Broccoli Cooling Methods for Best Quality

Broccoli is one of the most popular and high profile vegetables. It is almost synonymous with healthy eating and images of broccoli are often used to represent vegetables as a whole. It is a staple in many different types of dishes and is also often eaten raw as a standalone treat. However, as with most types of produce the key to getting the best taste, quality, and nutrition from broccoli is in selecting fresh, healthy broccoli that has been properly harvested and cooled. What follows is some key information about broccoli, different cooling methods, and factors that affect its shelf life.

Botanical Facts About Broccoli

Broccoli is a cultivar of the Brassica oleracea plant species. While this scientific Latin name is likely unfamiliar to everyday people the varieties of food it produces definitely are not. Brassica oleracea is not just the species that broccoli belongs to; it is also the species responsible for cabbage, cauliflower, Brussel sprouts, collard greens, kale, and several other commonly consumed leafy greens. These different foods represent different cultivars of the plant, but are in fact the same species and are thus able to be crossed with each other. Broccoli is a member of the Italica Group of cultivars, the most common of which is Calabrese broccoli with the characteristic large green heads atop thick stalks. Other types of broccoli include sprouting broccoli which has more heads and thinner stalks, and purple cauliflower, which despite the name is a type of broccoli that has a cauliflower-like shape and a purple hue.

Health Facts about Broccoli

Broccoli is so popular in large part due to its many positive health benefits. It is an excellent source of vitamin C and vitamin K. It also contains large amounts of B vitamins including niacin (B3), folate (B9), riboflavin (B2), Thiamine (B1), and vitamins B5 and B6. Additionally broccoli is an excellent source of dietary fiber and contains many trace minerals such as calcium, iron, magnesium, manganese, zinc, potassium, and selenium. Its low-calorie nature also makes it a popular choice for weight-conscious consumers.

Research has indicated that broccoli also contains enzymes and compounds that are anti-viral and antibacterial. There is even evidence that broccoli contains anti-cancer properties and that it helps promote DNA repair. For optimal health benefits it is advised that it be eaten raw, steamed, stir fried, or even microwaved. By contrast boiling broccoli reduces many of its most nutritious, anti-carcinogenic properties. The longer it is boiled the more of its nutrients are lost.

General Information About Cooling and Storing Broccoli

Careful cooling and storing of broccoli is imperative to ensure its taste, quality, and nutritional value. Furthermore, better maintained, fresher broccoli will naturally have more market appeal and higher value. For best results the following cooling and storage factors should be taken into consideration:

Temperature – Broccoli should be stored at a temperature of 32°F for optimal shelf life. Dropping below 31°F will run the risk of freeze damage while temperatures above 32°F may be insufficient to slow decay.

Relative Humidity – Broccoli requires a very high relative humidity, about 95-100%. Failure to keep broccoli in a high humidity environment will result in weight loss as the vegetable dries and shrivels.

Ethylene Sensitivity – Broccoli is extremely sensitive to ethylene, a chemical compound naturally excreted by many fruits and vegetables during the respiration process. Ethylene plays an important role in ripening, but sustained ethylene exposure results in decay. Thus, to prevent premature broccoli should be kept separate from other ethylene-producing produce.

Shelf Life – Fresh broccoli has a shelf life of about 2 weeks after harvest. When frozen it may last significantly longer.

Methods of Cooling Broccoli

The following methods of cooling broccoli after harvest have been shown to be most effective:

Icing – Icing the tops is the preferred cooling method because it not only provides excellent temperature reduction, it also helps keep the vegetable stay hydrated, thus reducing weight loss and shriveling.

Hydrocooling – Hydrocooling involves rapidly submerging the broccoli in near-freezing water. This is a very quick and effective method of removing field heat. Hydrocooling is a pre-cooling method that can be combined with other methods such as icing or room cooling once the initial field heat has been removed.

Room Cooling – Room cooling is less effective than icing the broccoli and results in more moisture loss, shriveling, and yellowing of the broccoli. However, room cooling may be effective short term or in the absence of options such as icing.

SEMCO/SEMCOLD LLC understands the economic importance of keeping broccoli properly cooled and stored. We provide dependable, custom-made cooling and storage solutions that are ideally suited for use with broccoli and other produce crops. Like our customers we are committed to ensuring that consumers end up with the freshest, most delicious broccoli possible and we are proud to be able to offer industry-leading cooling solutions that meet that objective.

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Best Cooling and Storage for Small Fish

Due to their name alone, many people outside of the fishing industry may assume that small fish are just that: “small fish” that almost aren’t even worth reeling in. After all in common daily speech people often refer to good deals as “big fish,” while the “small fish” aren’t seen as lucrative. However, the reality is that within the fishing industry small fish such as sardines and fish of similar size are in fact quite important and profitable.

The Uses and Role of Small Fish

The term sardine is very commonly applied to small commercial fish. However, this term is inexact and is just loosely used to refer to fish in the clupeidae family. It may refer to a variety of species of small fish. The term “pilchard” is also commonly used, especially in the United Kingdom and Europe. Regardless of the name given to them, so-called small fish serve a number of important purposes including:

  • Canning
  • Pickling
  • Grilling
  • Smoking
  • Drying
  • Salting
  • Bait Fish
  • Fish Meal
  • Fish Oil

They are considered very nutritious and when they are properly prepared also quite delicious. Fish meal may be used for pet or animal food. Meanwhile, the oil produced from these little fish may also be used for a variety of purposes unrelated to consumption. Fish oil is commonly used in the manufacturing of varnish, paint, and linoleum.

