. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. 10 20 30 40 50 60 70 80 90 100 PRODUCE TO BE COOLED (tons per hour) Fig. 16. Required conveyor load for continuous hy- drocooling. Conveyor load and produce cooled may be multiplied or divided by any convenient factor. Example: to cool tons per hour, cooling time 40 minutes, would require a conveyor load of tons. This can be provided by any convenient combination of length, width, and depth of load. bottom vent openings to allow water filling, it is often easier to speed cooling by increasing water flow rate throu
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. 10 20 30 40 50 60 70 80 90 100 PRODUCE TO BE COOLED (tons per hour) Fig. 16. Required conveyor load for continuous hy- drocooling. Conveyor load and produce cooled may be multiplied or divided by any convenient factor. Example: to cool tons per hour, cooling time 40 minutes, would require a conveyor load of tons. This can be provided by any convenient combination of length, width, and depth of load. bottom vent openings to allow water filling, it is often easier to speed cooling by increasing water flow rate through the produce. An alternative arrangement to showering is to convey submerged produce (in bulk or in containers) through a tank of cold water. This brings water in contact with all surfaces, but means must be provided to keep the water cir- culating among the individual fruits or vege- tables, not merely moving around the containers or the mass of produce. Since motion of the pro- duce through the tank is seldom sufficient to do this, propellors or pumps must be provided to circulate the water. Conveying may be trouble- some, particularly if the produce tends to float and so must be held down. If the tank becomes jammed with produce, the operation must be temporarily stopped. Cleaning of the tank is difficult and serious produce damage may occur. The amount of hydrocooler conveyor area is important and must not be underestimated. If, for example, a hydrocooler takes 45 minutes to cool cantaloupes from 94°F to 40°F with 34°F water, the hydrocooler must be large enough to hold, at one time, the maximum quantity of cantaloupes that will be loaded into it in 45 minutes, assuming the 34°F water temperature is maintained (fig. 16) . Many commercial hydrocoolers are inefficient simply because of lack of insulation. Tests have shown that less than half of the refrigeration supplied to most conveyor-type hydrocoolers is used to cool the produce—the rest is lost through insufficie
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