops and need a quality product to meet their cooling and storage needs. Using modern methods for cooling peaches after harvest is the key to winding up with the most desired and sellable crop. SEMCO/SEMCOLD LLC offers industrial cooling systems that are designed and manufactured to individual specifications ideal for keeping peaches cool until delivery and consumption.

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Optimal Cooling and Storage Methods for Shrimp and Shellfish

While most of the population immediately thinks of prawn species when they hear the word shrimp, the fishing industry uses the term to distinguish small shellfish (decapod crustaceans) from larger varieties. Shrimp are extraordinarily abundant and can be found on the floors of nearly any body of water including oceans, lakes and rivers. Various species adapt to an array of different environments.

There is substantial evidence that dates shrimping on the northwestern coast of the United States back to 600 AD. Native Americans used shrimp as an essential source of protein while many European settlers left the resource untapped. However, during the gold rush, Chinese immigrants introduced the shrimping practice, establishing a booming industry.

Today, shrimp are an essential part of the food and restaurant industry, and are a daily staple in restaurants and homes throughout the world. They are sold whole, but most frequently broken down for their meat. They are viewed as a healthy addition to almost any diet because they are low in saturated fats and high in omega-fatty acids. As such, there is a substantial demand for fresh shellfish.

As with other seafood, the freshness of shrimp is essential in its safety and marketability. They begin spoiling the moment they are killed. Therefore, there is a great risk of loss when storing and transporting shrimp. The best cooling and storage for shrimp and other small shellfish is an important step in ensuring the success of a catch.

Catching and Storing Shrimp

It is important to be careful even before the shrimp have been pulled on board. While it is important to complete a long enough trawl to collect a substantial number of shrimp, if it is extended too long, significant damage can be done to shrimp resulting in loss and more sorting. After the shrimp have been collected, they must be quickly sorted, cleaned, and appropriately stored to prevent spoiling.

On-board Freezing of Shrimp

Shrimp are most commonly transported frozen. While this is not currently common practice everywhere, it can possess great economic benefits because it may increase the quality of the product while also significantly increasing storage time. They can be frozen by using cold brine immersion, air blast freezing, or plate freezing. Using a sugar and salt solution during freezing can substantially improve glaze and aid in separation when thawing. During immersion, they can be frozen in 10-15 minutes, but longer freezing times will result in substantial damage to the seafood. In contrast, block freezing is completed by freezing the shrimp inside ice. This method helps with moisture retention and is most appropriate for cooked shrimp. Once frozen, they must be stored at -30 degrees C in order to ensure freshness.

On-Board Chilling of Shrimp

During chilling, shrimp are placed in shallow boxes with appropriate amounts of ice. While this method can help retain the color of some varieties, it requires substantial attention and care. The shrimp must be entirely covered by the ice, and the shrimp should be carefully layered with ice. In addition, during this process shrimp can only be stored for a short amount of time. They can stay good in ice for up to 4 days, but for optimal freshness, the shrimp should be landed and processed within 2 days. This is most appropriate for short voyages.

Live Transport of Shrimp

While much less common, live transport is growing in popularity due to its higher sale price along with low processing costs. In addition, there are fewer U.S. regulations on the product because it arrives alive. Traditionally, this method required large water tanks, which were expensive and heavy. However, there are several studies that indicate the possibility of transporting live shrimp without water. During the process, live shrimp are cooled to an appropriate holding temperature. They are then warmed or re-acclimated once they arrive at their destination. It has been found that this process is best completed with wood shavings cooled to a holding temperature of 15 degrees C. While fairly new, this method has substantial potential.

Overall, shrimp can be quickly and easily contaminated and spoiled if they are not handled correctly. Therefore, they need to be quickly and appropriately stored for optimal flavor. While there are a number of options, you need to specifically consider the best cooling and storage for shrimp and small shellfish on your unique vessel. As an expert in the cooling and storage field, SEMCO/SEMCOLD LLC can help you create the perfect cooling and storage system for your transporting needs. A functioning and appropriate system will ensure the quality of each shrimp you catch.

