Posts in category: Cooling

The world relies on agriculture to provide life-sustaining, nutritious, and delicious produce. However, while most people intuitively understand the importance of growing an ample supply of fresh fruits and vegetables, many people don’t understand or discount the importance of proper post-harvest cooling, storage, and transport.

Even locally grown produce will rapidly lose quality and decay if it is not successfully cooled and stored after harvest. Meanwhile consumption of more exotic foods that only grow in particular regions of the world would be completely untenable without good storage and cooling. Good storage and cooling is about much more than simply tossing the produce in a cooler or using a refrigerated truck to ship them – though these methods are often important and effective too; good post-harvest cooling requires careful judgement and the use of sophisticated methods to select the best approach for any given type of food. Let’s take a look at the most common post-harvest cooling methods.

Room Cooling

Room cooling is one of the most popular, widely understood cooling methods and it is likely what people imagine when they think of industrial produce cooling. With this method the produce to be cooled is simply placed in a refrigerated room such as a cooler and allowed to naturally acclimate to ambient temperatures. However, modern coolers are carefully designed to closely regulate temperatures, airflow, humidity and often a host of other environmental factors that give the produce their best chance at maximum preservation and shelf life. Room cooling is most effective for produce that does not need to rapidly reach its minimum cooling temperature or which has already been pre-cooled using another method. Room cooling is commonly used for crops such as potatoes, onions, and citrus.

Forced-Air Cooling

Forced-air cooling is a type of modified and expanded room cooling method. As with room cooling the produce is placed in a refrigerated room or cooler. However, forced-air cooling adds one or more fans that are designed to circulate – or force – cool air throughout the produce. This is important because it results in a much more rapid cooling than room cooling alone could accomplish, thus making it effective for produce that requires lower temperatures sooner after harvest to maintain peak quality.

An important feature of forced-air cooling is that the fans pull air through the produce rather than pushing it past them, which helps minimize associated dehydration. Nevertheless, forced-air cooling often requires close monitoring and a humidifying system to prevent dehydration. Good airflow is essential for forced-air cooling and thus the produce must not be too closely packed together. Forced-air cooling is commonly used for crops such as berries, tomatoes, bell peppers, and many more.

Hydrocooling

Hydrocooling is a type of pre-cooling method that involves rapidly submerging the produce in near freezing water. Hydrocooling is considered a “pre-cooling” method because with hydrocooling the goal isn’t to lower the produce to its final cooling temperature; the goal is to quickly remove field heat and prepare the produce for additional cooling with another method such as forced-air cooling or room cooling.

Hydrocooling is also effective to help the produce retain moisture and stay hydrated. It is extremely effective for pre-cooling, but due to the high cooling load, especially to achieve cooling at lower temperatures, it is not appropriate for total cooling. Hydrocooling is often used with berries, corn, broccoli, cauliflower, and many more.

Packing Ice

Packing ice involves physically cooling the produce by directly applying ice to it. This is an effective method of removing field heat as well as providing short-term cooling for transport or temporary display. The melting ice also hydrates the produce with is often very beneficial. Packing ice also has the advantage of being quick, easy, and simple.

However, packing ice is not appropriate for all types of produce. Some delicate produce may be physically damaged by ice or could suffer from over-hydration. Packing ice is also not efficient for longer-term cooling and storage. Packing ice is often used for spinach, green onions, leeks, Brussels sprouts, and others.

Vacuum Cooling

Vacuum cooling is a cooling method that utilizes low pressure to cool the produce through evaporative cooling. As the pressure is lowered the water evaporates thereby cooling the produce. Vacuum cooling is one of the most rapid and uniform methods of cooling as long as the produce being cooled readily releases water. It is suitable for most types of leafy greens, but not suitable for produce that has a water barrier.

Hydrovac Cooling

Hydrovac cooling is a combination of vacuum cooling and hydrocooling. Just prior to the “flash point” when the water evaporates from the produce additional cold water is added. This helps prevent dehydration and a loss of water weight. However, it is one of the most expensive methods of cooling and requires a sophisticated setup.

