. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. Fig. 15. Shower-type hydrocooler. Recirculated ice water is pumped to an elevated flood-pan and al- lowed to rain through the produce. • Water should move over the surfaces of the produce. • Water should contact as much of the surface of each fruit or vegetable as possible. • Water must be kept as cold as feasible with- out endangering produce—near 32°F ex- cept for chilling-sensitive commodities. Conveyor hydrocoolers are the most common type of hydrocooler. In this type, produce in bulk or in containers is carried on a
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. Fig. 15. Shower-type hydrocooler. Recirculated ice water is pumped to an elevated flood-pan and al- lowed to rain through the produce. • Water should move over the surfaces of the produce. • Water should contact as much of the surface of each fruit or vegetable as possible. • Water must be kept as cold as feasible with- out endangering produce—near 32°F ex- cept for chilling-sensitive commodities. Conveyor hydrocoolers are the most common type of hydrocooler. In this type, produce in bulk or in containers is carried on a conveyor through a shower of water (figs. 14, 15) . If the mass of produce is deep (a foot or more) the water may "channel" (pour through larger openings where least resistance to flow is en- countered) and come in contact with only part of the lower surfaces. Channeling may be avoided by providing a heavy shower over a shallow depth of produce, or by proportioning the shower and the drainage from the bottom of containers so that the containers will be partly or entirely filled with water. Drainage must be sufficient to keep the water in the containers moving, and to remove all water before con- tainers leave the hydrocooler. In one test, a standard 4-foot x 4-foot bin of peaches was showered with a flow of 10 gpm (gallons per minute) per square foot of bin area. The peaches cooled in 24 minutes when the bin was filled with water and fruit immersed, bui 30 minutes were required when no water filling occurred. In other tests, flows of as little as 2 gpm per square foot through immersed fruit produced cooling equal to 5 gpm per square foot through drained fruit. However, there was little difference in cooling rates when flows of 10 or 15 gpm per square foot were used on either im- mersed or drained fruit. II a bin is to be filled with hydrocooling water, most of the bottom vents must be blocked. In the peach test, for example, filling the bin with a 10 gpm per
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Keywords: ., bo, bookcentury1900, bookpublisherberkeley, booksubjectvegetables