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Cooling and Storage For Industrial Fishermen

Fishermen harvest almost 100 million tons of fish per year. An additional 50 million tons come from commercial fisheries. While the exact number is unknown, it is estimated that up to 2.7 trillion fish are caught and consumed each year. This number accounts for about 16% of the total protein consumption globally. Fish are an important food source because of their central role in the diets of many people and their nutritional content, including essential fatty acids that promote heart and brain health.

The vast majority of the global fish supply comes from industrial fishing, is an enormous industry that employs over 500 million individuals each year. It is done by large corporations and small, family-owned businesses. Commercial fisherman must pursue their catch far into the ocean, often facing adverse conditions and real danger, including on-board injury, vessel disasters and falling overboard. In addition to the physical dangers a commercial fisherman may encounter, they also face great financial risk. They must maintain expensive vessels and equipment but there is no guarantee their investments and efforts will produce a profitable haul.

It is important that each catch is processed efficiently in order to preserve the quality and quantity of fish that can be brought to market. SEMCO/SEMCOLD LLC manufactures cooling and storage products for industrial fisherman that can enable them to maximize their profits by reducing the number of fish that are lost to spoilage and contamination. Our products include ice banks and storage bins, slush cooling systems, hydrocoolers, and fully custom-designed systems and can be used for transporting both live and deceased fish.

Processing Live Fish

Once a catch is hauled in, it goes through several processes on the way to market. Fresh fish deteriorates quickly and must be handled appropriately in order to maintain its value. Many companies choose to keep fish alive until they can be delivered to market.

  • Fish should be stored in clean water. Each catch must be sorted carefully. Healthy fish may be placed in a container of clean water, while dead or diseased fish must be thrown out. It is important to remove unhealthy fish so they do not contaminate the water or the healthy individuals.
  • Fish shouldn’t be fed. This makes them less active, decreasing their metabolic rate and extending the amount of time they can occupy tanks before their respiration and waste products bring the pH to unhealthy levels.
  • The water should be cool. The temperature should be lowered gradually to avoid shocking or stressing the catch. Optimum temperatures depend on the type of fish and time of year. Cooler water decreases the animal’s activity level, increasing the time and distance they can be transported and enabling them to be packed more densely in the water. Careful temperature control can bring fish to a state of near hibernation, greatly reducing the rate of fish that die en route. Low death rates and high density are crucial for a fisherman to reap the greatest profits from the catch that they risked so much for.

Many commercial fisheries utilize holding basins, fish yards or floating cages that are equipped with water filtration and oxygen, circulation and temperature controls to maximize the amount of time that live fish can survive in transport and to increase the number of fish that can be transported in a single container.

Transporting Frozen Fish

While many species of fish are hardy enough to tolerate live transportation, even from one country to another, it is not a viable option for the bulk of the fish harvested worldwide. Captured fish have been preserved with ice for thousands of years to maintain their freshness and quality from the water to the market.

  • Cold temperatures reduce spoilage and disease. Fish should be cooled to about 0°C. This prevents spoilage and reduces the growth of pathogenic microorganisms that can cause illness and disease. Contaminated seafood poses a great health and safety risk, and buyers will turn away a catch that seems questionable. Some fish are gutted and sectioned before they are put on ice while others are frozen whole. In either case it is important that the product be frozen as quickly as possible to prevent disease and decay, and that it remain frozen until it has reached the consumer.
  • Ice keeps fish moist. By submerging fish into a slurry of ice and water the fish will chill more quickly, and the melted ice will keep the skin fresh and hydrated. Dehydration can cause weight loss. As most fish are sold by weight, this decreases the profits a fisherman can collect. This treatment also prevents the growth of pathogenic bacteria.
  • Ice has a large cooling capacity. A small amount of ice can cool a larger amount of fish than most other cooling methods. Insulated containers are important for keeping ice from melting, which can make it less efficient. Ice maintains a constant temperature, ensuring the catch is uniformly chilled.
  • Ice is convenient. It is portable and can be distributed evenly around fish. It is easy to store, transport and use. Various sources of water can be used to generate ice, although the source should be tested to ensure it will not contaminate the product. When utilized correctly it is a cheap and easy way to preserve a catch.

In order to maintain the quality of fish transported to market and maximize the quantity that can be sold, industrial fishermen must have the appropriate equipment to process their catch quickly and to transport live or frozen fish long distances. SEMCO/SEMCOLD LLC manufactures and installs equipment that can enable commercial fishers to handle and deliver their harvest efficiently and economically.