Selecting the best cooling method for a given type of produce is the key to maximizing the food’s quality, taste, freshness, and shelf life. Shelf life and quality retention over time naturally vary among different types of produce, but using the most effective post harvest method provides a major advantage. SEMCO/SEMCOLD LLC designs and supplies high quality, dependable industrial cooling and storage solutions that are suitable for a full range of different types of produce.

Celery is almost synonymous with crisp, fresh food. It is often added to dishes to provide a crunchy texture or it may be used as a fresh, edible garnish for drinks, dips, and other tasty treats. However, while celery is naturally fresh and firm in order to keep it that way proper harvesting, handling, cooling, and storage methods must be carefully observed. Let’s take a closer look at celery and the factors that affect its quality.

General Facts About Celery

The celery species is Apium graveolens var. dulce and it is a member of the apiaceae plant family. Celery is most often associated with its leaf stalks, called petioles, and these stalks have been selectively bred to be long, wide, and solid. However, in addition to the stalks, celery leaves may also be consumed in salads or soups, or dried into herbs. Celery seeds also make a popular seasoning. They are often ground up and combined with salt to form “celery salt;” although, they may also be used for their oil, which is a common and useful ingredient in various pharmaceuticals and perfumes.

Celery forms the foundation of many culinary and cuisine styles including cajun and creole cooking as well as French mirepoix. Celery is also common in a wide range of soups including traditional chicken soup recipes.

Nutritional Facts About Celery

Celery is often falsely purported to be a negative calorie food – that is a food that takes more calories to digest than are yielded from digestion, thus resulting in a net calorie loss. However, this is false. Scientific study indicates that a typical stalk of celery provides about 6 calories and only takes about .5 calories to digest, thus yielding a net calorie gain, not loss, of about 5 and a half calories. However, while celery is not calorie negative, it is nevertheless a useful and common component of many low-calorie diets because it provides low calorie mass that often helps satisfy hunger with few additional calories.

Celery Allergies

Many people are highly allergic to celery and can suffer deadly anaphylactic shock if they consume even trace amounts. The allergy is so severe that the reaction may occur even from food that was merely processed on equipment that was also used with celery. The allergy is more common in Europe than in North America. In fact the European Union requires that all foods that may contain celery or have come into contact with equipment that touched celery be labeled with a warning in much the same way that peanut warnings are required in the US.

General Information About Cooling and Storing Celery

Celery has a long shelf life and maintains its quality quite well when it is properly handled, cooled, and stored. The following are key factors:

Harvest – Celery should be harvested using sharp blades to prevent damage to the stalk. It should also be quickly pre-cooled to remove field temperatures and sanitized to remove bacteria, fungi, and pathogens which may hasten decay.

Temperature – Celery should be stored at a temperature of about 32°F to 36°F and is not prone to chill damage unless temperatures drop below 31.1°F.

Relative Humidity – Celery has a very high water content and thus also needs a very high relative humidity to avoid shriveling and weight loss, which also compromises texture and firmness. A relative humidity of about 98%-100% or full saturation is desired for maximum crispness.

Storage – Celery is usually stored in stalk bunches with all or most of the leaves removed. It may also be sorted and graded based on its quality, color, size, and other factors.

Shelf Life – Under ideal conditions fresh, non-frozen celery may last up to 1-3 months.

Methods of Cooling Celery

The following cooling methods are common and effective for proper celery cooling:

Hydrocooling – Celery is often pre-cooled using the hydrocooling method, which involves removing field heat by rapidly submerging the celery in near-freezing water.

Hydrovac Cooling – Hydrovac cooling involves vacuum cooling – increasing the pressure until water evaporates – while also adding additional chilled water to prevent dehydration and moisture loss.