Special Considerations for Cooling Small Fish

It is important to understand how small fish vary from their medium or large counterparts. For one thing due to their increased surface area and smaller weight and size they are more prone to spoiling. That is because their meat is closer to the surface with fewer layers of insulation protecting it from warmer temperatures. This makes proper small fish cooling and storing extremely important for preventing the loss associated with spoilage.

On the flip side, however, is the fact that because they are so small and have less mass, small fish cool more rapidly. They also cool more uniformly. Larger fish may experience cooling gradients with the parts of the fish exposed to the ice being cooler than parts further away from the ice. By contrast a well-packed, small fish is likely to be cooled through and through.

Planning Ahead for Best Results

As with all types of fishing trips and commercial endeavors it is wise to plan ahead for best results. A well-insulated cooler is more efficient at keeping cool air in and warm air out, potentially allowing the voyage to be successfully undertaken with less overall ice. This will also increase the amount of storage area that is available for the fish rather than the ice.

However, it is crucial to bring enough ice to keep the fish safely chilled for the duration of the trip. To do this it is necessary to consider factors such as the ambient temperature of the water – and thus also the fish – where the fish are being caught. It is also important to consider how long the vessel will be out to sea and how quickly it can make its way back to shore.

Cooling with Ice and Chilled Seawater

Most industrial fishing operations use ice, chilled seawater, or a combination of the two. Chilled seawater is effective because it is abundant, cost effective, and will thoroughly permeate the fish for better cooling. Ice is highly effective for a variety of reasons including its versatility, low-cost nature, moisture retention, convenience, safety, and more. For ice to be most effective, however, it should be able to fully surround the fish and should thus be broken into small pieces or flakes.

SEMCO/SEMCOLD LLC understands the vital role small fish play in the lives of the fishermen who catch them. We are committed to providing industry-leading cooling and storage systems that are well suited to the particular needs of each of our clients. We can customize the system to be most effective for use with small fish and to meet the capacity demands and other specifications of the particular client. Please contact for additional information.

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Cooling and Storing Grapes after Harvest

Grapes are one of the most popular types of berries in the world. They have been cultivated domestically for over 6,000 years and are an integral part of cultures around the world. As with most fresh fruits and vegetables, however, proper cooling and storage is crucial for preserving quality and shelf life. Let’s take a look at some general facts about grapes, conditions that affect their cooling and storage, and successful preservation methods.

General Facts About Grapes

Grapes are a fruiting berry that grow on deciduous vines. They can be eaten raw or processed and consumed in a variety of different foods and drinks, in particular wine. archeological evidence shows that humans have been producing wine for at least 8,000 years and it is believed that grapes were domesticated between 6,000 and 8,000 years ago. Grapes are often classified as either table grapes or wine grapes. Table grapes are eaten raw, used for grape juice, jams, or other food, while wine grapes are used for winemaking.

Depending on their intended use grapes are grown and cultivated to have different characteristics. Tables grapes are usually larger and have thinner skins than wine grapes. Meanwhile wine grapes tend to have a higher sugar content and thicker skins since these traits are desirable for winemaking. Grapes themselves varieties and colors including green, dark blue, yellow, orange, pink, crimson, and black. So called “white grapes” are actually green.

The Many Uses of Grapes

Grapes have a wide variety of uses. In addition to being eaten raw or made into wine, they are also commonly fermented into brandy or vinegar. Non-fermented grapes are used for grape juice, which may be consumed by itself or in various juice cocktails. Meanwhile grapes are also one of the most popular types of dried fruit and are frequently turned into raisins. Dried grapes are usually known as raisins; however, they may also be called currants when they are dried from Corinth grapes – “blackcurrants” and “redcurrants” are different types of berries unrelated to grapes – or they may be called sultanas when they are made from the Sultana grape, or when raisins made from non-sultana grapes are bleached to have the appearance of traditional sultanas.

Grapes are also of significant importance in jam, jellies, and other preserves. Additionally grape leaves are often used in Mediterranean dishes and grape seeds may be used to make grape seed oil for cooking or grape seed extract.

Grapes are also believed to have health-promoting properties. Research indicates that the resveratrol in their skins may help protect or improve the cardiovascular system. They are also being studied for possible effectiveness in reducing the risk of cancer, though that link has not been proven.

General Information About Cooling and Storing Grapes

Whether they are going to be eaten raw, made into juice or wine, or used in other products, it is important to properly cool and store grapes to keep them fresh, delicious, and nutritious.

Temperature – Grapes should be stored at a temperature of about 30°F-32°F. Cooler storage runs the risk of freeze damage whereas warmer temperatures may be insufficient to fully preserve them.

Relative Humidity – Grapes have a very high moisture content and as such require a high relative humidity. They should be stored at a relative humidity of about 90%-95%. Additionally it is important to avoid placing them directly in the path of rapidly flowing air since this will hasten dehydration.

Storage and Handling – Grapes should be stored away from other produce that have a strong smell since they may absorb odors. In particular they shouldn’t be left near onions and leeks. It is also important to ensure that there is adequate air flow around the grapes to keep them cool and that they are not too tightly packed together. Finally, all efforts should be made to prevent the grapes from coming into contact with water since this will also hasten decay.

