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.

/by

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.

/by

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.

/by

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.

/by

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.

/by

Fish Cooling and the Pros and Cons of Shell Ice

Keeping your fish properly stored and cooled is extremely important to your livelihood if you are a fisherman. If your catch isn’t kept at a proper temperature it can spoil, which results in wasted goods and loss of income. There are a number of cooling methods, and shell ice is one way to keep your catch accurately cooled. SEMCO/SEMCOLD LLC can help you decide what storage solutions work best for your industrial cooling system.

Pros of Using Shell Ice

One of the biggest pros of using shell ice is that it lasts longer than many other forms, making it ideal for longer fishing trips or for boats that may encounter bad weather that can inadvertently lengthen the days at sea. Research has shown that shell ice can remain workable for seven days. As with all ice, shrinkage of shell ice occurs over time, but less so than with many other types.

Ice in general is the preferred cooling method on commercial boats, as it is cost-effective, versatile, and works to cool the fish right away. It also doesn’t bring in potentially toxic or foreign chemical agents, which keeps the fish safe for consumers.

Cons of Using Shell Ice

While shell ice can be beneficial in many situations, there are some cons to using it. Towards the end of seven days, the ice can be quite dirty. This can affect the quality of the fish and may even make it unusable if too much of the dirt and grime contacts the fish.

If fully surrounding the fish is necessary, other types of ice such as slush ice may be better in order to cool the product effectively and quickly. Shell ice, and any type of ice, is also not as effective with seafood that needs to stay alive, such as lobster and crab. Ice can help keep the product cool in an indirect way, but cool seawater is typically the most effective cooling method in that situation. There are a number of alternate cooling products that SEMCO/SEMCOLD LLC offers for such occasions.

Planning for Your Trip is Crucial

A good fisherman knows that part of a successful fishing voyage is the planning process. Running out of ice part way through the trip can ruin the product and make the journey a waste. It is crucial that you take into consideration the amount of storage space that you will need for ice. Relevant factors include the length of the trip, the size of the boat, how much fish you plan on catching, and whether the boat has ice-making capabilities on board.

How much ice you take on the trip will also depend on what type of fish is being caught. Small, medium, and large fish all have different ice considerations and you should plan accordingly. You also want to take into account the local ambient temperatures so that you can anticipate ice loss due to heat gain in containers or hold. The fish market should also be a consideration. Fish that are of high value, such as bluefin or yellowfin tuna, swordfish, or mahi mahi, have stringent icing requirements compared to fish meant for local consumption.

The type of storage available will also determine how much ice is needed. The sizes of the hold space as well as the fact if it is insulated or not will make a big difference. One way to know if you have estimated the correct amount of ice is to measure it at the end of every trip. After all of the fish has been taken out, there should be some ice left over.

Make sure that your fishing expedition is successful by using the right cooling system. SEMCO/SEMCOLD LLC has a number of shell ice systems that can be designed and customized for your boat’s size and your fishing needs. Contact us for more information.

/by

Guide to Cooling and Storing Melons

Melons are highly regarded around the world for their delicious, sweet tastes. Botanically they are classified as a type of berry, making them a fruit; however, some types of melons are used as a culinary vegetable depending on the melon, dish, and other circumstances. Melons are also popular in various types of drinks and beverages. Regardless of how they will ultimately be consumed, quality and freshness are key factors and begin with proper cooling and storage methods. Let’s take a look at best post-harvest cooling and storage methods for several types of melons including cantaloupes, honey dews, casabas, Persian, crenshaw, and watermelon.

Cooling Information for Cantaloupes and Persian Melons

Cantaloupes, sometimes also spelled “cantelope” or “cantaloup” are the most popular type of melon in the United States. They are very closely related to Persian melons with both belonging to a group of melons known as muskmelons. Their scientific name is Cucumis melo cantalupensis and they are considered different cultivars of the same species. Persian melons are slightly larger than cantaloupes and have a slightly darker green rind, both have orange flesh. The following information applies most directly to cantaloupes but is similar for Persian melons.

