Posts in category: Cooling

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.

Produce is a key element of a healthy and varied diet. Fruits and vegetable contain vitamins, fiber and antioxidants are essential to continued health and vitality. To preserve peak flavor as well as the full health benefits of produce, proper harvesting, cooling and storing techniques are necessary. With the use of the right equipment, it is easy to keep fruits and vegetables fresh and flavorful. SEMCO/SEMCOLD LLC designs cooling systems to client specifications to provide effective and energy-efficient cooling that is best for the type of produce being cooled and stored.

Importance of Harvesting at the Right Time

The first step to ensuring that your produce will stay fresh and preserve its qualities for as long as possible is to harvest it at the proper time. Harvesting before the proper stage of maturity can result in decreased flavor. On the other hand, if produce is left to mature for too long, it will become fibrous or begin to spoil. Overripe produce can also develop cracks that let in bacteria and accelerate decay.

Using the Proper Harvesting Equipment and Techniques

Using the right equipment and techniques is a significant factor in the quality of the harvested produce. As a general rule, to minimize damage and decay, experts recommend that fruits and vegetables be subject to a minimum of handling, and that harvesting containers should be smooth on the inside so that the produce is not scratched. Bulk bins used for harvesting should either be ventilated or should only be used for a short interval. If your produce will be transported in bulk bins, make sure they are perforated; otherwise, the heat build-up from the produce will accelerate decay. At all times, rough handling of the produce should be avoided as far as possible. In order to reduce cooling needs later on, produced should be harvested during the coolest time of day.

Packaging

After harvesting, produce is transported to the facility where it is packaged. The specific type of packaging can depend on the size and fragility of a specific fruit or vegetable. Packaging should be optimized for maximum protection from damage and ease of handling. The sturdiness of the packaging can also vary depending on the quantity of produce and the distance and means of future transportation. Materials include cardboard, plastic and wood. Another consideration is the amount of ventilation necessary, particularly for produce with high respiration rates that can generate damaging heat. For this type of produce, some facilities use expanded polystyrene packaging covered with ice.

Cooling Methods

Utilizing proper cooling methods plays a large role in preserving the high quality of your produce. When cooling procedures are performed correctly, they slow the growth of harmful molds and bacteria, slow water loss that causes wilting, reduce the continuous ripening process that leads to over ripeness, and slows the enzymatic process that results in softening. Cooling your produce allows it to stay fresh and tasty for longer.

The proper cooling method will depend both on the type of produce being harvested and on its volume. Agricultural professionals suggest that harvesters consider the following cooling methods:

• Room cooling
• Forced-air cooling
• Hydrocooling
• Top or liquid icing
• Vacuum cooling
• Evaporative cooling

Packaging Produce with Room Cooling

The simplest method is room cooling, which consists of putting the produce inside a room with refrigeration units cooling the air and insulation to keep the cooled air inside. The advantage of this method is that, depending on the size of the room, it can provide refrigeration to a large volume of produce at one time. Well-designed cooling rooms can also conserve energy. This method is especially effective for produce that has already been pre-cooled. The main disadvantage of this method is that it may not be quick enough for some types of produce. If the produce was not previously cooled and there is still a large amount of field-heat, the produce may not achieve its optimum cooling temperature.

Packaging Produce with Forced-Air Cooling

Forced-air cooling is used to increase the output of a regular cooling room. In addition to the refrigeration units already in the room, forced-air cooling involves installing fans that increase the speed with which the cool air circulates throughout the produce. For maximum energy efficiency, fans may be regulated by a thermostat to automatically turn them off as soon as optimum temperature is reached. This system will also reduce water loss and wilting that can result from over-cooling.

Packaging Produce with Hydrocooling

Hydrocooling is an effective method for produce that can withstand wetting and humidity. To employ this method, chilled water is allowed to flow over the produce. The chief advantage of this method is that it can quickly cool a large volume of produce. On the other hand, this method uses more energy than room cooling and forced-air cooling. It should also not be used on produce that is vulnerable to the microorganisms such as mold and bacteria that can grow in a wet environment.