Shelf Life – Under proper conditions fresh grapes will have a shelf life of about 1-2 weeks. Longer shelf lives may be attained if the fruit is frozen, processed, or preserved.

Ethylene – It is worth noting that unlike many other types of produce grapes are not ethylene sensitive and the presence of ethylene will not affecting ripening or decay.

Methods of Cooling Grapes

For best results grapes should be cooled using the forced-air method. This involves placing the grapes in a refrigerated room such as a cooler and using fans to force air circulation. However, once again it is important to avoid inadvertently dehydrating the grapes with too heavy or direct an air flow. The user of a humidifier may be required to keep the grapes properly hydrated.

SEMCO/SEMCOLD LLC provides high quality, dependable cooling and storage solutions for commercially grown grapes. We know how important freshness is to our clients and we can fully customize their cooling and storage systems to best meet the needs of their particular operation. Contact us for additional information or to create a custom cooling system.

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Cucumber Post-Harvest Cooling Methods

Cucumbers are a classic ingredient in salads as well as many other dishes and sauces. Cucumbers are also arguably the most popular of all pickled foods and in the US the term “pickles” refers exclusively to pickled cucumbers. There are in fact three main varieties of cucumbers that have each been cultivated to improve the cucumber’s suitability for different purposes: slicing, pickling, and burpless. Regardless of the variety and ultimate use, starting with a healthy, high quality cucumber and carefully cooling and storing it after harvest is critical.

Facts About Cucumbers and Cucumber Varieties

Cucumbers are members of the gourd family and are thus closely related to squash, zucchini, watermelons and other melons. Like their relatives cucumbers are classified as a fruit in botanical terms; however, like squash they are often used more as a vegetable for culinary purposes. Cucumbers grow on creeping vines and produce thin, spiraling tendrils that climb trellises and other supporting frames. Eventually the vines develop flowering blossoms, which eventually produce the cucumber fruit. Like many other types of fruit they have a very high water content, usually about 90% or higher.

Cucumbers originated in India and from there spread throughout Southern Asia, the Middle East, and Mediterranean. They have been cultivated for at least 3,000 years and are mentioned in the Bible as well as in the writings of the ancient historian Pliny the Elder. The Roman Emperor Tiberius is known to have had such a great fondness for them that special measures had to be taken during his reign so that he could eat them year round. The main varieties of cucumbers are as follows:

Slicing – Slicing cucumbers are long, smooth,and uniform in color. They are harvested while green, though if allowed to continue ripening will turn yellow and become bitter and sour. As the name implies they are typically cut into round slices and are commonly used in salads and other dishes. In North America slicers have a thick, tough skin; however, the ones grown in other countries have a more delicate, thinner skin and are also typically smaller. Slicing cucumbers may also be pickled if desired.

Pickling – Pickling cucumbers are a specially developed cultivar that are more suitable to pickling. They have a longer shelf life than slicers as well as several other key physical differences. Pickling cucumbers are typically shorter and thicker than slicers, have a less uniform shape, and usually have bumpy skin. They also have varying colors and may be creamy yellow, light, pale green, or dark, deep green. Many different pickling processes exist which yield different flavors and textures.

Burpless – Burpless cucumbers have been cultivated to be easier to digest than slicing and pickling cucumbers and are less prone to causing digestive gas for the people who consume them. They are typically seedless or nearly seedless, have a thinner, sweeter taste than other varieties, and often grow considerably larger. They may be eaten raw, sliced into salads, chopped up into yogurt, fried, or braised with meat.

Gherkin – The gherkin belongs to the same species as other cucumbers and has been specially cultivated for use in pickling. However, gherkins are their own cultivar and are distinct from other pickling cucumbers. Gherkins are so popular for pickling than in some parts of the world such as the United Kingdom and Australia the term “gherkin” is used generically to refer to a pickled cucumber instead of the typical American term “pickle.” In this way the term may be applied to other cultivars that are not technically gherkins.

Information About Cooling and Storing Cucumbers

Cucumbers are at their most delicious when they have been harvested at their prime, carefully picked and stored, and properly cooled. What follows are key factors that affect the cooling and storing of cucumbers:

Temperature – For maximum freshness and quality cucumbers should be stored at a temperature of about 50º-55ºF. They may suffer chill damage if over-cooled and will freeze at 31ºF. However, temperatures that are too high will hasten decay and reduce shelf life and quality.

Relative Humidity – As discussed above, cucumbers have a very high moisture content; typically 90% or more of the cucumber’s weight comes from water. Thus, if cucumbers are exposed to dry air they will rapidly shrivel and shrink, losing both mass and quality. For best results cucumbers should remain in an environment with about 95% relative humidity.

Ethylene Sensitivity – Cucumbers are highly sensitive to ethylene and will rapidly yellow and decay in response to even low levels of ethylene. For this reason it is important to keep cucumbers isolated from ethylene-producing fruits and vegetables such as tomatoes, bananas, and other melons.

Handling – Cucumbers should be cut, not pulled from the vine. Pulling cucumbers from the vine may result in tearing. Cucumbers are also prone to bruising and other defects if they are mishandled or treated too roughly.

Shelf Life – Cucumbers have a shelf life under optimal conditions of about 10 – 14 days. If pickled the cucumber’s shelf life is dramatically extended.