Harvesting – Cantaloupes are typically harvest at either “full slip” or “¾ slip.” This refers to their ripeness and sugar levels. At full slip the cantaloupes will separate cleanly from the vine, while at 3/4 slip there will be noticeable but not full separation. Full slip fruit are sweeter and more flavorful but do not last as long after harvest. By contrast a ¾ slip fruit is usually considered sweet enough to harvest and will have a longer shelf life.

Shelf Life – Full slip cantaloupes have a shelf life of about 5 to 14 days after harvest. By contrast a ¾ slip cantaloupe will last about 15 to 21 days after harvest under ideal conditions.

Handling – Cantaloupes are prone to fungal rot after harvesting. To reduce or prevent this problem they are often submerged in hot water, about 120°F- 130°F, for 1-2 minutes. They should then be dried and cooled as quickly as possible to maintain quality.

Temperature – Cantaloupes should be stored at a temperature of about 36°F-41°F. Lower temperatures will risk chill damage while higher temperatures may be insufficient to adequately reduce respiration and decay.

Humidity – Cantaloupes should be stored at a relative humidity of about 95%. Lower humidity levels will risk dehydration.

Forced-Air Cooling – For best results cantaloupes should be cooled with the forced-air cooling method. This involves placing them in a refrigerated room and forcing air ventilation around them to more rapidly cool them than room cooling alone could achieve.

Cooling Information for Honeydew and Other Muskmelons

After cantaloupes the most popular and widely known type of muskmelon in the United States is the honeydew melon. Like cantaloupes and Persian melons, honeydew melons are a type of muskmelon. Honeydew belongs to the species Cucumis melo inodorus. Along with honeydew other varieties of muskmelons in this species include casaba melons and crenshaw melons. Honeydew melons are known for their green flesh and are somewhat smaller than cantaloupes. The following cooling information most directly applies to honeydew melons but is similar for casaba melons, crenshaw melons, and other melons of the Cucumis melo inodorus variety.

Harvesting – Honeydew melons do not separate from the vine in the same way that cantaloupe slip levels can be determined. Instead honeydew melons are harvested when their ground color changes from green and fuzzy to creamy white and waxy. Ripe honeydew may also have yellow accents on their rinds.

Shelf Life – Under optimal conditions honeydew melons may have a shelf life of up to 3 weeks.

Temperature – Honeydew melons do not require temperatures as cold as cantaloupes. About 45°F is optimal.

Humidity – Honeydew melons also do not require quite as high a relative humidity as cantaloupes. About 85%-90% is optimal.

Forced-Air Cooling – Like cantaloupes, honeydew melons should be cooled using the forced-air method. Room cooling alone may take too long to sufficiently lower the honeydews’ temperature to prevent premature decay.

Cooling Information for Watermelons

Watermelons are not muskmelons and are not as closely related to cantaloupes, honeydew, and other melons mentioned in this article as those melons are to each other. Watermelons belong to the Citrullus lanatus species. They have a smooth, hard rind that is usually green with darker green stripes. Inside their flesh is typically a deep red. Some varieties of watermelons may have yellow spots on their rinds and may have pink, orange, or white flesh. Both seeded and seedless varieties exist and watermelon size and weight varies. Different varieties may call for slightly different care but in general the following is true for watermelon cooling and harvesting.

Harvesting – Watermelon are harvested when the portion of the melon resting on the ground changes from a pale white to a creamy yellow. The vine tendril attached to the watermelon will also often begin to wilt and seeded varieties will have usually developed hardened seed coats.

Shelf Life – Watermelons typically last about 2-3 weeks after harvest.

Temperature – Watermelons require warmer temperatures than cantaloupes and honeydew with a range of about 50°F-59°F yielding a shelf life of about 2 weeks and a range of about 45°F-50°F yielding a shelf life of about 3 weeks. However, temperatures at and below 45°F may result in chill damage and should be avoided.