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Methods for Cooling Nectarines Post-Harvest

Nectarines are often thought to be a cross between a peach and a plum; however that is not the case. In fact, a nectarine is a cultivar of a peach that is bred for less fuzz and more firmness. There is a recessive allele in nectarines that causes the smoother skin. Seeds with the dominant allele produce the fuzzier peaches. Both fruits ripen quickly and bruise easily, making it imperative to use the best methods for cooling nectarines after harvest.

General Facts About Nectarines

Nectarines have been domesticated for more than 4.000 years, likely originating in China. They are a good source of vitamins A and C and are often cooked into desserts, jams and conserves. While peaches are closely associated with the eastern coast of the United States, more than 95% of nectarines are grown in California. Nectarines are somewhat tarter than peaches but are typically used in many of the same circumstances in which one might use a peach.

Information About Cooling and Storing Nectarines

Like their brother, the peach, nectarines are a delicate fruit with thin skin and soft flesh. As a result, they bruise easily and are difficult to store. It’s important to pick them at the right time so that they are ripe enough to taste delicious but not so ripe as to break apart during cooling or storage. To ensure every last fruit makes it to the consumer, the following factors must be considered:

Temperature – Nectarines will keep developing as long as the temperature is warm, so cooling immediately is necessary to stave off ripening of the fruit. They should be cooled and stored at around 31°F.

Handling – Nectarines cannot be tossed, dropped or loosely stored. They must be handled delicately to ensure the fruit does not bruise and begin releasing ethylene that might damage other fruit.

Shelf Life – Nectarines have a shelf life of 2-4 weeks, which is somewhat short compared with other fruits. The more efficiently they’re cooled after picking, the more likely they are to last on the longer end of this spectrum. Nectarines can be treated and canned which will significantly increase shelf life and is a great way to store fruit that won’t be eaten in time to remain fresh.

Relative Humidity – The flesh of a nectarine is juicy and requires high humidity of 90% or above to maintain the moisture of the fruit and prevent shriveling.

Methods of Cooling Nectarines

Nectarines cannot be simply refrigerated after harvest, since this will not lower their temperature as quickly as necessary to effectively slow ripening. Field heat must be removed from the fruit in the first 24 hours after picking to obtain the best output from the crop. To rapidly reduce the temperature of the fruit, consider the following effective methods of cooling nectarines after harvest:

Hydrocooling – This method of cooling produce involves submerging it in cold water or under a constant stream of running water. Hydrocooling is fast at reducing temperature and also helps to aid in cleaning the fruit. It’s most effective when used in conjunction with other cooling methods, since fruit should not sit in water for an extended period of time.

Forced-Air Cooling – This cooling technique is especially effective when used directly after hydrocooling. Forced-air cooling places the nectarines in a refrigerated area and adds the effect of moving the cooled air by using fans. This method surrounds the fruit with constantly cool air to quickly reduce temperatures and prepare the nectarines for packing.

SEMCO/SEMCOLD LLC knows how important each harvest is during the growing season and how hard growers work to obtain the perfect fruit. In order to keep that fruit its freshest, it’s wise to consider a custom cooling system built with the right specifications for nectarines. SEMCO/SEMCOLD LLC offers designs created for precise needs to offer the best methods for cooling nectarines after harvest, and storing them until delivery.

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Methods for Cooling Papayas After Harvest

Due to the increase in demand for the tropical papaya fruit, the number of farmers growing this delectable food has increased. With that demand comes the need for knowledge of the best methods for cooling papayas after harvest along with the safest ways to store the fruit. For those working in the field of papaya production, here is an informative guide to harvesting, cooling, and preparing papaya for hungry consumers around the globe.

A Brief History of the Papaya

Originating in Mexico and Central America, the exotic, tropical, and delicious papaya is a fruit with an incredible history. Before it was grown in the United States, India, and parts of Africa, the native peoples of Latin America cultivated this large, orangey-pink fruit. Used for soups or stews and eaten raw, the fruit was a staple in the diets of the native tribes. The seeds were even used to treat parasites, ringworm, and general stomach aches. The flesh of the fruit was eaten to decrease constipation and revitalize health. Today people all around the world still enjoy this fruit and its amazing flavors and benefits to the human body. It’s no wonder that Christopher Columbus dubbed it the “Fruit of Angels.”