Methods of Cooling Cucumbers

Hydrocooling – Hydrocooling is a pre-cooling method that involves rapidly submerging the cucumbers in near freezing water. This results in a very fast and effective removal of field heat and quickly lowers the cucumbers’ temperatures to levels that can be more easily managed with other cooling methods such as room cooling or forced-air cooling.

Room Cooling – Room cooling involves placing the cucumbers in a refrigerated room such as a cooler and allowing them to gradually acclimate to the ambient temperature. For this method to be effective the cucumbers should not be over-packed, which might result in fruit near the center of the bunch never fully reaching the desired temperature or in doing so too slowly to prevent quality loss.

Forced-Air Cooling – Forced-air cooling involves placing the cucumbers in a refrigerated room around a large fan which then pulls cool air through the cucumbers, thereby forcing airflow and more rapidly cooling the cucumber than room cooling alone.

SEMCO/SEMCOLD LLC is an industry leader in the manufacturing and installation of industrial cooling equipment that is ideal for use with cucumbers and other produce. We know that our clients are trusting us with the quality of their crops and we are committed to earning that trust with dependable, effective cooling systems. Our systems can also be fully customized to best fit the capacity needs and other specs of our clients.

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5 Tips to Prevent Fish Spoilage

The bane of many industrial fishermen is spoilage. Fish spoilage destroys the economic value of the catch and, if spoiled fish are somehow overlooked and do make it to market, could also severely damage the reputation of the fisherman or company. What follows are 5 important tips for preventing fish spoilage.

Use Flake or Small Ice

Many fishermen bring ice to sea in block form since block ice is more compact to store and since the ice itself is often sold in block form. However, the cooling efficacy of the ice is much higher if it is in flake or slush form. That is because compared to large or block ice, smaller ice particles can come into much more complete contact with the fish as they make their way into small crevices and openings. Thus, even if you do bring your ice in block form it is a wise strategy to break it into small pieces or flakes prior to icing the fish.

Bring Plenty of Ice

Right up there in terms of importance with using the right type of ice is using enough ice. For more information on determining the amount of ice you will need for your fishing trip please see our article on How to Calculate the Amount of Ice Needed to Chill Fish. The main takeaway, however, is that for warm-water fishing you will need approximately a ratio of 1:3 for pounds of fish to pounds of ice and possibly more depending on other factors. It could be tempting to underestimate how much ice you will need since bring more ice will likely reduce the storage capacity you have available for fish; however, a better way to think about it is that bringing too little ice could endanger your entire catch.

Insulate Your Storage Area

The best way to safely reduce the amount of ice you will need is to insulate your storage area. Well-insulated cargo holds will help reduce the rate at which the ice melts by keeping warm temperatures out and cold temperatures in. This will keep your fish fresh and safe for longer and could also help free up valuable cargo space that you can use for something else.

Cover the Fish Immediately

It’s hard to over-emphasize how dangerous it is too leave fish out, baking in the hot sun. Ideally of course you will be able to immediately ice them and store them in a well-insulated container, but even if this is not possible, it is crucial to at least keep them covered and moist as soon as they are out of the water. Consider setting up a canopy on your boat’s deck to reflect much of the sun’s rays and provide crucial shade to freshly-caught fish – and your crew.

Plan Ahead

The key to preventing fish spoilage is to plan ahead as much as possible. Before ever leaving shore you should know how long you will be out, how far you will go out, what the weather will be like, and what types of fish you will be catching. These factors will all impact how much ice you will need to bring and how much time you have before spoilage occurs.

SEMCO/SEMCOLD LLC offers a full range of ice and cooling systems that are ideal for use in the seafood industry. We understand how crucial it is for our clients to keep their fish fresh and safe and we take that responsibility very seriously. All of our systems can be fully customized to meet the needs and capacity demands of each particular client. Please contact us for more details.

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Information About Pickles and Pickle Styles

For millennia people have been searching for ways to extend the shelf life of their foods while also improving taste. In response the process of pickling developed, which involves soaking the food to be pickled in vinegar, salt brine, or other herbs, spices, and fluids. By far one of the most popular foods to pickle is the cucumber, and indeed throughout North America the term “pickle” is synonymous with pickled cucumbers, requiring the speaker to clarify if the pickled food in question is something other than cucumber.

Facts about Pickles

References to pickles exist in some of the earliest known literature. Aristotle praised the curative effects of pickles, Julius Caesar is known to have fed pickles to his army believing they would promote strength, and even Cleopatra attributed her renowned beauty to a diet rich in pickles. Likewise noted writers including Shakespeare and Thomas Jefferson often mentioned them in their text. In today’s era of health-conscious dieting pickles have the advantage of being very low in calories while still containing up to 20% of the Recommended Daily Allowance of vitamin K.

Types of Pickles

Because pickles are so popular and widespread they are found in traditional dishes throughout the world. The pickling process allows a great deal of flexibility in terms of the pickling brine used, for example vinegar or salt brine, as well as the spices and herbs used, for example dill, allspice, garlic, horseradish, mustard seeds, bay leaves, and many others. Additionally the pickles may be sliced, speared, or pickled whole and may be pressed or unpressed. The cultivar of cucumber used in the pickling process may also vary as does the pickling vessel, which may be a glass jar, wooden barrel, or ceramic container. Finally, different textures and flavors can be attained depending on the length of time the pickle is soaked in the brine. The following is a list of some of the most popular types of pickles and information about them:

Bread-and-Butter Pickles – Bread-and-butter pickles are very popular on hamburgers, sandwiches, and hot dogs. They are sweeter than dill pickles thanks to a higher concentration of sweetener in the brine. The cucumbers used in bread-and-butter pickles are often pre-sliced prior to pickling to allow the consumer to easily add them to sandwiches and burgers.