Forced-air Cooling – Forced-air cooling involves pulling cold air through the celery, thereby forcing circulation and ensuring more rapid cooling than would be possible with room cooling alone.

Proper cooling and storage of celery is key for ensuring maximum taste, quality, and freshness. SEMCO/SEMCOLD LLC designs and installs high quality, dependable produce cooling and storage systems that are ideal for use with celery and other vegetables. Our systems are fully customizable to ensure that every clients gets the exact right system for their particular needs. Please contact us for additional information.

For those in the crabbing industry, cooling and storing live crabs can be a tricky process. Since many businesses have to order the crustaceans and may not be able to cook them right away, proper storage is crucial to keep them alive and fresh. To do this, a proper and specific environment is required. Here are some of the best cooling and storage for crabs to guide you in the process.

Why Do They Have to Be Alive?

When a crab dies, it releases toxins into its body. These toxins permeate the meat and render it unfit for human consumption. It is always best to use the crustaceans immediately, though for many industrial and commercial markets, this is not an option. The best cooling and storage for crabs is to keep them in their proper, controlled and oxygenated environment. This can help extend their lifespan until you are ready to eat or use them.

How to Keep Crabs Alive

If you are unable to use your crab immediately when caught there are a few options to keeping them alive. The first step is to make sure they stay wet and cool. As soon as they caught they need to be put in a cool, shaded environment out of direct sunlight and properly hydrated.

Make Sure There’s Plenty of Oxygen

Make sure the crustaceans are never fully submerged in water for long periods of time. This will cause them to die. Just as humans, they need oxygen to survive which they cannot get if they are completely submerged in a container of water. It is also essential to never put them in a sealed container such as a cooler for long periods of time without adequate air. If you have a holding cage or are near the body of water where they were caught, take advantage of this and keep them stored in those areas. One of the best cooling and storage for crabs is to purchase an electric aerator. This device can help keep the crustaceans oxygenated and pump air into their water where they are stored.

Keep them Stored in a Cool Environment

The crustaceans also need to be stored in an environment at 48 to 58 degrees. Lower temperatures will also reduce the crabs’ metabolic rate and decrease their need for oxygen and their sensitivity to inideal conditions. The key is to maintain a cool, moist and dark environment to keep the craps alive and comfortable. If you are storing them in an industrial cooler, make sure they are not sealed in for long periods of time and that they have access to oxygen. For the best cooling and storage for crabs, a sealed bag of ice can be placed on top or on the bottom of them to keep them cool. However, make sure the drain is open to let the excess water out.

Adjust the Moisture Levels

If you need to store them in a walk-in box or refrigerator, it is crucial to make adjustments to the moisture level and temperature. They must have oxygen and moisture in order to survive. If this is depleted from the refrigerator, several if not all the crustaceans might die. For the best cooling and storage for crabs, it is essential to keep them stored in fresh, cold salt water, preferably taken from the environment where they were originally from to ensure that it has the correct composition of minerals and elements. If this isn’t possible, basic salt water will work in the short term as long as you keep them oxygenated.

Keep Crabs Alive and Fresh for Best Results

Now that you know the tips and tricks for the best cooling and storage for crabs, you can be better prepared for keeping them alive and fresh. The key is to make sure they do not die, as they will release their toxins and the meat will no longer be suitable for consumption. SEMCO/SEMCOLD LLC designs and manufactures high quality, dependable cooling and storage systems that are ideal for use with live crabs.

The pineapple is a delicious and versatile fruit. It can be eaten for enjoyment as well as medical purposes and its leaves can be converted for different uses. Its fresh, ripe taste has helped it to spread across the world, though it is primarily grown in its native region. With its specific ripening qualities, proper cooling and storage are critical to maintaining the fruit. Take a look at some general facts about pineapples and effective cooling and storing methods.