When to Pick Papayas

Before a papaya can be cooled and readied for shipment, it has to be picked at the correct time. When papayas are just beginning to grow, their skin is green and hard. As the fruit matures, the skin will transform into a golden yellow color. When about 20% to 33% of the skin has turned yellow, the fruit will be ready to pick. However, if a papaya is left on the tree even after part of the skin has turned yellow, the fruit will become sweeter due to the increase of sugars. This means a more pleasant and rich flavor for the consumer.

Decrease Respiration Rates

One of the most important aspects of post-harvest cooling and storage is keeping the rates of respiration in the papayas quite low. If the respiration rate increases, the fruit will lose flavor, density, and nutritional value. Therefore, papayas must be stored at cool temperatures immediately after harvesting them from the plant. Here are some guidelines for controlled atmosphere temperatures based on the ripeness of the papayas.

  • Ripe, more than ½ of the fruit is yellow: 45° F; 7° C
  • Partially ripe, ½ to ¼ of the fruit is yellow: 50° F; 10° C
  • Immature green, less than ¼ yellow: 55° F; 13° C

A higher controlled atmosphere temperature will result in higher respiration rates. Thus, anyone harvesting papayas should maintain a constant cooling temperature for post-harvest storage to increase the lifespan of the fruits. It is also imperative to store the papayas under 90% to 95% humidity rates. This highly moisturized air will be similar to the tropical atmosphere the papaya was grown in and will result in more uniform ripening as well.

Be Aware of Ethylene

Another factor to keep in mind when cooling papayas is the fruit’s production of ethylene. A compound produced by certain fruits as they ripen, ethylene can be harmful to a farmer’s crop. When a fruit, like a papaya, is stored next to other fruits in tight quarters, the ethylene produced by the papaya will begin to ripen the other fruit as well. Unfortunately, this can lead to the growth of disease and rot in the produce. Therefore, to help ensure the best taste and quality, most fruits, including papayas, and vegetables, should be stored separately and away from other produce and meat products.

Shelf Life

After papayas have been picked and cooled, their shelf life ranges from 3 days to a month. This wide range depends upon the ripeness of the fruit. Papayas that are fully ripe and sent to market will have a stable shelf life of 2 to 3 days. However, fruit that is mostly green can be stored in a refrigerator between 39 °F and 40°F for close to 30 days. Papayas that are about halfway ripe will have a shelf life of 5 to 7 days.

Building a Cooling System

Farmers looking to increase their crop loads and provide the healthiest, tastiest, and highest quality produce should invest in a cooling system for their harvesting productions. SEMCO/SEMCOLD LLC provides industrial cooling systems based on customer specifications for the types of produce clients need to prepare their produce for shipping and selling. While the best methods for cooling papaya after harvest are listed above, a farmer cannot be successful without the proper equipment. Therefore, investing in an industrial cooling system will be a great benefit to the farmer and the customer wanting fresh, nutritious and delicious produce.

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The Pros and Cons of Flake Ice for Fish Cooling

Anyone in the industry of transporting fish knows that you have to keep it cool. Otherwise you run the risk of selling bad products to your customers. Spoilage begins as soon as the fish dies, so it is important to take great care to keep the fish as fresh and cool as possible. Once they start going bad, spoilage cannot be undone.

When you are considering how best to keep fish cool, you have a few options to consider. There are several different types of ice that you can use—block ice, slush ice or flake ice—or even chilled seawater. However, this article is going to focus on helping you understand exactly what flake ice is, and then focus on the pros and cons of flake ice. Be sure to check out our series on the pros and cons of other types of ice.

What Is Flake Ice?

Flake ice, also sometimes referred to as scale ice, is large, flat, thin pieces of ice. It’s normally formed in a drum. It is made by contact freezing a film of water on the inner or outer surface of the drum. The ice is sub-cooled, so that it becomes extremely brittle. Once the ice is cracked it falls due to gravity into the ice store.