Brined Pickles – Brined pickles use a saltwater brine which may vary in concentration to promote the natural fermentation process. The more salt there is present in the brine solution the more sour the pickles will be. The natural fermentation process does not involve the use of any vinegar, though some modern manufacturers add it as a preservative. Instead the process relies on the presence of Lactobacillus bacteria which is usually naturally found on the skin of growing cucumbers. In addition to the saltwater brine many other herbs and spices may be used, depending on the particular recipe.

Cornichon Pickles – Cornichons pickles are a type of French pickle. They are made from small gherkins that are pickled in a solution of vinegar and tarragon. This tart pickle is often found accompanying French pâtés.

Danish Pickles – Traditional Danish pickles are thinly sliced and pickled in a brine of sour-sweet vinegar containing salt, sugar, dill, and mustard seeds. Danish cucumber salad is known as agurkesalat and it often accompanies traditional Danish meat dishes, particularly a roasted chicken dish known as gammeldags kylling med agurkesalat. Danish pickles are also often found on Danish-style hot dogs.

Gherkins – Gherkin are perhaps the most popular and well-known type of pickle. The term gherkin refers to a particular cultivar of cucumber, the West Indian or Burr Gherkin (Cucumis anguria) which are harvested and pickled when they are about 1”-3” long. The term has also has come to refer more loosely to any small cucumber that was pickled in a vinegar brine, even if a different cucumber cultivar was used. In the United Kingdom and Australia instead of the American term “pickle,” the word “gherkin” is used to refer to a pickled cucumber.

Hungarian Pickles – Hungarian pickles may be either savanyú uborka, which are made throughout the year using vinegar, or kovászos uborka, which means “leavened pickles” and which are made during the summer using a mixture of spices such as dill and garlic, water, and salt as well as slices of bread. The bread is added to the pickling vessel and then the container is left in the sun for a few days to promote yeast fermentation.

Kosher Dill Pickles – The term “kosher” in the kosher dill pickle style does not refer to the usual meaning – that the food has been prepared in accordance with Jewish dietary practices – but rather that the pickle has been made in the traditional style of Jewish New York City pickle makers. This style includes the generous use of garlic and dill in a natural salt brine. The pickle may be “full-sour” which means that it has fully fermented, or it may only be “half-sour” denoting a shorter pickling process that leaves the food still crisp and bright green. This style of pickle has been produced in New York City since at least 1899, but is known to have existed even earlier in Germany, Poland, Russia, and Ukraine.

Lime Pickles – Lime pickles are first soaked in lime for at least 24 hours, rather than a salt brine, which makes them crisper. The lime is rinsed off prior to consumption. Often after the initial 24-hour lime soak vinegar, sugar, and other spices are added to the solution.

Polish Pickles – There are two primary styles of Polish pickles which originated in Northern Europe but have spread worldwide. The ogórek kiszony/kwaszony is similar to the kosher dill style but contains a different blend of spices and seasonings and is preserved in wooden barrels. The ogórek małosolny style, which translates to “low-salt cucumber” refers to a type of pickle that has only been in the pickling solution for a few days. The second major variety of Polish pickle is the ogórek konserwowy which is sweet and vinegary, uses a different recipe of spices, and is preserved in jars rather than barrels.

Swedish Pickles – Swedish pickles, known as pressgurka, are similar to Danish pickles in that they are thinly sliced and placed in a pickling solution of vinegar, sugar, dill, and mustard seeds. However, unlike Danish pickles they are pressed and the solution also contains parsley.

The Importance of Cucumber Quality

Regardless of the style of pickle, nearly all can be enhanced with the use of fresh, high quality cucumbers. In order for cucumbers to maintain peak flavor, quality, and nutrition it is important for all proper harvesting, cooling, and storage methods to be observed. SEMCO/SEMCOLD LLC is an industry-leader in manufacturing cooling and storage systems that are ideal for cucumbers and pickle farmers. Our systems can be customized to best fit the needs of each of our clients.

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Cooling and Storing Fresh Coconuts

Coconuts are one of the most versatile of all food crops with a huge range of culinary uses. Meanwhile their husks, leaves, shells, and trees can also be used for many different household products and tools. They are so important and useful in fact that in Sanskrit their name translates to “the tree which provides all the necessities of life.” When coconuts are being shipped fresh to different markets it is important that they be properly cooled and stored to preserve quality and taste.

General Facts about Coconuts

Coconuts grow on the coconut tree (Cocos nucifera). It is a palm tree which has a natural distribution that spans much of the tropics and subtropics. These trees grow very tall, up to about 98 feet, though dwarf cultivars of the tree also exist. Under absolute ideal circumstances a mature coconut tree may produce up to 75 coconuts a year; however, about 30 is more common. Trees begin to produce after about 6-10 years and reach full maturity at about 15-20 years.