Packaging Produce with Ice

Ice is also used to cool produce, using either top icing or liquid icing. The top icing method involves placing crushed ice inside the container on top of the produce. For liquid icing, a mix of water and crushed ice is sprayed inside containers through vents. This method is quick way to cool produce without unpacking it. It is especially useful for produce that is packed too densely for forced air to circulate and cool effectively. Once deposited, ice will continue to cool; this property makes this method a good choice for produce with a high respiration rate. Like hydrocooling, this is not an appropriate method for moisture-sensitive produce.

Packaging Produce with Vacuum Cooling

Vacuum cooling is a method that entails placing the produce in a metal cylindrical container and then evacuating the air, which results in the rapid evaporation of water and a lowered temperature. While this method is effective and energy-efficient, the equipment is expensive. As a result, it is used primarily for produce like leafy greens that has a large surface area and is therefore not easily cooled through forced air or hydrocooling.

Packaging Produce with Evaporative Cooling

Evaporative cooling is implemented by misting the produce with water while also directing a stream of dry air at it. This is a good method for produce that needs high humidity and does not need to be very cool. This method will not work to significantly reduce temperatures.

SEMCO/SEMCOLD LLC manufactures and installs cooling systems that can be used to optimize the implementation of the above methods. When deciding which system to choose, consider the type of produce that needs to be cooled, as well as its volume and type of packaging.

An olive is a small, egg-shaped fruit that grows on an olive tree. Olive trees are popular in warm regions such as the western side of Asia and the Mediterranean Sea. Olives need war, weather and sun throughout the day. Olive trees can grow in just about any type of soil, but they particularly thrive in soil with high limestone content. An olive tree takes about four years to produce its first fruit. There isn’t enough fruit to harvest until they are about 15 years old, which is still young for an olive tree. The average olive tree will leave between 300 and 600 years, although some have lived well over 1,000 years. Green olives and black olives are both extremely common to eat and they have a very different taste. The difference between black and green olives in not the type of tree; the difference is when they are picked. Green olives are unripe, and they turn black when they are fully ripened.

General Information about Cooling and Storing Olives

• Respiration – Fruits and vegetables respire, which means that they take in oxygen and release carbon dioxide like humans do. Without proper ventilation, fruits and vegetables go bad because the air around them becomes filled with carbon dioxide and they run out of oxygen to take in. Without enough oxygen, they begin to rot. Make sure olives are in ventilated crates.
• Temperature – When storing olives, you need to make sure that they are at a proper temperature. If they are too warm then they will rot. If the temperature is too cold, then they will be susceptible to chill injury, which involves browning of the skin and a change in the taste. Olives should stored in temperatures between 41 and 50 degrees. Olives can withstand cooler temperatures for short periods of time. The coldest that they should ever be stored is 32 degrees.
• Relative Humidity – The optimum relative humidity levels for storing olives is about 90-95% This will keep the olives for losing moisture and becoming dry and shriveled.
• Shelf Life – If olives are stored between 32 and 40 degrees, it can’t be longer than two weeks. After two weeks, the skin browning and pitting will begin. At proper temperatures, fresh olives can be stored for about 6 weeks before they need to be cured.

General Information about Curing Olives

Unlike most fruits, olives do not taste good when eaten right off the tree. They need to be cured or you will be eating a bitter fruit. The way you cure it depends on the type of olive that you are trying to make. Kalamata olives, Greek olives, regular green olives, Spanish olives, and many others are all made just by using a different brine for curing. Some olives are simply water cured, while others are cured in the a pickling brine. First, you slice each olive lengthwise so the brine can penetrate the skin. Next, you soak the olives in water, in a glass or food-grade plastic container for 8 to 10 days, changing the mixture each day. Once they are finished, you have to soak them in a finish brine for a month. The finishing brine consists of pickling salt, cold water, olive oil and red wine vinegar. Other finishing brines are similar; however, some might contain a different kind of vinegar, lemon, garlic and other seasonings to obtain the different taste. Other types, such as Greek olives, will soak in the pickling mixture from the beginning, instead of just cool water for the first 10 days, and then they will sit in the finishing brine for two months.