Flake ice has to be stored in freezers below freezing in order to keep it fresh and usable for the transportation of fish. Flake ice is commonly used to chill fish and other food products; however it is also used in an array of other industries that require effective cooling systems, such as the concrete industry for example. When transporting fish it can be stored at above freezing for moderate lengths of time without too many problems.

The Advantages of Flake Ice

Just as with other types of ice, there are some advantages to using flake ice to transport fish. Understanding these pros will help you ascertain if flake ice is the ice you need to help you keep your fish cool and fresh.

  • Easy to Use – Compared to crushed ice, flake ice is easy to use because it does not require you to crush it.
  • Efficiently Fits Around Fish – Flake ice can also be packed well around the fish, which makes it a very efficient cooling agent.
  • Moisture Retention – As the flake ice melts, it moistens the fish which helps them not lose weight. The initial melting also forms a thin skin which helps slow down the melting of the remaining ice.
  • Safety – Ice that is made from clean sources does not introduce bacteria or additives that other methods of refrigeration might introduce.
  • Convenience – Flake ice is easily manufactured, stored, and transported.
  • No Extra Equipment – Unlike with crushed ice, you do not need any extra equipment to use flake ice. This in turn helps save valuable space on-board ships.
  • More Surface Area – Flake ice has more surface area than many other types of ice. This allows it to cool faster than other ice.

Flake ice can be quite advantageous in the transportation of fish. It may be just the ice that your business needs.

The Disadvantages of Flake Ice

While there are many pros to using flake ice to cool fish, there are a few cons that must be discussed as well. SEMCO/SEMCOLD LLC wants to make sure that you have all of the information necessary to make the best decision for your business.

  • More Surface Area – While the surface area is a plus due to its increased cooling potential, it is also a disadvantage because that means it is more likely to melt.
  • Space Efficiency – Flake ice tends to take up more room than crushed or slush ice, and considerably more room pound-for-pound than solid block ice.
  • Requires Large Capacity – Because it takes up more room, a larger capacity is needed to do the same amount of cooling.
  • Possible Caking at Sides or Bottom – One of the drawbacks of using flake ice is that it can result in caking at the sides and bottom of the transportation area.

Knowing the pros and cons of different fish cooling agents will help you understand what is best suited for your business’s needs.

How Can SEMCO/SEMCOLD LLC Help?

SEMCO/SEMCOLD LLC can help you figure out what type of fish cooling strategy is best for your business. If you already know what is best, we can also help you get the customized machinery and equipment that you need. SEMCO/SEMCOLD LLC offers completely customizable equipment. We strive to give you the best products and services available, so that you can pass on that quality in the form of fresher, delicious fish to your customers. Don’t use a product that isn’t right for your business. Talk to SEMCO/SEMCOLD LLC today to get a better understanding of your ice-related needs.

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Cooling Methods for Pears Post-Harvest

There’s no flavor quite like the sweet, delicate taste of a pear. Pears are popular snacks and recipe ingredients, and are eaten around the world—but in order to reach consumers’ tables and fruit bowls in the best possible condition, pears must be carefully treated and properly stored. At SEMCO/SEMCOLD LLC, we know that it’s important to keep pears cool after harvest, and there are many different ways this can be done.

Pear Overview

Over 3,000 varities of pears are grown around the world, although the plant was originally native to Europe, Central Asia, and North Africa. Pears have been consumed as food since prehistoric times, and they are one of the oldest cultivated fruits. Various cultivars are created specifically for cooking, eating raw, or creating drinks like pear cider; pears also have great cultural significance in many parts of the world.

Pair Storage

When properly cared for, pears can last from 60 to 90 days in storage, giving them some of the longest shelf lives of any fruit. Generally, they should be stored at a relative humidity of 90% to 95% in order to prevent water loss—which can lead to shriveling, drying, and loss of salable weight. In addition, pears both produce, and are sensitive to, ethylene, a ripening hormone given off as the fruit matures. This means that pears should not be stored either with produce that is sensitive to ethylene (such as berries, carrots, or avocados) or with produce that gives off ethylene (such as apples, bananas, or peaches). In addition, overripe pears should be immediately separated from unripe ones.

Pair Cooling

Pears should also be kept cool in order to retain their freshness. Cooling helps to slow ripening, retard metabolic changes, reduce moisture loss, and prevent spoilage due to bacteria, fungus, or pests. Pears are best stored at a temperature that is close to freezing. Although they are often fairly warm when they’re on the tree due to sunlight and the ambient temperature of the air, they should be cooled as soon as possible after picking.