The coconut tree requires very high humidity and warm temperatures to grow. A frost will often kill or severely damage a coconut tree and they also will not thrive in areas that do not have a fairly high average daily summer temperature, about 82°F to 99°F. However, they may survive in areas of high humidity even if there is relatively low actual precipitation. The trees need direct sunlight to grow and cannot survive in forests or other areas with a thick overhead canopy. Only the US states of Hawaii and Florida are capable of sustaining coconut palms without regular irrigation and special care and in Florida only the southern and central regions of the state are suitable, including the Florida Keys. The microclimates around Brownsville and Galveston Island in Texas, and the Southern California coast may sustain coconut palms for a period of time, but they are likely to be damaged or killed by occasional frost.

Coconuts in Food Products

Coconuts have a huge array of different culinary uses and can be made into many different food types including:

  • Coconut flesh (called “copra”)
  • Hearts of palm (from the buds of the palm, also called “palm cabbage”)
  • Coconut water
  • Coconut milk
  • Coconut oil
  • Coconut butter
  • Coconut chips
  • Coconut flour
  • Coconut sugar
  • Coconut curries
  • Coconut tea
  • Coconut vinegar
  • Coconut wine
  • Coconut “vodka” (distilled wine that increases in alcohol content)

Coconuts in Household Products

Many of these products are routinely found in desserts, sauces, drinks, candies, salads, and other dishes, both sweet and savory. In addition to the stunning array of food products that come from coconuts, coconuts and their shells, husks, leaves, and bark also provide a host of other uses for traditional as well as modern cultures including but not limited to:

  • Soaps
  • Massage oil
  • Hair oil
  • Cosmetics
  • Brooms
  • Baskets
  • Brushes
  • Sponges
  • Ladles
  • Cups
  • Bowls
  • Planters
  • Ropes
  • Doormats
  • Sacks
  • Mattress stuffing
  • Caulking for boats
  • Cooking skewers
  • Kindling
  • Thatching for roofs
  • Wood for furniture
  • Buttons on clothes

Coconuts and Medicinal Uses

Coconut oil is believed to improve cholesterol by lowering the levels of triglycerides, phospholipids, and LDL found in the blood while also increasing healthful HDL cholesterol. It is also speculated that coconut peel may contain anti-cancer properties. Many traditional medicines also use it for anti-inflammation and to treat wounds such as rat bites. During World War II and in other emergency situations, coconut water has been used for emergency transfusions. This is possible because the inside of the coconut is sterile until open and the coconut water contains sugars and salts that are compatible with the blood stream, analogous in some ways to other intravenous (IV) solutions.

General Information About Cooling and Storing Coconuts

Coconuts will be processed differently after harvest, as well as harvested at different points in their maturity cycle, depending on the applications that are desired. However, when coconuts are shipped fresh to consumers in grocery stores, markets, and other such locations it is imperative that they be properly cooled and stored to prevent spoilage or quality degradation. The following are some key factors that affect cooling and storage.

Temperature – Coconuts should be stored at a temperature of about 32°F to 35°F.

Relative Humidity – Coconuts should be kept at a relative humidity of about 80%-85%.

Handling – Depending on the maturity of the coconut they may be very prone to physical damage, with younger coconuts more prone to splitting than older coconuts. Coconuts should not be dropped or over-packed.

Shelf Life – Depending on storage condition and other factors a fresh coconut has a shelf life of about 1-2 months.

Methods of Cooling Coconuts

Forced-Air Cooling – Coconuts can be cooled using the forced-air method, which involves placing the coconuts in a refrigerated room such as a cooler and drawing cool air through them.

Hydrocooling – Hydrocooling may also be used to quickly and effectively cool coconuts. This involves submerging the coconuts in very cold, near freezing water.

SEMCO/SEMCOLD LLC designs and manufactures high-quality, industry-leading cooling and storage systems. These systems are ideal for use with coconuts and other produce and can be custom-made to best fit the space, capacity, and other demands of each of our clients. We want to help our clients provide end consumers with delicious, high-quality coconuts.

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Storage Considerations for Live Lobster

Lobsters are one of the most sought after of all types of seafood, even considered by some to be a luxurious delicacy. This in turn means that they command a premium price and can be quite lucrative for lobster fishermen. However for lobsters to be so thoroughly enjoyed by the public and profitable to the fishermen, it is crucial that they be kept alive until they are ready to be cooked. This requires proper and meticulous cooling and storage.

Lobsters Must be Kept Alive Prior to Cooking

With most types of meat, particularly non-seafood, there is a much longer window of time possible from the moment when the creature dies until it must be cooked. Often simply cleaning the meat and then freezing or refrigerating it short-term until the consumer is ready to cook and eat it is perfectly safe and doesn’t compromise the taste or quality. However, that is not the case at all with lobster.

As soon as a lobster dies its body begins to undergo a rapid chemical change that will quickly render the meat both unsafe and unappetizing to eat. Thus the lobster must be kept alive after it is caught, while in transit to the market or restaurant where it will be sold, and even while it is waiting for the final consumer to purchase it. Alternatively, the lobster can be cooked and frozen for later consumption, but regardless it must be kept alive until it is ready to be cooked. This will require specially designed tanks with carefully monitored water temperature and composition.