General Facts About Pineapples

Pineapples are tropical fruits that originated from South America and are currently mass produced in different areas, including Brazil, the Philippines, Thailand and Costa Rica. Within the United States, Hawaii is known for producing a smaller hybrid version of the fruit. They were originally given the name “pineapple” in 1398 due to their resemblance to the pine cone. They take a while to flower naturally, between twenty to twenty-four months, however a few different methods have been implemented over the years to speed up the process. One differentiating factor about this fruit is that they do not ripen after they are harvested. This makes proper cooling and storing methods crucial.

Pineapples are commonly used in various cooking recipes. They may be cut and eaten fresh, as well as crushed, preserved, juiced or used as a garnish. There versatility and delicious flavor make them a popular ingredient for all styles of food, be it South American, Asian or American cuisine. In addition to the fruit, its durable leaves are also quite versatile. These leaves can be formed into a textile for use in different furnishings, such as wallpaper, as well fashioned into a fabric for use in clothing. Pineapples may also be applied topically as an anti-inflammatory or ingested as an antihelminthic.

Information About Cooling and Storing Pineapples

Unlike many other types of fruit, pineapples ripeness peaks upon harvesting. To ensure that they have a nice yellow center, one week before harvest time the fruits are usually sprayed with a growth inducing chemical that converts into a regulator that encourages ripening of fruit. Therefore, they are quite perishable. At room temperature they are only good for up to two days, while when refrigerated they can last for five to seven days.

Shelf Life – Unless canned, frozen or preserved, pineapples do not have a long shelf life at all. When frozen this fruit can last up to five months, and it can last for one to two years when canned or preserved.

Temperature – With such a short shelf life it is most beneficial to frigate the fruit. To extend the expected life of the plant it should be stored at a temperature of thirty-two degrees. This helps to slow down the aging process, which begins as soon as the fruit is collected.

Relative Humidity – Being that pineapples are tropical fruit they are indigenous to humid climates and must therefore be maintained in a high relative humidity. Pineapples should be kept at a relative humidity of ninety to ninety-five percent.

Methods of Cooling Pineapples

Ideally, pineapples should first be cooled down to forty degrees before they are cooled to storage temperature. If the process is completed too quickly it can actually damage the fruit. There are a couple of effective cooling methods that can be utilized to get the fruit to proper storage temperature without compromising the sweet ripeness of the pineapples.

Forced-Air Cooling – This process is a great option for cooling the fruit to storage temperatures after it has been cooled down initially. For this cooling method the pineapples are placed in a refrigerated room, such as a deep freezer, and are arranged around a fan. The fan helps to circulate the cool air through the fruit, speeding up the freezing process.

Hydrocooling – This method is usually utilized before forced-air cooling is applied. It helps to cool off the fruit quickly without causing damage. To accomplish this, the fruit is submerged in near-freezing water.

SEMCO/SEMCOLD LLC prides itself as a leader amongst cooling and storage system providers. We strive to not only supply superior systems, but to work effectively with clients to develop tailored systems to meet their needs and exceed their expectations. Our extensive experience, high quality equipment and commitment to positive client relations speak volumes to those factors. We would love to work one-on-one with you to create the perfect cooling and storing system to support your pineapple distribution process.

If you are in the industrial or commercial fishing industry, then you likely already know how important it is to keep your fish in the most favorable condition you can in order to attain the highest price and to ensure the distribution of safe product. It can feel like a losing battle, especially since fish begin to spoil as soon as they are deceased. It is important for you to take the necessary precautions to make certain that you’re looking after your best interests as a member of the industry, as someone who has a vested interest in your company, and as a person who is responsible for delivering healthy, quality fish to your consumers. Chilled seawater ice (also often referred to as CSW) can be an effective and beneficial tool for your boats to utilize in order to keep your fish in the best attainable condition.

