. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. Fig. 22. Forced-air cooling in bins prior to packing. The central plenum here is blocked with plywood pan- els which cover the top and back openings of the stack. Air is thus forced to pass through container side vents and around produce to reach exhaust blowers. Blowers should be stopped when cooling is completed. Each station in this installation is capable of cooling 60 tons of produce. space needed by produce being cooled for a given rate of produce handled, but increases the cost of air circulation and may require a
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. Fig. 22. Forced-air cooling in bins prior to packing. The central plenum here is blocked with plywood pan- els which cover the top and back openings of the stack. Air is thus forced to pass through container side vents and around produce to reach exhaust blowers. Blowers should be stopped when cooling is completed. Each station in this installation is capable of cooling 60 tons of produce. space needed by produce being cooled for a given rate of produce handled, but increases the cost of air circulation and may require a larger refrigeration system. Forced-air cooling usually cools in one-fourth to one-tenth the time needed for room cooling, but still takes two to three times longer than hydrocooling or vacuum cooling. Room coolers can sometimes be converted for forced-air cool- ing, but such conversions will usually only speed cooling by a factor of 2 to 3 (compared to the time required with conventional air circula- tion). A forced-air cooler should be designed and operated to substantially reduce or stop air flow through the produce as soon as it is cooled—con- tinued flow may cause serious water loss from produce unless humidity is near the saturation point. For forced-air cooling design details, see page 29. Shelf-type forced-air coolers I 'his special application allows small lots and incomplete pallet loads of produce to be cffi- ciently cooled. Single pallets are placed side by tide against a plenum (air-chamber or passage- way) usually in one row on the floor and in one or two rows above on elevated brackets or shelves (fig. 23) . The interior of the plenum is under suction or, in some coolers, under pressure. Dam- pers at each pallet position are opened by con- tact with the pallets, allowing air to be either drawn inward or forced outward through the stacked containers on the pallet (fig. 24) . Dam- pers can be arranged to open only as high as the stack of containers on the pallet,
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Keywords: ., bo, bookcentury1900, bookpublisherberkeley, booksubjectvegetables
