. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. be particularly beneficial. Fruit can be cooled as quickly in a controlled-atmosphere storage as in any room used for both cooling and storage if adequate air circulation and refrigeration are provided. Separate cooling facilities allow tighter stacking and require less refrigeration and fan capacity in storage. The method by which oxygen is reduced in controlled-atmosphere storage has some effect on the fruit and on the refrigeration capacity. Al- lowing fruit respiration to consume excess oxy- gen while in storage uses
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. be particularly beneficial. Fruit can be cooled as quickly in a controlled-atmosphere storage as in any room used for both cooling and storage if adequate air circulation and refrigeration are provided. Separate cooling facilities allow tighter stacking and require less refrigeration and fan capacity in storage. The method by which oxygen is reduced in controlled-atmosphere storage has some effect on the fruit and on the refrigeration capacity. Al- lowing fruit respiration to consume excess oxy- gen while in storage uses sugars and other ma- terials in the fruit and releases heat, which is then added to the peak load on the refrigera- tion system. Burning storage-room oxygen with fuel also releases heat, but part of it is usually absorbed by a heat exchanger instead of by refrigeration, thus slowing fruit respiration more quickly. Flushing out oxygen with liquid nitrogen is the quickest way of slowing fruit respiration and also provides some refrigeration. To avoid freezing when liquid nitrogen is used, care must be taken to assure that the cold gas is mixed with warmer gas in storage before it con- tacts the produce. Cooling with package icing Packing finely-broken ice in containers with produce is one of the oldest cooling methods and should be one of the most effective, but tests of commercial operations have shown that often this does not do the job properly. Although Fig. 13. Vacuum cooling tube being loaded with let- tuce. Doors are sealed before cooling, and cooled produce is removed from the other there may be enough ice in the containers to cool the produce, often as much as three-fourths of it is melted by exposure of packed containers to hot weather (Kasmire, 1971). Open storage and handling of ice before packing also results in con- siderable melting. Labor costs for packing, water damage to containers, unsatisfactory cooling, ex- travagant use of ice, and development of al- t
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Keywords: ., bo, bookcentury1900, bookpublisherberkeley, booksubjectvegetables