Saltwater Is Essential

Lobsters are marine animals that are caught in salty ocean water. Thus in order for the lobster to remain alive it must be kept in saltwater that closely mimics the conditions and composition of natural seawater. The optimum salinity range for lobsters is about 29-35 parts per thousands of salt. However, there is more to seawater than just salt and while merely replicating the correct salinity may be somewhat effective for keeping lobster alive short-term, it is less effective for long-term storage since actual seawater contains a wide variety of trace minerals. Even minerals that exist in tiny ratios of parts per million can still play an important role in long-term lobster survival. For this reason many fishermen choose to utilize a storage system that pumps actual seawater into the lobster tanks.

Natural seawater has a pH of about 7.5 to 8.4 and thus the lobsters should also be stored in an environment that has a pH of no lower than 5 and no greater than 9. However, the lobster themselves will also have an impact on the pH of the water because lobsters excrete ammonia, which will make the water more acidic as it builds up. Ammonia is also toxic to lobsters and must be removed. Thus in addition to pumping natural seawater into the lobster tanks, many fishermen also utilize an open rather than closed water system so that the ammonia will be naturally removed. If a closed system is used then some type of filter will need to be used. One solution is a biofilter containing bacterial colonies that will convert the ammonia into nitrite. However, simply placing broken mollusc shells in the filter will also help curtail a pH decline.

Lobsters Should be Kept Cool

Lobsters should kept in water that falls between about 40°F and 50°F. There are pros and cons to different temperature levels within that range. At higher temperatures the lobster are more active, which in turn often makes them much more enticing to would-be consumers. However, as temperatures rise so too does the need for very careful and precise control over water salinity levels, pH levels, waste removal, and composition. That is because at lower temperatures the lobsters’ metabolic rate decreases and they thus produce less waste and are less sensitive to fluctuations in water composition.

However, when lobsters are caught in the summer they have already acclimated to warmer temperature levels and should thus be introduced to lower temperature levels more gradually to prevent a shock to their systems. Generally they should be kept within a temperature differential of about 15° F. If water temperatures are warmer or colder than 15° F compared to the temperature they are already acclimated to then there is the potential that the sudden change may kill them.

Storage Tank Considerations

Copper is extremely lethal to lobsters. The typical amount of copper in seawater is about 0.003 ppm; a lethal threshold for lobsters is only about 0.056 ppm. Thus it is crucial that their storage tanks do not contain any copper. Likewise copper coiling is often used in refrigeration systems; however, this too is potentially lethal to lobsters and thus coils should instead be made of black iron, galvanized iron, titanium, stainless steel, or plastic. Each of these different materials will have its own set of pros and cons in terms of expense, maintenance, and heat conductivity.

Lobsters should not be allowed to be in direct contact with cooling surfaces and generally an intermediary surface like a baffle plate should be used. Alternatively the lobsters may be placed in a separate tank from the refrigerant coils to prevent accidental contact. The water should be agitated to ensure good water-to-coil friction, which will increase efficiency compared to allowing the coils to cool the water passively.

It is typically best to consult a refrigeration expert about the storage tank configuration because improper placement of air-cooled condensers and other components could result in heat being released into the system or in other inefficiencies that compromise function.

SEMCO/SEMCOLD LLC develops efficient, high quality cooling systems that are ideal for safely storing live lobster. Our systems can be customized to reflect the capacity demands and other priorities of our customers. Our goal is to ensure that your lobsters reach the final consumer while still live and fresh.

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Factors That Affect Seafood Cooling Rate

Seafood is one of the most highly perishable of all food types and will begin to spoil as soon as the fish dies. Lowering the meat’s temperature to the temperature of freezing, 32°F, will help prevent the growth of spoilage and pathogenic micro-organisms, thereby crucially extending the seafood’s viable shelf life to the point that it can be transported and sold. However, for this process to be effective it is important to understand the rate of cooling and the factors that may affect it. Failure to do so could result in inadequate cooling and dangerous, spoiled seafood. What follows is a discussion of several of the main factors that affect seafood cooling rate.

The Size of the Fish

The size of the fish is one of the most important factors that affect cooling rates since as a general rule the larger the fish the more ice will be needed to cool it and the longer it will take to completely cool. It is also important to realize that even if the outer surface of the fish reaches freezing, the inner layers of meat may still be retaining heat. Thus, larger fish will of course call for more ice and more aggressive cooling methods.

The Starting Temperature of the Fish

Another very important factor is the temperature of the fish. Most fish are cold-blooded, meaning that their body temperatures are closely in line with ambient temperatures. This is in contrast to warm-blooded organisms who regulate their body temperatures and keep it fairly consistent regardless of ambient temperatures. Thus a fish that is caught in a polar or temperate region with a cold or cool climate will have a body temperature that is much lower than that of a fish caught in a warm or hot tropical or subtropical climate.

The higher the fish’s starting temperature the longer it will take to fully cool to a safe storage temperature near freezing. Likewise, in order for the fish to reach this safe temperature it will require much more ice than a fish that is caught in already-cold waters. Thus fishing vessels operating in warmer temperatures need to start out with more ice than cold-water vessels and plan accordingly.

The Type of Ice Being Used

Some people inexperienced in the fishing or cooling industries may not realize that when it comes to cooling fish not all ice is created equally. That is because in order for the ice to be maximally effective it needs to fully suffuse and saturate the fish, so that as much of the fish as possible is in contact with the ice. Thus a fish placed against of block of ice will not be as quickly and evenly cooled as a fish that is surrounded by flake ice. Fish placed in a slush ice bath is even more efficiently cooled since the cooling agent may then enter crevices and cavities inaccessible by larger chunks of ice.