How Chilled Seawater Can Help to Keep Fish Fresh

Chilled seawater can be a highly efficient, safe, and useful way to keep fish at their peak of freshness for as long as possible. Chilled seawater is a unique kind of ice water mixture since it is composed of sea water and cooled by the addition of ice. There are a number of different functions that ice naturally performs that can help you maintain freshness:

Reduction of Temperature

Chilled Seawater and ice are able to reduce the temperature of the fish to the optimal 0°C, which combats the growth of pathogenic microorganisms and reduces the rate of spoilage – which in turn can reduce or even eliminate many of the safety risks that comes with storing fish.

Chilled Seawater Maintains Moisture

Once a fish is out of the water and deceased, it immediately begins to dry out – which affects its appearance, quality, and weight. Melting water helps to prevent surface dehydration, and will help keep the quality and weight of the fish up to industry standards. CSW is essentially a slurry of seawater and ice, and this kind of mixture can be the quickest and most practical chilling method since it is able to reach more surface area uniformly and swiftly. Melting water increases the speed at which the fish is chilled, so it has less time to be affected by heat or exposure.

One noticeable drawback that water can have is to create a color leaching effect. It can also leach mass and nutrients if the fish is left in it for too long. This concern can be addressed by routinely draining the excess water from the CSW mixture – adding more as needed.

CSW Is Convenient

Chilled seawater is a portable cooling method – able to be transported quickly and easily from place to place since it to not particularly heavy or cumbersome. It is also composed of raw, natural materials that are widely available – making it easy to come by and fairly inexpensive to both produce and to purchase.

CSW Can Extend the Shelf Life of Your Fish

All of these attributes come together to help you with your primary purpose – to conserve your resources as much as possible while still ensuring that you’re delivering quality goods to your next port of call. Given these factors, CSW can be relatively cheap way to preserve fish and to make sure that their quality is retained for as long as is feasible.

Limitations of Chilled Seawater

While chilled seawater has many benefits in terms of application and usefulness, it does have a few drawbacks. In addition to the possibility of color, mass, and nutrient leaching that too much water exposure can enact, CSW that has too high of a salt content can affect the taste and quality of the fish by imbuing it with more salt than desired. The heat transferability of CSW is also affected by the salt content – causing the ice to separate from the salt after a while and to not convey its coolness as quickly.

However, many of these drawbacks can be addressed simply by prudent testing of the CSW’s salt content, as well as making sure that the fish aren’t left to soak to long in stagnant water. That concern can be assuaged by systematic draining, as well as water circulation technologies with which some containers can be outfitted.

While chilled seawater systems may not work for every company or every boat, the technologies that produce them and the natural attributes that they offer will likely make them a useful and practical addition to many within the commercial and industrial fishing industries. It is a universal truth that once a fish is caught it needs to be either eaten or quickly preserved for future consumption, and CSW can help many achieve the latter.

As soon as a fish is caught a race against the clock begins to get the fish back to shore before it spoils. There are many factors that influence this race including cool methods, types of ice used, distance from shore, ambient climate conditions, and insulation on board the fishing vessel to name a few. In today’s article let’s turn our attention to insulation and learn more about why it is so important on fishing vessels.

Understanding Heat Transference

To understand the need for insulation it is first necessary to understand heat transference. Heat is transferred in the following three ways:

• Conduction – Heat passes from one material to another via direct contact.
• Convection – Heat travels to a material via air or liquid. For example a convection oven.
• Radiation – Heat travels to a material via light, electromagnetic waves, or infrared radiation.

For fishing vessels convection and radiation may be a concern depending on some circumstances, but the primary type of heat transfer is usually conduction. This occurs as heat travels through the walls and flooring into the cargo hold. In the worst case scenario this unwanted heat can potentially result in fish spoilage; however, even in the best case scenario it will still decrease cooling efficiency and often raise costs. Insulation helps offset these problems resulting in the benefits discussed below.

Insulation and Food Safety

One of the most important benefits of insulation is that it helps improve food safety by preventing fish spoilage. For maximum benefit it is important to cool the fish as quickly as possible and place them in the insulated hold. Even a well-insulated hold will still require additional cooling such as with ice or refrigeration.