Humidity – Watermelons should be kept in an environment with a relative humidity of about 85%-90% to prevent dehydration.

Room Cooling – Room cooling is typically sufficient to cool watermelons. This involves placing them in a refrigerated room or cooler and allowing them to naturally adjust to ambient temperatures.

SEMCO/SEMCOLD LLC provides high quality, customizable cooling and storage solutions for melons and produce. Regardless of the particular type of melon our customers need to cool and store we can develop a personalized system that best meets their needs and priorities. Our goal is to help our customers get fresh, delicious melons into stores and onto consumers’ plates.

/by

Best Cooling and Storage for Large Fish

Large fish occupy a very important economic role with a major segment of the commercial fishing industry dedicated to catching them. On a per fish basis large fish also have a much higher value than small or medium-sized fish and thus represent a much more significant investment. It is crucial to properly cool and store them after catching so that they can later be sold at full value and safely consumed. Let’s take a look at some common large fish, special considerations when cooling and storing large fish, and best methods and practices.

Types of Large Fish and Their Role

The term “large fish” is fairly subjective in that it might mean different things to different fishermen and there may not be a clear cutoff between large and medium-sized varieties. However, for the most part the many species of tuna and marlin are considered to be large fish, along with other sizable fish such as mahi mahi, halibut, and cod to name just a few.

Large fish are very popular in part because large fillets of meat can be harvested from them and make ideal steaks. Smaller pieces of meat may also be used for a variety of dishes and even fish byproducts such as oil may generate value. As such large fish are important to the economy of coastal towns all over the world.

Special Considerations for Cooling Large Fish

To understand how best to cool large fish it is necessary to understand the ways that large fish vary from their small or medium counterparts. First, large fish have very thick bodies and their meat is often beneath layers of insulating fat. That increased thickness and insulation results in much slower cooling times than are seen with small or medium sized fish. Thus it is important for fishermen to act quickly and efficiently to begin the cooling process immediately after the fish are caught.

While the thickness and insulation are a drawback for rapid cooling, the preservation of large fish does have a significant advantage over the preservation of smaller species: surface area. Relative to their weight, large fish have a much smaller surface area than littler fish. This is easy to understand when one considers that for small fish nearly all of their meat is right beneath the surface; whereas for large fish much of the meat is deeper and further away from the skin surface. The reason that this is so significant is because surface areas are the most vulnerable to spoilage, thus giving the large fish an edge in preservation.

Another advantage for large fish cooling is that just as their larger, thicker nature slows down the cooling process it also slows down the rewarming process. Thus large fish hold onto low temperatures for longer once they reach suitable levels. On the downside, however, is the fact that because large fish are so big there is also more of a risk of a temperature gradient existing with some parts of the fish cooler or warmer than others. By contrast small fish typically cool uniformly through and through.

Preparing the Large Fish for Cooling and Storage

The considerations mentioned above mean that it is much more difficult to adequately cool large fish by merely placing ice against their outer surface. Instead it is recommended that prior to placing them in the hull and icing them, the large fish first be gutted. This of course removes undesirable mass that does not need to be cooled, but much more significantly it creates another major access point for the ice or chilled seawater. Once the fish have been gutted their bellies can be directly filled with ice, thus providing cooling from both their internal and external surfaces.

Cooling with Flake Ice and Chilled Seawater

Research data from the Food and Agriculture Organization of the United Nations (FAO) shows that only two types of commonly used cooling methods are effective enough to rapidly cool large fish within the time window needed for safe preservation: chilled seawater (CSW) and flake ice. As such these two methods should be used on commercial vessels.

SEMCO/SEMCOLD LLC understands the vital role large fish play in the economic lives of our fishing clients. We are committed to providing top quality, dependable cooling and storage systems that are great for use with large fish. All of our systems are custom designed to best fit the needs of the particular client. Let us help you keep your large fish cool and fresh.

