. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. Fig. 10. A ceiling-jet room cooler. Pallets are placed so the four corners are skimmed by air blown from jets in the ceiling; resulting turbulence speeds removal of heat from produce. marginal cooling of wrapped pears. Non- wrapped pears in vented telescope corrugated containers are cooled satisfactorily if adequately spaced on the pallet. Properly vented containers may be more closely stacked on pallets than non-vented or improperly vented containers. When rapid produce cooling is required, con- tainers should always be
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. Fig. 10. A ceiling-jet room cooler. Pallets are placed so the four corners are skimmed by air blown from jets in the ceiling; resulting turbulence speeds removal of heat from produce. marginal cooling of wrapped pears. Non- wrapped pears in vented telescope corrugated containers are cooled satisfactorily if adequately spaced on the pallet. Properly vented containers may be more closely stacked on pallets than non-vented or improperly vented containers. When rapid produce cooling is required, con- tainers should always be vented. Top and bot- tom side-slots are often provided on wood con- tainers by use of narrow side pieces, and a center slot is sometimes added by using two narrow slats instead of one side piece. Corru- gated containers can be vented by cutting holes or slots in the corrugated board. Roughly, vent- ing 5 per cent of the side area of a corrugated container may be expected to reduce its cooling time by 25 per cent, and to reduce its stacking strength by only 2 to 3 per cent if vents are not in container corners. Since one of the functions of a produce container is to immobilize its con- tents, the effect of vents in making corrugated containers more subject to bulging may be more important than their effect in reducing stacking strength. Containers with less than 2 per cent venting area are not recommended because they do not cool much faster than non-vented con- tainers. Some corrugated containers have top and bot- tom vents to increase cooling (through a chimney effect) when stacked. Such vents help cool top and bottom containers but have no measurable Fig. 11. Cooling-bay design for room cooling. The room is divided into a series of small bays, each of which may be operated relatively independently for cooling and temperature maintenance. Air circulating through a bay returns to the heat exchanger without passing over other produce. Thus, cooled fruit is protected as warm frui
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Keywords: ., bo, bookcentury1900, bookpublisherberkeley, booksubjectvegetables