Refrigeration Units

Refrigerated rooms and other facilities can be used to help hold temperatures down, but they usually are not a complete solution on their own. Most refrigerated rooms and cooling mechanisms are designed merely to hold fruit at a specific temperature after they have been pre-cooled, not to drop their current temperature. There are a number of precooling measures that can be used to lower the temperature of pears after harvest.

Hydro Cooling

One of the most common options is hydro cooling, which involves placing the pears in chilled or ice water. This not only helps the fruit to rapidly decrease in temperature, but can also help prewash it. Hydro cooling can involve simply placing the pears in containers of water, or it can involve more convenient and efficient hydro cooling machines.

Top Icing

There are also a number of techniques that can be used after the pears are packed. One popular technique is top icing, which involves placing a layer of ice across the top of the packaging. This is one of the most highly efficient cooling mechanisms, since a single pound of ice can cool three pounds of produce by more than forty degrees Fahrenheit.

Slush Cooling

Slush cooling is another excellent choice for pears. This method involves injecting a slushy mix of water and ice into a box of pears, and then allowing the water to drain away and leave behind a thin coating of snow around the fruit. This is an excellent way to remove as much heat as possible from the fruit and keep it cool in transit.

Fruit Protection at SEMCO/SEMCOLD LLC

Here at SEMCO/SEMCOLD LLC, we know that our clients have worked hard to produce their crops, and we want to help them protect their quality. We offer a wide variety of cooling mechanisms, cold storage facilities, and ice production equipment that can help keep pears cool and fresh. SEMCO/SEMCOLD LLC equipment can help keep pears in great condition for consumers.

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The Pros and Cons of Chilling Fish With Slush Ice

Within the commercial fishing industry, proper storage techniques are of paramount importance. If the freshly caught fish are not kept at the proper temperature, they deteriorate, and the entire shipment is ruined. Of the many cooling methods supplied by SEMCO/SEMCOLD LLC, a system bolstered by slush ice is one of the most beneficial. In using this method, commercial fishing businesses ensure the protection of their stock.

The Origins of Slush Ice

When trying to preserve fish, low temperatures are essential to preventing the development of bacteria as well as spoiling. Over the years people have devised numerous cooling methods. One of the most popular is slush ice, which is produced simply by mixing water and ice together. Though slush ice does not chill fish as quickly as other cooling methods, there are still several important advantages associated with this cooling system.

Slush Ice Is an Effective Cooling Agent

Due to its composition, slush ice easily reduces the temperature of fish to zero degrees. The ice is usually placed within small, insulated tubs that promote a low-temperature environment. Once placed within the tubs, the fish quickly cool and remain fresh throughout the length of their shipment. As a result of its impressive cooling abilities, slush ice is becoming popular within many sectors of the fishing industry, particular shrimping companies.

Slush Ice Is Easy to Produce and Transport

Convenience is another huge advantage to using slush ice. Unlike other cooling systems, it is not difficult to transport and can be fashioned to fit into the confines of almost any container. Furthermore, ice is a resource that people can attain in almost any location. As long as they have access to clean water and a cooling agent, they can produce as much ice as they need. When a clean water source is not readily available, workers can treat their available water supply with a purification technique.

Slush Ice Keeps Fish Well-Preserved

Without ice, it is likely the entire fishing industry would collapse. Few other resources are capable of preserving food for such long periods of time. After fish are caught, the ice maintains their freshness through each stage of the transportation process. It is only through slush ice and other cooling systems that customers are able to indulge in fresh, tasty seafood. Without such resources, fish would no longer be a viable commodity.

Slush Ice Helps Fish Retain Moisture

Slush ice is composed of essentially two elements: ice and water. Whereas the former functions as a cooling system, the latter preserves the moisture of the fish. When fish are refrigerated, they have a tendency to dehydrate and diminish in weight. Not only does water retain moisture, but it also assists in the cooling process. As the water evaporates, it promotes increased heat transport and cools the fish more quickly. This reduces the chance of spoiling and keeps the fish as fresh as the day they were caught.