Insulation and Ice Efficiency

By minimizing the amount of heat that is transferred into the hold ice will melt much less quickly and less ice will be needed to cool the same amount of fish. This allows less ice to be brought in the first place and may free up additional space for fish or other supplies. Alternatively, it allows for longer fishing trips since the same amount of ice will last longer.

Insulation and Energy Costs

For refrigerated cargo hold insulation is very important. It helps reduce cooling load, allowing the refrigeration system to be more energy efficient. This helps reduce energy costs while also minimizing wear and tear on the refrigeration system.

Types of Insulation

There are many different types of insulating materials available for use on fishing vessels. Some of the most common and effective are:

• Polyurethane – Sprayed on, poured, or board
• Polystyrene (“Styrofoam”) sheets
• Cork Board
• Fiberglass
• Wood Shavings or Sawdust
• Straw
• Sealed Air Space

Each of these different insulating materials comes with its own pros and cons in terms of cost, efficiency, ease of application, durability, and a host of other factors. It is important to consider the particular needs of your fishing vessel and operation. SEMCO/SEMCOLD LLC designs and manufactures reliable cooling and storage systems that are ideal for use on commercial or industrial fishing vessels. We are always happy to discuss insulation options with customers and to ensure that every customer gets the best system for their needs.

Grapefruit is a great healthy food item that is enjoyed by people all over the world. With flavors ranging from seriously sour to semi-sweet, this citrus fruit can offer both immense health benefits as well as a distinctive taste profile that many people swear by.

To ensure that grapefruit tastes the best it possibly can, proper knowledge of cooling and storage procedures is crucial. To this end, the following information is essential to keeping grapefruit tasting great long after it’s been harvested.

Get to Know the Grapefruit

In general, there are quite a few varieties of grapefruit available to shoppers. Ruby Red is perhaps the most popular variety thanks to its sweetness, which is a staple among those varieties sharing a similar red hue. Other types of grapefruit include pink, Star Ruby, Oro Blanco, White Marsh, and even flame, which offers a combination of tart and sweet flavors. Grapefruit is grown in numerous countries, with U.S. production concentrated within Florida and Texas.

In addition to the unique flavor, grapefruit is also an exceedingly healthy food source. Grapefruit is rich in fiber and antioxidants, as well as being a great source of vitamin C. Grapefruit is also known for its fat-burning properties thanks to its low glycemic index. Many dieters rely on grapefruit as a means of boosting metabolism, which is why this fruit is often consumed for breakfast.

Proper Storage of Grapefruit

When it comes to storing grapefruit, there are a number of considerations one must make to ensure the fruit is tasty and long-lasting. Harvesting at the right time is just one of many factors involved in producing a quality fruit, as well as making certain that cooling and storage is successful.

Grapefruit should be harvested at full maturity, as ripening ceases once the fruit is harvested. Determining ripeness involves observing the following:

• No evident decay or defects (staining, scars, pitting, damage from insects, etc.)
• Size/shape
• Thickness/smoothness of peel
• Intensity and uniformity of color
• Firmness

Proper storage of grapefruit entails maintaining the correct temperature, as well as ensuring that humidity remains at an acceptable level. When storing grapefruit, temperatures should remain between 54-57°F, while humidity should be between 90-95%.

Additionally, growers must look out for certain issues that often befall grapefruit harvest. For instance, oil spotting can occur due to physical stress on overly-hard fruits. Pathological disorders can also pose a threat. Diseases of note include blue and green mold, stem end rot, brown rot, and sour rot.

Implementing common sense control strategies can help reduce the likelihood of issues with harvests. Proper handling is important to prevent physical damage from occurring, while treatment with fungicides post-harvest can greatly inhibit mold growth.