/by

Effective Storing and Cooling of Bananas

Bananas are a popular dessert fruit and cooking starch all over the world. However, they are typically grown in tropic and subtropic regions and must thus be shipped to consumers in cooler climates. This makes proper storage and cooling a major consideration since the process often requires the fruit to spend long times in cargo containers. Let’s take a look at some facts about bananas and their varieties, the difference between bananas and plantains, uses for bananas, and factors that affect optimal banana cooling and storage.

Banana Facts, Varieties, and Terminology

All bananas and plantains belong to the scientific genus Musa and most modern seedless bananas are cultivars of the species Musa acuminata or the species Musa balbisiana. Botanically bananas are considered a berry and while many people think of banana plants as being trees due to their large size, they are in fact herbaceous plants. Bananas have no true trunk or stem, but rather have psuedostems that consist of tightly packed leaves. Banana plants range in height from about 10 feet tall to about 23 feet tall, with most cultivars averaging around 16 feet tall. They are perennials which die off every year, but leave behind offshoots capable of propagating the species. Different varieties may have yellow, green, brown, red, or purple rinds.

In the Europe, the United States, and the rest of the Americas the term “banana” is commonly used for the dessert variety that is eaten raw, while the term “plantain” is commonly used for the starchier variety that is used for cooking. However, many more varieties of bananas exist in Southeast Asia and the Pacific Islands and as such there is more overlap between the two and native languages don’t distinguish between them.

The term banana is believed to have originated from the Wolof language of west Africa which uses the word “banaana.” From there it entered English via Spanish or Portuguese.

The Many Uses for Bananas

Bananas are commonly eaten as dessert fruit or blended into smoothies, juices, and ice cream as flavoring. They may also be dried and eaten in foods like granola or used to create banana bread. They are often used in cooking where they represent a significant source of starch for many cultures and cuisines. They may be thinly sliced and fried or baked into banana chips or even fermented into banana beer.

In addition to their use as food, banana leaves are sometimes harvested to make textiles, paper, and other household fabric uses like table cloths. Banana fibers are even used for making Japanese kimonos. Finally, they are also appreciated as a decorative plant.

General Information About Cooling and Storing Bananas

Bananas that ripen on the tree only have a shelf life of about 7–10 days. However, this is generally considered too short a shelf life to be viable for mass market exportation. As such bananas are instead picked green, kept from ripening by careful storage methods, and artificially ripened once they reach their destination.

Temperature – Bananas are typically stored at about 56°F-58°F for long-term storage and transport. Once they are ready for ripening they are warmed slightly to about 59°F-68°F. Bananas should not be subjected to temperatures below 55°F because they are very susceptible to chill damage with green fruit actually more vulnerable than ripe fruit.

Relative Humidity – Optimum relative humidity is about 90%-95%.

Handling – Bananas should be very carefully handled. Dropping them, scuffing them, or bruising them will damage the fruit, could contribute to water loss, and may also cause premature decay.

Shelf Life – The shelf life of bananas will vary significantly based on harvest conditions and storage conditions. Tree ripened fruit only lasts about 7-10 days while fruit picked green and cooled and stored correctly typically lasts about 3-4 weeks. Bananas that undergo controlled atmospheric conditions may even last up to 40 days, or almost 6 weeks.

Controlled Storage Conditions for Bananas

Ethylene is the primary banana ripening agent and plays an extremely important role in commercial processes. Green bananas are often picked, placed and stored in polyethylene bags with carbon dioxide levels raised to about 5% and oxygen levels lowered to about 2%. They are also often stored with potassium permanganate. When ethylene is released by the bananas during storage, it is absorbed by the potassium permanganate thereby preventing ripening.

Once the bananas reach their intended market they are artificially ripened by exposing them to ethylene for about 24-48 hours. The rind of ripe yellow bananas will rapidly develop black spots and brown. However, the fruit inside remains unaffected and suitable for consumption for longer. Fruit that are still partially green when purchased may be ripened more rapidly in-home by placing them in paper bags overnight with high-ethylene producers like apples or tomatoes. SEMCO/SEMCOLD LLC designs high quality produce cooling and storage systems that will help keep bananas fresh and delicious.