Methods of Cooling Olives

Forced-Air Cooling – Olives shouldn’t be submerged in water until they are ready to be cured. They also shouldn’t be packed in ice, because olives shouldn’t be stored at below or even near-freezing temperatures. Forced-air cooling is a sufficient way to cool olives. It will allow them to cool quickly without exposing them to pitting and browning skin. With forced-air cooling, they are placed in a refrigerated space surrounded by fans. The fans will push the airflow to the olives and cool them quickly and evenly.

Olives are a delicious fruit that is popular around the world, and SEMCO/SEMCOLD LLC knows how important it is to ensure that they are cooled and stored properly. SEMCO/SEMCOLD LLC will create an effective cooling system that meets your exact specifications, so you can get your olives from the tree to the table.

With their unique velvety skin and tender, sweet flesh, apricots are a delicate fruit that has been enjoyed for centuries. They are often thought to have originated in Armenia, but there are also claims that apricots originally hail from India or possibly China. Despite the dispute over their country of origin, one thing is certain— apricots are now cherished and appreciated all over the world. In order for apricots to be enjoyed fresh in many areas, they must be cooled and stored using appropriate cooling and storage methods. Read on to discover more facts about apricots as well as the proper cooling and storage methods needed to help freshly deliver this delicious fruit all around the globe.

General Facts About Apricots

The scientific name for apricots, Prunus Armeniaca or “Armenian plum,” shadows the implication that apricots first originated in Armenia. Dried apricots were a valuable commodity in Persian trade routes of ancient times, and the Egyptians, who dry the fruit and then add a sweetener to make Ramadan apricot juice, have used them for centuries. Apricot trees are native to climates with a wide range of temperature variation, as they need cooler winters for dormancy and drier summers for proper fruit maturation.

Apricot trees are well known for producing popcorn-like bouquets of small flowers in the early spring before the leaves and fruit begin to grow. The single seeds or kernels that apricots produce are enclosed within a hard shell called a “stone.” Apricot kernels are often used to flavor liqueurs, cookies, and apricot jams, and if the kernels are a very sweet breed, they can also be used as substitutes for almonds in cooking and baking.

General Information About Cooling and Storing Apricots

Fresh apricots can be enjoyed even in areas where they are not typically produced because of proper harvesting, cooling, and storage of the fruit. Once picked, the quality of apricots cannot be improved, only maintained. Because of this, it is important to follow proper cooling and storage guidelines to guarantee safe delivery of the fruit to consumers as well as ensure maximum return on investment for growers.

Apricots should be gathered during the coolest time of the day, and kept shaded until the crop can be brought to storage facilities. Rapidly cooling the produce as soon as is reasonably possible can help to delay bacteria growth and further ripening of the fruit.

Apricots should be stored away from producers of ethylene, a natural hormone that is released by certain fruits and vegetables as they ripen, including apricots. Storing apricots with other ethylene producers, such as apples, peaches, pears or plums, or with damaged and diseased apricots, will increase the risk of the rest of the apricots ripening too quickly and thus possibly spoil the entire harvest.

Temperature – Apricots must be stored at very cold to freezing temperatures, ideally 32° F, to maintain their freshness.

Relative Humidity – Apricots are stored best at a relative humidity of 90-95%. While such a high humidity may encourage the growth of disease and bacteria, the very cold temperatures that apricots require, along with proper sanitation, can help reduce the chances of bacteria growth.

Shelf Life – Following harvest, apricots have a shelf life of 7-14 days if cooled and stored properly.

Methods of Cooling Apricots

In order to safeguard the freshness of ripe apricots, they must be cooled properly right after harvest. Apricots that are not cooled thoroughly can be easily bruised or the flesh torn, making them less appealing to shoppers. The best methods for cooling apricots are room cooling and hydrocooling.