Grapefruit Cooling Techniques

Grapefruit can also be cooled to maintain longevity. In this case, it’s important to utilize the proper methods to ensure your fruit retains its delicious flavor post-harvest. Being aware of the different types of cooling methods is also extremely helpful:

Room Cooling – As the name suggests, room cooling entails storing grapefruit in a room with a built-in refrigeration unit. This method affords a gradual adjustment to cooler temperatures, which is less disruptive to the fruit. For the best results, be sure to keep grapefruit in packs with a decent amount of airflow.

Cooling via Forced-Air – Forced-air cooling offers a slight tweak on the above method via the introduction of a fan into a refrigerated room. Grapefruit should be placed around the fan, which will then increase the cooling speed by forcing air into the fruit. This is a good method when the cooling process must happen at an accelerated rate, which is not possible with room cooling alone.

Hydrocooling – While fully chilling grapefruit via hydrocooling is not recommended, this method can help prepare grapefruit for the above storage methods. Hydrocooling requires submerging grapefruit in near freezing water to remove any residual heat from the field. Grapefruit can either be cooled via room cooling or forced-air, both of which offer long-term methods for keeping fruit cool.

Treating Grapefruit With Care Will Offer the Best Results

As with all fruits, maintaining flavor and freshness requires taking the right approach to post-harvest storage. Doing so will not only afford the best taste possible, it can also allow fruit to retain its maximum quality for even longer. This is especially true of grapefruit, which offers an unbelievable flavor when handled accordingly. SEMCO/SEMCOLD LLC provides cooling and storage systems that are ideal for use with grapefruit and other produce.

Every smart, profitable business tries to be as savvy as possible about minimizing expenses and getting the most value and use from equipment such as industrial coolers. Maintenance and repairs are typically much cheaper than full replacements and in many cases are able to restore full function. However, there comes a time when even the best maintained industrial cooler will need to be replaced and waiting too long to do that may actually cost your business more money in the long run than just taking the plunge and getting a new unit. What follows are some key tips that could indicate it’s time to upgrade your old industrial cooler.

Your Maintenance and Repair Costs Are Escalating

One of the best and most obvious indicators that it’s time to replace your old industrial cooler is if its maintenance and repair needs have been escalating. While any single repair may not equal the cost of a new model if you are having to shell out for several repairs a year you may be better off upgrading to a more reliable, less-expensive-to-maintain model.

You Fear a Major Breakdown Is Imminent

Unfortunately the cost of repairs associated with a broken industrial cooler are usually not the only financial risks to consider. Chances are you need your industrial cooler as a core part of your business and it likely contains large quantities of highly perishable food or products. An industrial cooler that suddenly suffers a major breakdown is not only expensive to fix by itself, it will probably cost you in terms of spoilage and perhaps also lost productivity as your business – and revenue – grind to a halt without it. Thus if you have reason to believe that a major breakdown is imminent you’re probably much better off replacing the cooler in a controlled, planned environment rather than risking a costly surprise.

Your Energy Costs Are Rising

Over time the cooling efficiency of the old cooler may decrease, thus raising your energy costs as it takes more power to accomplish the same level of cooling. Likewise, newer models are often more energy efficient in their own right than older models. Better energy efficiency is of course also better for the environment, which may be personal value of your business or could be something that will appeal to customers.

Your Needs Have Changed

Another major, important reason to consider upgrading to a new industrial cooler is if your needs for the cooler have changed. For example perhaps the size or focus of your business has changed and your need more cooler space. Instead of buying a second cooler – and having to run and maintain both units – you may be better off replacing your old cooler with a larger one. Alternatively perhaps you need less cooler capacity and are needlessly powering a large unit with lots of unused space. You may also find that the features you’re looking for are now different or that a feature you always wanted is now available or more affordable. Put simply if the needs or priorities of your business have changed it may be time to purchase an industrial cooler that better reflects the new situation.

SEMCO/SEMCOLD LLC provides industry-leading industrial coolers and cooling systems. We also custom build our coolers to ensure that each of our customers is able to get all of the options and features they need. Please contact us to discuss your system.