/by

Medium-Size Fish Cooling Methods

The proper cooling and storage of fish is crucial to prevent spoilage and the economic loss associated with wasted product. This means that commercial fishermen must carefully plan their fishing trips and consider the best cooling and storage methods for the particular type of fish that they will be catching. In past articles looked at factors that affect the cooling and storage of small fish as well as those same factors for large fish. In today’s article let’s turn our attention to cooling and storage methods for medium-size fish.

The Many Different Types of Medium-Size Fish

The term “medium-size fish” is imprecise by nature and may mean different things to different people. There is no clear boundary between very small fish and their slightly larger cousins or between large, several-hundred-pound fish and their double, or barely single digit counterparts. However, in general the term “medium-size fish” can be applied to many of the several different species of carp, salmon, mackerel, tilapia, cod, and others. These fish form a crucial economic niche in the communities that fish them. They also form the basis for many of the most popular and enjoyed recipes and dishes throughout the country, both in public restaurants and private homes.

Special Considerations for Medium-Size Fish

In many ways medium-size fish offer the perfect balance of the pros and cons of cooling and storing small- or large-size fish. For example compared to large-size fish they will more readily cool evenly, avoiding temperature gradients and vulnerability to potential spoilage in warmer spots. However, like larger fish they will maintain their temperatures more easily and for longer than small fish, avoiding rapid spoilage. Naturally, however, these traits appear along a spectrum and medium-size fish that tend toward the larger or smaller side will also possess many of the same cooling pros and cons of the truly large or truly small fish. This makes it extremely important for fishermen to be aware of the particular type of fish they are dealing with and to use best cooling methods appropriate for that particular size species.

The Effective Use of Ice and Chilled Seawater

Ice is the preferred cooling media on many commercial fishing vessels. That is because ice is economical and readily available, works to immediately begin cooling the fish, provides added moisture for the fish, and does not introduce any foreign chemical or potentially toxic or contaminating agents.

Another popular alternative is chilled seawater. Chilled seawater can be taken directly from the surrounding water, chilled and processed, and used to preserve freshly caught fish. A major advantage is that the seawater is so readily available, does not require pre-storage, and has a composition already likely to be safe and suitable for the fish.

Finally, both ice and chilled seawater provide very effective, thorough cooling. Chilled seawater and flake or slush ice is able to completely surround the fish and enter its crevices and orifices. Larger ice such as block ice should be crushed prior to use.

Planning Ahead for Best Results

As with most endeavors, particularly commercial ones, the key to success is largely in planning ahead. Commercial fishermen who are about to embark on a fishing trip for medium-size, as well as other size, fish should consider the following:

Factors to Consider

  • Type of fish being caught
  • Type of ice being used
  • Fishing conditions
  • Length of trip
  • Estimated haul
  • Cargo space
  • Equipment and resources needed

The type of fish being caught is key to understanding and estimating its likely weight and cooling considerations. Meanwhile the type of ice that will be used is crucial for making proper arrangements, particularly if block ice will be used and the fishermen will have to plan for crushing. Ice type is also important in determining the amount of ice needed since certain types of ice, for example flake ice, will melt much more rapidly than others such as block ice. Likewise the length of the trip – both in terms of time and geographic distance – is key to determining the amount of ice that will be needed.

Fishing conditions such as the climate and time of year are also crucial for determining the fish’s expected starting temperature and the ease of reaching and maintaining safe temperature levels. The cargo space available is key for determining a suitable ice-to-fish ratio while the equipment and other resources needed for the trip must also be factored in since they will affect how much space is left over for fish or ice and perhaps also budgetary considerations.

SEMCO/SEMCOLD LLC understands that when it comes to cooling systems for medium-size fish no two situations are identical. We custom design our cooling systems to best meet the needs of each of our clients and to ensure that their fish stay cool, safe, and fresh. Please contact us to discuss your particular cooling and storage needs.

/by