Room Cooling – Placing the apricots in a room furnished with cooling units can help bring the apricots to an ideal storage temperature. Rooms that are being used specifically for cooling the apricots require larger refrigeration units than rooms that are only being used to store previously cooled fruit.

Hydrocooling – Submerging freshly picked apricots into cold water or pouring cold water directly over the fruit is an effective method of removing heat from the fruit quickly and safely. It can also function to help clean the fruit if a disinfectant is added to the water.

SEMCO/SEMCOLD LLC works hard to help growers protect their harvest by manufacturing and installing quality cooling systems. SEMCO/SEMCOLD LLC systems can be tailored directly to customer specifications, helping to ensure that a high quality crop equals fresh, quality produce on the tables of consumers.

One of the challenges of working with fish and seafood is the need to keep the day’s catch from spoiling before it reaches its destination. Once it has died, a fish deteriorates quickly, diminishing in quality, flavor, and nutritional value. Ice storage is a popular method for keeping fish fresh on their way to market or the table. However, this is not the only way to maintain quality. With the right equipment fish can be kept alive through the duration of their journey, arriving at their destination in prime condition for maximum freshness and flavor. Many vendors keep tanks on the premises so fish can be kept alive and on display until a buyer makes a purchase. In this way consumers can enjoy fish that was caught half way around the world but that has been dead for less than a few hours.

Live shipping also allows tropical varieties to be shipped around the world. It is especially important that these delicate species be transported with the greatest of care in order to assure they arrive at their destinations in good health. SEMCO/SEMCOLD LLC manufactures and installs customized industrial cooling systems that allow commercial fishermen to transport live fish at the optimum temperature to maintain their freshness and vitality. There are several important points to consider when transporting live fish.

Fish Must be Healthy

Fish must be healthy and whole. For the most successful transportation, robust fish should be kept in clean, fresh water where the temperature and oxygen levels can be controlled and the water can be continuously filtered. Sick or damaged fish should be removed to prevent them from contaminating the rest of the catch.

Fish Should be Transported with Reduced Metabolic Rates

Fish should be starved to reduce their metabolic rate and conserve oxygen. Fish with a full digestive system do not transport well. Recently fed fish will require more oxygen, are more sensitive to stress and can contaminate their water with excrement. Starved fish can be transported twice as far as those that are not. Fish should be left for at least a day without food in order to clear the digestive tract. There is one caveat to this advice; fish in the larval stage require food at more frequent intervals. Herbivorous varieties should not go without food for more than 20 hours, while some aquarium species may require feeding in less than 12 hours.

Fish Must be Kept Cold

Fish should be kept in cold water. A low water temperature slows a fish’s metabolism and maintains a relatively high pH level. Fish are much more active at higher temperatures and consume oxygen quickly. They also metabolize more quickly and produce more waste. These factors reduce the availability of oxygen in the water and reduce the time and distance that a fish can tolerate being in transit.

Fish Mustn’t Have Their Systems Shocked

The water should be cooled gradually to avoid shocking the animal’s system, particularly during the summer months when they are accustomed to warmer temperatures. Cold-water fish should be transported at 6–8°C in the summer and 3-5°C in the spring and autumn, while warm-water varieties should be kept at 10-12°C in the summer and 5-6°C in the spring and autumn. In the winter both varieties should be stored at 1-2°C. Fish have different needs depending on the variety.

Different Species Have Different Requirements

Different fish require different densities. For a shorter transport lasting only one to two hours with water at an optimum temperature large varieties can tolerate fish to water ratios of 1:1 to 1:3, but smaller varieties require much more water. Some thrive only at fish to water ratios as low as 1:200. Smaller fish require more oxygen and space per individual. The longer the journey is, the more water per fish is required. Higher water temperatures also decrease the total volume of fish that can be transported in a single trip. In order to transport more fish, it is necessary to keep temperatures low.

As a food commodity, fish is very perishable. However, modern transportation tanks equipped with industrial cooling systems like those manufactured by SEMCO/SEMCOLD LLC can enable fishermen to keep their catch alive and healthy on long transportation routes. Consumers often pay a premium for the freshness of a live fish. Please contact us to discuss the best live fish cooling and storage system for your needs.