Cauliflower is renowned the world over for its healthy, nutritious properties and its versatility in an array of dishes. Besides the classic white variety, cauliflower comes in various other bright colors that make it an attractive, welcome addition to any plate. As always, however, for maximum taste, quality, and nutrition it is important to start with fresh cauliflower. Let’s take a look at some key facts about cauliflower as well as cooling and storage considerations and methods.

General Facts About Cauliflower

Cauliflower belongs to the species Brassica oleracea, an extremely important species for human food that is not only responsible for cauliflower but also cabbage, broccoli, collard greens, brussels sprouts, and kale. All of these various vegetables are technically the same species with different cultivars emphasizing and expressing the various trademark qualities we recognize from the foods. In fact the word “cauliflower” actually derives from the Latin word “caulis,” which means cabbage.

Cauliflower has existed since ancient times, with the oldest known written record of it coming from Pliny the Elder, a noted Roman philosopher and naturalist. Cauliflower is low in calories, carbohydrates, and fat while containing many important vitamins and minerals such as Vitamin C, folate, dietary fiber, phytochemicals, and carotenoids. It is considered very nutritionally dense and integrates well into healthy diets and lifestyles.

Cauliflower Colors and Varieties

There are four main types of cauliflower:

Northern European Annuals – Developed in German in the 18th century it includes cultivars such as Snowball and Erfurt and is commonly used for summer and fall harvests throughout Europe and North America.

Northwest European Biennial – Developed in France in the 19th century it includes cultivars such as Roscoff and Angers and is commonly used for early spring and winter harvests.

Asian – Developed in the 19th century in China and India it includes cultivars such as Early Patna and Early Benaras.

Italian – The Italian type is the original ancestral type from which the others are derived. It includes the Romanesco cultivar as well as multi-colored varieties discussed in more detail below. It is diverse in appearance and comes in both annual and biennial types.

Colors – Cauliflower comes in an array of bright as well as muted colors. White is the most common and prolific type of cauliflower but it also comes in various shades of brown, yellow, orange, purple, and green. The green variety is often referred to as “broccoflower” due to its similarities to broccoli.

General Information About Cooling and Storing Cauliflower

The following are several key factors to consider for properly cooling and storing cauliflower:

Temperature – Temperature is one of the most important factors for maximizing the quality and shelf life of cauliflower. At 59°F cauliflower only last about 3 days after harvest. By contrast cauliflower will last about 5 days at 50°F and up to 10 days at 41°F.

Relative Humidity – A relative humidity of about 95% is optimal to prevent the cauliflower from drying out.

Handling – Cauliflower are easily damaged by physical trauma, which in turn reduces quality and hastens decay. Care should be taken to avoid damaging them.

Shelf Life – Under optimal conditions cauliflower may last about 10 days after harvest.

Ethylene Sensitivity – Cauliflower produce very little ethylene but are highly sensitive to it. They should be kept isolated from high ethylene producers like tomatoes and apples.

Methods of Cooling Cauliflower

Hydrocooling – Hydrocooling is a very desirable practice for cauliflower because their shelf life and quality is enhanced when field temperatures are quickly removed. Hydrocooling involves submerging the cauliflower in near freezing water.

Room Cooling – Room cooling, which involves simply placing the cauliflower in a cooled room and allowing them to reach ambient temperatures is insufficient alone to ensure best quality. However, after precooling via the hydrocooling method is performed room cooling may be adequate.

Forced-Air Cooling – Forced-air cooling, which involves forcing cool airflow around the cauliflower, is helpful to ensure that they reach good storage temperatures quickly. This method may be paired with hydrocooling.

SEMCO/SEMCOLD LLC develops high quality industrial cooling and storage systems. Our systems are great for use with commercially grown produce such as cauliflower and their relatives broccoli, cabbage, kale, and brussels sprouts, among others. Our priority is ensuring that our clients’ have dependable cooling systems that perfectly meet their needs and support optimum food 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.