Drawbacks to Using Slush Ice

While slush ice is an overwhelmingly effective cooling method, it does have a few drawbacks. For instance, when there is too much water in the slush ice, it may melt and leave the fish exposed to higher temperatures. By simply having workers monitor the liquidity of the ice, however, this problem can be avoided. Another limitation of slush ice is that it may cause pigments and micronutrients within the fish to drain out. Drier types of cooling systems are usually more adept at retaining such substances.

In spite of its few disadvantages, slush ice remains an effective and efficient cooling solution. The moment fish leave the water, they start to breakdown and lose their freshness. The cooling systems offered by SEMCO/SEMCOLD LLC successfully preserve fish throughout the transportation process. Please contact us to discuss your needs so that we can determine if slush ice is the right cooling method for you.

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Best Practices Checklist for Fish Icing

Fish consumption has been rapidly increasing throughout the world, contributing to a growing market for fresh seafood. The freshness of your catch is crucial in delivering an optimal product to your consumer. However, seafood requires particularly careful handling because it begins to spoil the moment it is killed. Gill nets are particularly susceptible to spoiling, and the heat of the boat deck can further contribute to the initial spoiling of fish.

There are a number of factors that can contribute to the initial spoiling of fish before it even reaches the consumer, and this may result in substantial loss of product and profit. Therefore, ice is an important factor in mitigating this loss. However, ice alone does not guarantee preservation. It is essential to make sure that you are using the best ice and icing method for your boat and situation. As you craft your icing system, consult this best practices checklist for fish icing.

Environment

Fish are highly susceptible to heat and sun. Particularly in warm and humid climates, fish can be quickly affected even after packed in ice, and fish should absolutely not be left open on deck. While some boats install a covered container, a large canopy, made of reflective material, most effectively reduces on deck heat. In addition, installing an insulated tub for immediate storage increases cooling and greatly reduces spoilage.

Type of Ice

When selecting ice, you will want to consider the size of your vessel and the length of the expedition. Some of the most popular ice choices for fishing expeditions include the following:

  • Block – Blocks are frozen in large containers, creating big chunks of ice. This form is effective and beneficial because it lasts for long periods of time and can be easily stored. However, in order to be effective, the blocks must be broken down into smaller pieces, which can be inefficient since it requires either extra equipment, manual labor, or both.
  • Flake – Flakes or shells are frozen into small flat pieces. This method is more ideal than blocks because it has substantial direct contact with the fish, keeping it substantially cooler. However, because of its surface area, it takes up a large amount of space and melts quickly.
  • Slush – Slush is used to store seafood in closed containers and possesses a large liquid ratio. This method is highly effective in cooling, but if not used correctly can leave fish exposed.

For more detailed information about ice types and their respective pros or cons be sure to check out our article series on fish cooling with various types of ice.

Amount of Ice

It is essential to have the correct amount of ice to ensure that you will have enough to last the entire voyage. You will want to consider a number of factors in ensuring that you have the appropriate amount of ice including:

  • The length of your trip
  • Your average amount of catch
  • The type and size fish you will be catching
  • Available space on your vessel
  • Potential ice loss
  • Local ambient temperatures

Storage

Ensuring the optimal condition of your ice is important for ensuring that fish remains fresh. The condition of ice and its hold can greatly impact the freshness of the fish.

  • Insulation – You want to install the best insulation possible, usually plastic foam but this could vary depending on your circumstances. Strong insulation will substantially prevent bacterial absorption in the containers and will eliminate exposure to vermin.
  • Lining – Lining is important in ensuring the cleanliness of the hold’s surface, and appropriate materials can be easily cleaned and disinfected. While wood and metal linings can be used, they possess a number of disadvantages. Instead, newer fiberglass laminates are inexpensive to install and easy to maintain.
  • Drainage – The contaminants in the ice and melt can greatly affect the freshness of the seafood. Melt and fish slime become breeding grounds for microbes and other bacteria, which can destroy your catch. Therefore, it is essential to install an effective drainage system that efficiently discards all run off. In addition, all old ice should be drained and absolutely never reused.

As a leading cooling and storage industry expert, SEMCO/SEMCOLD LLC can help you ensure that you are following best practices in seafood storage. We are interested in working with customers to fulfill their storage needs through customized systems.

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