Radishes, or Raphanus sativus, are believed to have originated in Southeast Asia, although they are now cultivated and enjoyed all over the world. Radishes are cruciferous plants, belonging to the same plant family as broccoli, cabbage, cauliflower, mustard, and turnips. Radish seeds, greens, and bulbs are all edible, and many different colors and sizes of radishes are now grown and harvested. Radishes are low in calories but they are rich in folic acid, potassium, and vitamin B6, and they are believed to have cancer-preventing properties.

General Facts About Radishes

Usually small in size and somewhat sharp in taste, radishes are an edible root vegetable that is typically eaten raw in salads, in relishes, or even on sandwiches. They can be sautéed with other vegetables to bring out a sweeter, less peppery taste. The largest variety of radishes, the daikon, is a mild-flavored variety of radish that produces an oblong white bulb and can grow 2-4 inches wide and nearly a foot long.

Radishes are a popular crop—about seven million tons are produced each year—and they can germinate and grow fairly quickly, with some varieties becoming fully mature within four weeks. Typically the longer they are allowed to mature, the spicier the bulb becomes. Radishes make a convenient companion plant for other crops such as lettuce, peas, and nasturtiums, as their strong odor helps deter aphids, ants, squash bugs, and other insect pests that can damage food plants.

General Information about Cooling and Storing Radishes

Once harvested, the sugar, fat, and proteins within radishes begin to oxidize and generate heat, a process called respiration. Losing those sugars, fats, and proteins can damage the overall taste and weight of the produce, and it can lead to rapid deterioration of the crop itself. Immediately cooling and properly storing radishes can help prevent damage caused by respiration and it can help extend the shelf life of the vegetable.

Precooling – It is important to cool radishes as soon as possible after harvest to lower the crop to its safe storing temperature, remove the high field temperature that can occur following harvest, and to reduce the chances of the crop suffering from respiration damage.

Temperature – Radishes should be cooled to freezing at 32 degrees F. This very cold temperature can reduce the risk of premature quality loss.

Relative Humidity – Radishes are a crop that needs cold, moist storage, thus they do well when stored at a high relative humidity of 95-100%.

Shelf Life – Radishes, when harvested, cooled, and stored properly, have a fairly long shelf life of 21-28 days, and they tend to last longer when their green, leafy tops are removed. Radish greens, once cut from the bulb, have a shelf life of about 3 days. With their low temperature and high humidity requirements, radishes are well suited to long-term storage, which makes them a great option for growers who want to extend their selling season beyond the summer months.

Methods of Cooling Radishes

While radishes are somewhat hardier than other food plants, they must be handled carefully and cooled and stored properly in order to ensure maximum quality and freshness upon delivery to the consumer.

Hydrocooling – Radishes can be brought to an appropriate storage temperature by hydrocooling, which consists of pouring cold water over the plants or by immersing the radishes in cold water. Using a sanitation solution in the water can help clean and disinfect the produce while cooling it at the same time.

Package Icing – As they are not damaged by contact with ice, package icing is an effective method for rapid cooling of radishes. With one pound of ice, the temperature of about 3 pounds of produce can be reduced over 30 degrees. By injecting a mixture of water and ice into produce packages, radishes can be cooled rapidly, thus preventing damage from respiration and allowing the produce to be cooled without having to remove the crop from pallets.

Room Cooling – Placing radishes in a cold room that is equipped with refrigeration units can also help cool the crop. Room cooling is the slowest cooling option for radishes, but if the cooling room is being used simply to store the crop, only a small refrigeration unit is needed.

SEMCO/SEMCOLD LLC manufactures and produces customized cooling systems and storage equipment that can be specially designed for use with radishes and other produce. SEMCO/SEMCOLD LLC understands the unique needs of farmers, and we are dedicated to helping growers protect their harvest while also delivering the best possible produce to consumers.

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.

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.

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.

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.