Thus an informed selection of white ice type will be used on a fishing trip will carefully consider the cooling efficiency of each type of ice and weigh that against other factors. For example despite the fact that block ice is relatively inefficient for cooling fish in block form, some fisherman decide to bring it anyway due to the convenience of storing and transporting it and an ease of acquiring it. Once out to sea the block ice may then be crushed to allow for better fish cooling.

The Amount of Ice Present

A fourth factor that affects the rate of seafood cooling is the amount of ice that is present. Not all of the cooling potential of ice is able to be transferred directly to the fish. Instead some ice is sacrificed in the process of thermal loss. Thus a successful fishing expedition needs to correctly account not just for the weight of ice that will be needed to properly chill the fish, but also for the ice that will be needed to replace melting ice due to thermal loss. If there is not enough ice present then the fish may not achieve full cooling or may begin to re-warm once ice loss passes the critical point of no longer being able to compensate for thermal loss.

The Ambient Temperature in the Hold

Just as the starting temperature of the fish plays a large role in the cooling rate so too does the local ambient temperature in the hold. As we discussed above not all of the cooling potential in ice can be directly applied to the fish since some will be sacrificed to thermal loss. Naturally this effect will be much higher in a warmer local environment than a cooler one. That is why having a well-insulated storage hold can make such a significant difference in cooling rate and efficiency. A well-insulated container will allow less heat in, thereby reducing thermal loss and allowing for greater ice efficiency.

SEMCO/SEMCOLD LLC is an industry leader in manufacturing and supplying industrial cooling equipment. Our fishing clients can count on us for equipment that gets the job done thoroughly and efficiently while taking their particular space and capacity needs into consideration. Please contact us so that we can design a fully customized system for your fishing needs.

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Cooling and Storing Cherries Post-Harvest

Cherries are easily one of the most popular and beloved of all fruits. The sweet cherry is commonly eaten as a snack by itself or with other fruits and berries, added as a decadent ice cream topping, used as a drink garnish, and more. Meanwhile the sour cherry is an essential ingredient in many dishes and sauces and is very popular with chefs the world over. As with most other food products, freshness is key and in the case of cherries one of the most important ways to ensure freshness is by following proper cooling and storage methods after harvest.

General Facts About Cherries

Cherries belong primarily to one of two main species Prunus avium or the “sweet cherry” and Prunus cerasus or the sour cherry. The original range of the cherry consisted of much of Europe, northern Africa, and western Asia. However, the cherry can grow in most temperate climates and as a result it is now also grown in the United States and Canada, Australia, and expanded regions in Europe and Asia. Cherry fruits are usually produced in the summer – though some cultivars produce later or earlier in the year – but require cold weather to germinate. As a result the cherry cannot be grown in tropical regions.

In addition to its fruit, the cherry is also prized for its wood. Cherry tree wood is known for its beauty and physical properties and is highly popular in the furniture industry. Cherry trees typically do not produce their first crop until they are between 3-4 years old. Full maturity is reached at about 7 years.

Information About Cooling and Storing Cherries

Cherries are a relatively expensive crop to produce because they are very sensitive to damage from rain, hail, and other precipitation, typically require spraying and irrigation to grow, and are labor intensive. For this reason it is all the more important that once cherries are harvested they are carefully handled, cooled, and stored so that the maximum return on investment can be achieved and also so that end consumers get the best product possible. There are a variety of important considerations for cherry cooling and storage including the following:

Temperature – Cherries need to be cooled to and stored at relatively low temperatures to prevent premature quality loss. Sweet cherries should be cooled and stored at a temperature of about 30-31°F, while sour cherries benefit most from a temperature of about 32°F.

Relative Humidity – Like many fruits cherries have an extremely high moisture content, which in turn means that if they are not kept at a high relative humidity they may shrivel and dry out. Cherries should be kept a relative humidity of about 90-95%.

Shelf Life – Sweet cherries have a shelf life, under ideal conditions, of about 2-3 weeks. Sour cherries maintain their quality for a shorter span of time, with a shelf life of only about 3-7 days.

Methods of Cooling Cherries

Cherries need to be cooled quickly and thoroughly to maintain their quality and taste. They also run the risk of becoming discolored if they are not thoroughly and completely cooled relatively quickly, which makes them much less marketable and appealing to consumers. The following are effective methods of cooling cherries:

Hydrocooling – Field temperatures are often upwards of 80°F when the cherries are picked. This temperature can quickly damage the fruit after it is off the tree. Hyrdocooling is a highly effective method of removing field heat quickly and pre-cooling cherries to a suitable level that can then be completed with forced-air cooling. Hyrdocooling involves submerging the cherries in near freezing water.

Forced-Air Cooling – Room cooling alone is usually insufficient to cool cherries quickly and thoroughly enough for best results. Instead forced-air cooling is used, which involves placing the cherries in a refrigerated room such as a cooler and arranging them around large fans. The fans then pull cool air through the cherries, thereby forcing airflow and ensuring a quicker and more thorough cooling.

SEMCO/SEMCOLD LLC understands how hard our clients have worked to produce a high quality cherry crop and knows that they are counting on us to provide reliable, effective cooling and storage solutions. Our systems are ideal for use with cherries and other produce and we will fully customize each of our systems to best fit the needs, capacity demands, and other priorities of our clients. Together we can put delicious, premium cherries in the hands of end consumers.

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